AREA I. Biosensors
Project 18:

Biosensors

Description:
Development and implementation of a set of biosensors to monitor relevant elements found in wine production (glucose, ethanol, lactic acid, malic acid, and antocians, among others). The variables to be measured have already been defined with the collaboration of the Enology Departments of the Universities of Chile and Talca, based on testing and validation work carried out at Viña Veramonte.
The project will select the available technologies to construct the biosensor, including the element which will generate a reaction of biological recognition with the variable that is being measured.

Outcomes:
Biosensors in the form of “digital testers” for on-site support of this method of analysis.

Researcher’s comment:
Having the capacity to determine the quantity or measurement of determining variables at key moments within the elaboration of quality wine is something that enologists need.
The result of this project will resolve this requirement for some of the most important determining variables in the processes of Harvest, Fermentation and Storage.

 

Project Length: 5 years