ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE

Abstract

The purpose of this paper is to develop a new method for iron analysis in wine. The determination of iron in winemaking products is particularly important because a content higher than 10 mg/L can lead to turbidity or a change in color, which causes ferric casse. The new method is based on the use of screen printed electrodes (SPE), previously immobilized with Protein A-Agarose and connected to a potentiostat which displays a cyclic voltammogram. To verify the method, the samples of wine were also analysed by a reference method, namely AAS. In order to visualize the deposition of the iron ions on the electrode, surface analyses were perfomed by a microscope which combines confocal microscopy with white light interferometry. The main features of this sensor are simplicity of operation, good sensitivity and low limit of detection.