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Vol. 34, No. 8(3), S&M3042

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Vol. 32, No. 8(2), S&M2292

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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, Volume 15, Number 3 (2003)
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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