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The aim of this work was to develop a hybrid electronic tongue for the monitoring of wine fermentation and aging process. The system based on potentiometric (miniaturized ion-selective electrodes) and voltammetric (3-electrode electrochemical cells) sensors was applied for the assessment of the fermentation correctness and storage impact on the fermentation process as well as to detect a chemical/microbiological contamination. The chemometric analysis (PCA technique) allowed to recognize the stage of fermentation and to differentiate between aged samples stored under different conditions (standard storage conditions and modified conditions that caused deterioration of the samples quality). The obtained results proved, that the hybrid electronic tongue based on various electrochemical sensors can be used for the monitoring of wine fermentation process

Electrochemical Sensor Arrays for the Analysis of Wine Production