High‐performance bioelectronic tongue for the simultaneous analysis of phenols, sugars and organic acids in wines

Abstract

AbstractBACKGROUNDElectronic tongues have been widely used to analyze wines. However, owing to the complexity of the matrix, the problem is not completely solved and further improvements are required.RESULTSA high‐performance potentiometric bioelectronic tongue (bio‐ET) specifically devoted to the assessment of wine components is presented. The novelty of this system is due to two innovative approaches. First, the improved performance is obtained through the use of potentiometric biosensors based on carboxylated polyvinyl chloride (PVC) membranes, where enzymes (glucose oxidase, tyrosinase, laccase, and lyase) specific to compounds of interest are linked covalently. Second, the performance is further enhanced by introducing electron mediators (gold nanoparticles or copper phthalocyanine) into the PVC membrane to facilitate the electron transfer process. Individual sensors exposed to target analytes (glucose, catechol, cysteine, or tartaric acid) show a linear behavior, with limits of detection in the region of 10−4 mol L−1 for all the compounds analyzed, with excellent reproducibility (coefficient of variation lower than 3%). Sensors combined to form a bio‐ET show excellent capabilities. Principal component (PC) analysis can discriminate monovarietal white wines (PC1 77%; PC2 15%) and red wines (PC1 63%; PC2 30%). Using partial least squares, the bio‐ET can provide information about chemical parameters, including glucose, total polyphenols, total anthocyanins, free and total sulfur dioxide, total acidity, and pH with R2 between 0.91 and 0.98 in calibration and between 0.89 and 0.98 in validation.CONCLUSIONSThis advanced instrument is able to assess the levels of seven parameters in a single measurement, providing an advantageous method to the wine industry. © 2023 Society of Chemical Industry.