The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

The electron mediator properties of three subphthalocyanines (SubPcs) [hexa-chloro boron subphthalocyanine (ClSubPc), tri-tert-butyl boron subphthalocyanine (t-BuSubPc) and hexa-phenoxy boron subphthalocyanine (PhOSubPc)] in Tyrosinase and Laccase biosensors (deposited on ITO glass) for the detection of catechol and hydroquinone were evidenced. A particularly remarkable performance was observed in the PhOSubPc-Tyr sensor, which takes account of the p-p interactions between subphthalocyanine rings and the active sites of the enzymes. Mediated electron transfer between redox enzymes and the ITO electrode improved the limits of detection by one order of magnitude, reaching 10 À7 molÁL À1 values. Studies at increasing scan rates confirmed the improvement of the charge transfer rates caused by the presence of the SubPcs. A bioelectronic tongue formed by an array of the SubPc based biosensors has been able to discriminate red wines according to their Total Polyphenol Index.