Glycerol Biosensor for On-Line Monitoring of Alcoholic Fermentation Kinetic in Conjunction with Other Electrochemical Biosensors

摘要

Glycerol is the most important secondary product of alcoholic fermentation, usually it is present in greatest abundance after ethanol and carbon dioxide. Glycerol is non-volatile and contributes to the smoothness and viscosity of a wine (Noble et al.; 1984) with a favourable effect on the taste (Ribereau-Gayon et al., 1972). The amount of glycerol in wines vary between 1 and 10 g/L (Ough et al., 1972; Moruno & Di Stefano, 1989). Besides the yeast strain (Radler & Schutz, 1982), the glycerol production depends on the composition of the fermentation medium and such factors as oxygen, fermentation temperatures and pH (Gardner et al., 1993). With on-line monitoring of glycerol synthesis using an electrochemical biosensor it would be possible to detect and prevent unwanted metabolic changes and to obtain more informations concerning the possible interactions between the factors influencing glycerol production.