Monitoring of total potassium in winemaking processes using a potentiometric analytical microsystem
Calvo-Lopez, Antonio (Universitat Autònoma de Barcelona. Departament de Química)
Martinez-Bassedas, Ernest (Universitat Autònoma de Barcelona. Departament de Química)
Puyol Bosch, M. del Mar (Universitat Autònoma de Barcelona. Departament de Química)
Alonso Chamarro, Julián (Universitat Autònoma de Barcelona. Departament de Química)

Date:	2021
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.
Grants:	Agencia Estatal de Investigación CTQ2017-85011-R Agència de Gestió d'Ajuts Universitaris i de Recerca 2017/SGR-220
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Language:	Anglès
Document:	Article ; recerca ; Versió acceptada per publicar
Subject:	Lab on a chip ; Miniaturization ; Polymer technology ; Potassium ; Potentiometry ; Quality control ; Winemaking ; SDG 2 - Zero Hunger
Published in:	Food chemistry, Vol. 345 (May 2021) , art. 128779, ISSN 1873-7072

DOI: 10.1016/j.foodchem.2020.128779
PMID: 33307431

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