Monitoring of total potassium in winemaking processes using a potentiometric analytical microsystem

Antonio Calvo-López, Ernest Martinez-Bassedas, Mar Puyol, Julián Alonso-Chamarro*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

1 Citation (Scopus)

Abstract

Innovation in products and processes, traceability, food security and quality control are inherent challenges in agri-food sector. Trends in wine production are focused on obtaining natural wines with less chemical intervention. Following this goal, a low cost miniaturized, easy-to-use and highly automated microanalyzer to monitor total potassium in winemaking processes is presented. The microsystem monolithically integrates microfluidics as well as a potentiometric detection system and does not require any sample pretreatment. The analytical features provided are a linear range from 250 to 4000 mg L-1 K+, covering all the concentrations expected in must and wine samples, a detection limit of 75 ± 12 mg L-1 K+, and an adequate reproducibility and repeatability. Sample throughput is calculated at 20 h−1 with a waste volume generation lower than 4 mL per analysis. The microsystem lifetime is at least 4 months. Different wine and grape juice samples have been analyzed reaching outstanding results.

Original languageEnglish
Article number128779
JournalFood Chemistry
Volume345
DOIs
Publication statusPublished - 30 May 2021

Keywords

  • Lab on a chip
  • Miniaturization
  • Polymer technology
  • Potassium
  • Potentiometry
  • Quality control
  • Winemaking

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