Thin-film amperometric multibiosensor for simultaneous determination of lactate and glucose in wine

Шкотова, Л. В.; Piechniakova, Nataliia Y.; Кукла, О. Л.; Dzyadevych, S. V.

doi:10.1016/j.foodchem.2015.11.066

Cited by 39 publications

(23 citation statements)

References 25 publications

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“…However, the data obtained in the present study for glucose (3.4 g/L) and fructose (3.1 g/L) are in accordance with previous studies reported in French wines. 12,29 General sources, such as the USDA, point to low levels of total saccharides in red wine, typically around 6 g/L (USDA food databases). However, in our material, we may note that the saccharose content is comparably high for some wines, up to about 10 g/L, possibly indicating a late dosage of saccharose to the wine.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías¹,

Vásquez²,

Carrasco³

et al. 2018

IJWR

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Section: Discussionmentioning

confidence: 99%

“…Furthermore, in winemaking production, it is essential to control the levels of glucose which determine the ethanol content, while residual, non-fermented glucose affects the sweetness and the perceived acidity, bitterness, and dryness of the wine; 11,12 the glucose levels in wine depend on the grape variety as well as other factors.…”

Section: Introductionmentioning

confidence: 99%

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías¹,

Vásquez²,

Carrasco³

et al. 2018

IJWR

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“…The values of recovery tests were acceptable and in good agreement with data from HPLC analysis for the fortified wine realized by Shkotova et al . (2016) .…”

Section: Resultsmentioning

confidence: 99%

Dual Biosensor for Simultaneous Monitoring of Lactate and Glucose Based on Thin‐layer Flow Cell Screen‐printed Electrode

Kanso

García

et al. 2016

Electroanalysis

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A simple and robust monitoring system for lactate and glucose detection is presented. The system is based on a suitable integrated screen‐printed electrode in thin layer flow cell design (TLFCL) to perform flow injection analysis. The TLFCL is consisted of a two working and one counter electrodes made of carbon and a silver pseudoreference electrode. Both working electrodes (WE) are first modified by graphene nanomaterials. Glucose sensor based on cellobiose dehydrogenase from the ascomycete Corynascus thermophilus (CtCDH) and lactate sensor based on lactate oxidase (LOx) are made on the first and second WE respectively. Both enzymes are entrapped in a photocrosslinkable poly(vinyl alcohol) bearing styrylpyridinium groups (PVA‐SbQ). The electrocatalytic signal of both sensors did not show any cross‐talking, whereas the linear quantification ranges of both glucose and lactate sensors are large enough for wine monitoring.

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“…Similarly, Molinero-Abad and co-workers exploited nano-modified screen-printed electrodes to achieve the selective and simultaneous detection of malic and gluconic acids in wine [69]. Shkotova et al have recently proposed a multi-biosensor based on lactate and glucose oxidases developed for the determination of lactate and glucose in wine with high reproducibility and storage stability of the multi-biosensor [70].…”

Section: Biosensorsmentioning

confidence: 99%

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

et al. 2017

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Abstract:The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density). These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed.

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Thin-film amperometric multibiosensor for simultaneous determination of lactate and glucose in wine

Cited by 39 publications

References 25 publications

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Dual Biosensor for Simultaneous Monitoring of Lactate and Glucose Based on Thin‐layer Flow Cell Screen‐printed Electrode

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

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