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Am. J. Enol. Vitic. 54:1:39-45 (2003)
Copyright © 2003 by the American Society for Enology and Viticulture.
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Monitoring Alcoholic Fermentation of Red Wine by Electrochemical Biosensors

Marco Esti 1, Giulia Volpe 2, Dario Compagnone 3, Giacomo Mariotti 1, Danila Moscone 2, and Giuseppe Palleschi 2

1 Dipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, ItalyIstituto di Tecnologie Agroalimentari, Università della Tuscia, Via C. de Lellis, Viterbo, Italy
2 Dipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, Italy
3 Dipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, ItalyDipartimento di Scienze degli Alimenti, Università di Teramo, via Spagna 1, 64123, Mosciano, Teramo, Italy.

email: palleschi{at}uniroma2.it

Amperometric biosensors for the determination of glucose, fructose, ethanol, and glycerol were used to monitor alcoholic fermentation during red wine production in industrial-scale plants. Platinum-based probes, covered with appropriate enzyme membranes, were assembled in electrochemical flow-injection analysis systems. Before use, the biosensors were validated in must and wine samples by spectrophotometric procedures. The biosensors were applied during alcoholic fermentation in three wineries that used different red winemaking techniques. Results are reported and compared. Glucose, fructose, ethanol, and glycerol content varied with different kinetics corresponding to three characteristic phases: an early phase with no detectable variation of the analytes, an intermediate phase characterized by rapid sugar use, and a late phase with little variation of the concentration levels. In particular, glucose was consumed more rapidly than fructose, confirming that the former is the preferential sugar source for Saccharomyces cerevisiae. Experimental data demonstrated that the biosensors are useful tools for the close monitoring of alcoholic fermentation during industrial mass production of wine.

Note:
Acknowledgments: The authors thank the POM A22 project, the CNR Target project on Biotechnology, and the EU project INTAS n. 00-273 for financial support and G.J. Lubrano for technical assistance.

Key words: Red winemaking, electrochemical biosensors, alcoholic fermentation, glucose, fructose, ethanol, glycerol






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Copyright © 2003 by the American Society for Enology and Viticulture.