An acetoin biosensor based on a capacitive electrolyte–insulator–semiconductor (EIS) structure modified with the enzyme acetoin reductase, also known as butane‐2,3‐diol dehydrogenase (Bacillus clausii DSM 8716T), is applied for acetoin detection in beer, red wine, and fermentation broth samples for the first time. The EIS sensor consists of an Al/p‐Si/SiO2/Ta2O5 layer structure with immobilized acetoin reductase on top of the Ta2O5 transducer layer by means of crosslinking via glutaraldehyde. The unmodified and enzyme‐modified sensors are electrochemically characterized by means of leakage current, capacitance–voltage, and constant capacitance methods, respectively.

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