Monitoring of glucose and ethanol during wine fermentation by bienzymatic biosensor

This research monitored the glucose and ethanol content as quality markers in alcoholic drinks during the wine fermentation process by a bienzymatic biosensor. The biosensor was based on glucose oxidase (GOx) and alcohol dehydrogenase (ADH) chemisorbed on core shell Fe3O4@Au nanoparticles and then subsequently immobilized with the aid of an external magnetic field onto a carbon paste electrode modified with 5% (m:m) manganese dioxide. This biosensor exhibited good linear response for glucose and ethanol from 0.3 to 7.8 mM and 0.1 to 0.7 M. The biosensor was applied to monitoring glucose and ethanol during honey wine fermentation with wine yeast (Saccharomyces cerevisiae Type II). Samples of 24 must wines were analyzed by the biosensor. Results were in agreement with those obtained by reference methods (commercial glucose meter and gas chromatography), indicating that the biosensor had the potential to be a useful tool to assist winemakers during wine production. [Display omitted] •Bienzymatic biosensor for the quasi-simultaneous determination of glucose and ethanol in one sample solution•Simple preparation and handling of the sensor•Minimum of sample pretreatment and preparation•Wide linear working range