Simultaneous Determination of Ethanethiol, Inorganic Sulfide, and Sulfite in Wines by Cathodic Stripping Voltammetry

Gel polymer electrolyte-based dual screen-printed electrodes for the headspace quantification of 4-ethylphenol and ethanethiol simultaneously in wines

The identification and correction of negative factors, such as 4-ethylphenol and ethanethiol, is important to comply with food safety regulations and avoid economic losses to wineries. A simple amperometric measurement procedure that facilitates the simultaneous quantification of both compounds in the gas phase has been developed using fullerene and cobalt (II) phthalocyanine-modified dual screen-printed electrodes coated with a room temperature ionic liquid-based gel polymer electrolyte. The replacement of the typical aqueous supporting electrolyte by low-volatility ones improves both operational and storage lifetime. Under the optimum conditions of the experimental variables, Britton Robinson buffer pH 5 and applied potentials of + 0.86 V and + 0.40 V for each working electrode (vs. Ag ref. electrode), reproducibility values of 7.6% (n = 3) for 4-ethylphenol and 6.6% (n = 3) for ethanethiol were obtained, as well as capability of detection values of 23.8 μg/L and decision limits of 1.3 μg/L and 9.2 μg/L (α = β = 0.05), respectively. These dual electrochemical devices have successfully been applied to the headspace detection of both compounds in white and red wines, showing their potential to be routinely used for rapid analysis control in wineries.

Sulfites detection by surface-enhanced Raman spectroscopy: A feasibility study

The exhaustive control required for the correct wine production needs of many chemical analysis throughout the process. The most extended investigations for wine production control are focused on the quantification of total and free SO₂. Most methods described in the literature have an adequate detection limit, but they usually lack reproducibility and require a previous sample treatment for the extraction of the SO₂ from the wine-matrix. In this context, Surface-Enhanced Raman Spectroscopy (SERS) can be a promising technique for free SO₂ determination without the need for any sample pre-processing. This work describes a proof of concept of a new methodology based on SERS and supported by Density Functional Theory (DFT) calculations to identify the active vibrational modes of the key molecules that contribute to the concentration of free SO₂ in solution. Theoretical predictions and experimental outcomes are brought together to chemometrics to get a simple and real-time free SO₂ monitoring. This general procedure could pave the way towards an implementation of a portable SERS detection module for in-field measurements.

Headspace detection of ethanethiol in wine by cobalt phthalocyanine modified screen-printed carbon electrodes

The formation of thiols has a notable and detrimental sensory impact, especially in the aroma of bottled wines. Their detection in wine is of great interest to avoid important economic and image losses for wineries. This work reports the study of different cobalt phthalocyanine/nanomaterials-based sensors for the headspace detection of volatile thiols. The amperometric procedure based on the use of carbon sensors simply modified with cobalt phthalocyanine showed the best performance. Under the optimum conditions of applied potential, +0.8 V, and pH of the supporting electrolyte, 2.6, this procedure shows a reproducibility of 7% (n = 5) in terms of relative standard deviation of the slopes of calibration curves built in the concentration range from 9.9 to 82.6 μg/L, a capability of detection of 12.5 μg/L and a decision limit of 6.5 μg/L (α = β = 0.05). The use of this electrocatalytic material and the headspace measurements reduce interferents, increasing the selectivity of the procedure, which allows the easy and successful quantification of ethanethiol in white and red wines.

Molecularly imprinted polypyrrole based electrochemical sensor for selective determination of ethanethiol

This work describes a molecularly imprinted (MIP) sensor, based on the electropolymerization of pyrrole on a glassy carbon electrode (GCE), for the determination of ethanethiol. Ethanethiol was used as a template molecule for the formation of cavities in the imprinted polymer. The effect of molar ratios template molecules/functional monomers and time needed to remove the template were optimized. The developed MIP/GCE sensor presented a linear range from 6.1 to 32.4 mg L^-1 with capability detection and reproducibility values of 7.2 mg L^-1 and 10.4%, respectively. The sensitivity of the developed sensor was enhanced by the incorporation of gold nanoparticles (AuNPs). The AuNPs/MIP/GCE showed a capability of detection and reproducibility values of 0.4 mg L^-1 and 4.1%, respectively (calibration range from 0.3 to 3.1 mg L^-1). The sensor was successfully applied to the determination of ethanethiol in spiked wine samples with recoveries ranging from 99% to 107%.

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.