Verrelli Giorgio, Lvova Larisa, Paolesse Roberto, Di Natale Corrado, D'Amico Arnaldo
Department of Chemical Sciences and Technologies, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133 Rome, Italy.
Department of Electronic Engineering, University of Rome "Tor Vergata", Via del Politecnico 1, 00133 Rome, Italy.
Sensors (Basel). 2007 Nov 15;7(11):2750-2762. doi: 10.3390/s7112750.
An Electronic Tongue system (ET) composed of "all-solid-state" potentiometricsensors was developed and applied for the identification of white wines. The sensingproperties were due to the PVC based membranes doped with several metallo-porphyrinsdeposited on the surface of glassy carbon working electrodes; potentiometric responsetowards several ions in a concentration range from 10 M to 10 M were studied and cross-sensitivity of sensors was estimated. The sensor array was applied both for the classificationand quantitative analysis of "Verdicchio D.O.C." Italian dry white wines produced by ninecantinas. Peculiar parameters of white wines (namely alcoholic degree, volatile acidity, SO₂,L-Malic Acid, L-Lactic Acid and Total Polyphenols) individuated by standard analyticalmethods were compared with the values evaluated by metalloporphyrin-based ET. Thesystem satisfactory discriminates between an artificial wine control and analyzed winescoming from different cantinas and produced in different years. A satisfactory correlationbetween results of wine analysis performed by certified methods and ET response has beenobtained for SO₂, L-Malic Acid, and Total Phenols content. The developed procedureallows the monitoring of the acetic acid amount in wines and hence to control wine volatileacidity, so indicating the initial steps of wine spoilage process.
开发了一种由“全固态”电位传感器组成的电子舌系统（ET），并将其应用于白葡萄酒的识别。传感特性归因于掺杂了几种金属卟啉的基于PVC的膜，这些膜沉积在玻碳工作电极表面；研究了对浓度范围从10⁻⁶ M到10⁻¹² M的几种离子的电位响应，并估计了传感器的交叉敏感性。该传感器阵列应用于对九个酒窖生产的意大利“维蒂奇诺法定产区（Verdicchio D.O.C.）”干白葡萄酒进行分类和定量分析。将通过标准分析方法确定的白葡萄酒的特定参数（即酒精度、挥发酸、SO₂、L-苹果酸、L-乳酸和总多酚）与基于金属卟啉的电子舌评估的值进行比较。该系统能够令人满意地区分人工对照葡萄酒和来自不同酒窖、不同年份生产的分析葡萄酒。对于SO₂、L-苹果酸和总酚含量，已获得经认证方法进行的葡萄酒分析结果与电子舌响应之间的良好相关性。所开发的程序允许监测葡萄酒中的乙酸含量，从而控制葡萄酒的挥发酸，因此可指示葡萄酒变质过程的初始阶段。
