Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths

An acetoin biosensor based on a capacitive electrolyte–insulator–semiconductor (EIS) structure modified with the enzyme reductase, also known as butane‐2,3‐diol dehydrogenase ( Bacillus clausii DSM 8716 T ), is applied for detection in beer, red wine, and fermentation broth samples first time. The EIS sensor consists of an Al/p‐Si/SiO 2 /Ta O 5 layer immobilized reductase top Ta transducer by means crosslinking via glutaraldehyde. unmodified enzyme‐modified sensors are electrochemically characterized leakage current, capacitance–voltage, constant capacitance methods, respectively.