Detection of Acetoin and Diacetyl by a Tobacco Mosaic Virus-Assisted Field-Effect Biosensor

Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during fermentation process. Until now, gas chromatographic techniques typically been applied; however, these require expensive laboratory equipment trained staff, do not allow for online monitoring. In this work, capacitive electrolyte–insulator–semiconductor sensor modified with tobacco mosaic virus (TMV) particles enzyme nanocarriers detection acetoin presented. The reductase from Alkalihalobacillus clausii DSM 8716T immobilized via biotin–streptavidin affinity, binding to surface TMV particles. TMV-assisted biosensor electrochemically characterized by means leakage–current, capacitance–voltage, constant capacitance measurements. paper, novel studied regarding its sensitivity long-term stability in buffer solution. Moreover, field-effect applied first time. same setup demonstrated. Finally, successive diluted beer tuning using pH value