Portable sensors for wine and beer: aroma monitoring and simultaneous, preventative detection of mercaptans and 4-ethylphenol

The "Sensors in Food, Environment, and Health" (SAMS) research group at UBU has a proven track record in developing electrochemical sensors designed to detect analytes of interest in food, environmental, and biomedical matrices.

The problem lies in the early, selective, and practical detection of volatile compounds responsible for aroma defects and spoilage in wine, particularly sulfur compounds (mercaptans) and 4-ethylphenol, under real winery conditions. Current analytical methods, mainly based on GC-MS, provide excellent sensitivity but are expensive, time-consuming, and unsuitable for routine on-site monitoring. Existing electrochemical sensors are still limited in terms of selectivity, sensitivity, or ease of implementation. The proposed technology addresses this gap through a family of portable electrochemical sensors capable of rapid, sensitive, and non-invasive in-situ monitoring of key aroma and spoilage markers, enabling real-time quality control and supporting preventive decision-making in modern winemaking, without the need for qualified staff.

Applications

• Wine industry: aroma control during fermentation and storage processes.
• Beer industry: monitoring of volatile compounds in production stages.
• Food analysis laboratories: assessment of aromatic quality. Preventive quality control and early detection of aroma defects.

• R&D centers: research on volatile compounds and process optimization in fermentation.
• Compliance with quality standards and regulatory requirements.

New and innovative aspects

New and innovative aspects common to both sensors:

• Integration of a miniaturized and portable electrochemical system.
• Ability to detect volatile compounds at low concentrations.
• Preventive, routine and in situ diagnosis of wine alteration markers.

New and innovative aspects of the mercaptan sensor:

• Use of gold nanoparticles (AuNPs) in the work electrode to improve sensitivity.

• Incorporation of a gelled electrolyte based on ionic liquids ([BMIM]PF₆).

New and innovative aspects of the mercaptans + 4-ethylphenol gas sensor:

• Simultaneous detection of mercaptans and 4-ethylphenol by means of a unique analytical platform.

• Dual screen-printed carbon sensor modified with cobalt phthalocyanine (CoPh) and fullerene (C60).

Gas-phase analysis without direct contact with the wine sample.

Main advantages of its use

Advantages common to both sensors:

• Rapid, real-time analysis directly at the production site.
• Portable, user-friendly and adaptable to industrial environments devices.
• Significant cost and time reduction compared to traditional analytical techniques (e.g., GC-MS).
• High sensitivity, selectivity, and measurement stability.
• No specialist staff are required to carry out the measurements.

Specific advantages of the gas-phase mercaptan + 4-ethylphenol sensor:

• Simultaneous determination of two critical spoilage markers (mercaptans and 4-ethylphenol) in a single measurement.

Non-contact gas-phase detection that preserves product integrity.

Specifications

Technical specifications of the mercaptan sensor:

• Three-electrode configuration: one working electrode modified with gold nanoparticles (AuNPs), counter electrode and reference Ag/AgCl.
• Electrochemical sensor based on a screen-printed carbon electrode (SPCE).
• Supporting electrolyte coated with [BMIM]PF₆, agarose and water (40:5:2 w/v/w).

Technical specifications of the gas-phase mercaptan + 4-ethylphenol sensor:

• Four-electrode configuration: two working electrodes modified with cobalt phthalocyanine (CoPh) and fullerene (C60), an auxiliary electrode and reference.
• Electrochemical sensor based on a screen-printed carbon electrode (SPCE).
• Supporting electrolyte coated with a gelified polymer film composed of polyvinylidene fluoride, 1-methyl-2-pyrrolidone, and 1-methyl-3-octylimidazolium hexafluorophosphate.

Gas-phase detection without contact with the liquid sample.

Desired business relationship

• Technology licensing to companies in the wine and brewing sectors.
• Collaboration with sensor manufacturers and analytical equipment companies.
• Integration into industrial quality control systems.
• Potential scale-up towards production and commercialization of portable devices

Expected role of the partner

Type:
An industrial organisation from the agri-food sector is sought, particularly companies in the wine, brewing, or fermented beverage industries, as well as manufacturers of sensors or analytical equipment. Research centres or universities working in analytical chemistry, electrochemistry, or food technology are also suitable partners.

Role:
The partner will be responsible for the co-development, validation, and scaling of the technology, including integration of the sensor into real industrial environments. Their involvement is expected in device optimisation, testing under operational conditions, and eventual transfer to production and commercial deployment.