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Wine astringent compounds monitored by an electrochemical biosensor.

Joana J Costa1, Felismina T C Moreira2, Susana Soares3

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A new electrochemical biosensor using proline-rich protein (PRP) can quantify astringent polyphenols in wine. This sensor offers a sensitive method for monitoring astringency, with negligible interference from common wine compounds.

Keywords:
Astringent compoundsElectrochemical biosensorPolyphenolsProline Rich ProteinScreen-printed electrodesα-Amylase

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Biotechnology

Background:

  • Astringency in beverages like wine is primarily caused by polyphenols.
  • Accurate monitoring of astringent compounds is crucial for quality control.
  • Existing methods for polyphenol analysis can be complex and time-consuming.

Purpose of the Study:

  • To develop an innovative electrochemical biosensor for monitoring astringent polyphenols.
  • To evaluate the performance of biosensors based on salivary α-amylase and proline-rich protein (PRP).
  • To assess the potential of the biosensor for real-world wine sample analysis.

Main Methods:

  • Fabrication of electrochemical biosensors using amined gold screen-printed electrodes.
  • Adsorption of salivary α-amylase or PRP onto the electrodes.
  • Interaction studies with pentagalloyl glucose (PGG) as an astringency standard.
  • Analysis using electrochemical impedance spectroscopy (EIS) at varying pH levels.

Main Results:

  • The PRP-based biosensor demonstrated higher sensitivity for PGG detection, with a lower limit of linear range of 0.6 µM.
  • Wine samples analyzed showed PGG-equivalent concentrations ranging from 0.17 to 4.7 µM.
  • Potential interfering compounds (e.g., ethanol, glucose, gallic acid) had negligible effects on sensor performance.
  • A threshold of >1.0 µM PGG units signaled electrochemical impedance changes, indicating quantitative monitoring capability.

Conclusions:

  • The developed PRP-based electrochemical biosensor provides a sensitive and reliable method for quantifying astringent polyphenols.
  • The biosensor is suitable for analyzing real wine samples and offers a practical approach for quality assessment.
  • The method shows promise for routine monitoring of astringency in beverages.