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Print: ISSN 0914-4935
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
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Sensors and Materials
is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
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Sensors and Materials
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is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
Instructions to authors
English 日本語
Instructions for manuscript preparation
English 日本語
Template
English
Publisher
MYU K.K.
Sensors and Materials
1-23-3-303 Sendagi,
Bunkyo-ku, Tokyo 113-0022, Japan
Tel: 81-3-3827-8549
Fax: 81-3-3827-8547
MYU Research, a scientific publisher, seeks a native English-speaking proofreader with a scientific background. B.Sc. or higher degree is desirable. In-office position; work hours negotiable. Call 03-3827-8549 for further information.
MYU Research
(proofreading and recording)
MYU K.K.
(translation service)
The Art of Writing Scientific Papers
(How to write scientific papers)
(Japanese Only)
Sensors and Materials, Volume 15, Number 3 (2003)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 165-176
S&M518 Research Paper in Biosensors and Related Areas Published: 2003 Tin Oxide Multisensor for Detection of Grape Juice and Fermented Wine Varieties [PDF] Isabel Sayago, María del Carmen Horrillo, Luis Arés, María Jesús Fernández and Javier Gutiérrez (Received September 24, 2002; Accepted January 22, 2003) Keywords: multisensor, volatile organic compounds, wine phases, grape juice and fermented wine
A tin oxide multisensor was applied to discriminate between grape juice and fermented wine phases corresponding to different wine varieties. The tested samples belonged to Albillo, Garnacha, Malvar and Tinto Fino varieties produced in the Madrid area. Garnacha and Tinto Fino are red wine varieties and Albillo and Malvar are white wine ones. The response of multisensors was tested in the temperature range of 250–350˚C. The maximum responses are reached at 300 and 350˚C depending on either the sensor type or the analysed sample variety. At these temperatures, the sensor response to red wines is higher than that to white wines. In all cases, the response to fermented wine was always better than that to grape juice. The detection of the present volatile organic compounds (VOCs) was useful to distinguish between the two wine phases (grape juice and fermented wine).
Corresponding author: Isabel Sayago Cite this article Isabel Sayago, María del Carmen Horrillo, Luis Arés, María Jesús Fernández and Javier Gutiérrez, Tin Oxide Multisensor for Detection of Grape Juice and Fermented Wine Varieties, Sens. Mater., Vol. 15, No. 3, 2003, p. 165-176. |
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