Abstract This research monitored the glucose and ethanol content as quality markers in alcoholic drinks during the wine fermentation process by a bienzymatic biosensor. The biosensor was based on glucose oxidase (GOx) and alcohol dehydrogenase (ADH) chemisorbed on core shell Fe3O4@Au nanoparticles and then subsequently immobilized with the aid of an external magnetic field onto a carbon paste electrode modified with 5% (m:m) manganese dioxide. This biosensor exhibited good linear response for glucose and ethanol from 0.3 to 7.8 mM and 0.1 to 0.7 M. The biosensor was applied to monitoring glucose and ethanol during honey wine fermentation with wine yeast (Saccharomyces cerevisiae Type II). Samples of 24 must wines were analyzed by the biosensor. Results were in agreement with those obtained by reference methods (commercial glucose meter and gas chromatography), indicating that the biosensor had the potential to be a useful tool to assist winemakers during wine production.

中文翻译：

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用双酶生物传感器监测葡萄酒发酵过程中的葡萄糖和乙醇

摘要 本研究通过双酶生物传感器监测葡萄酒发酵过程中作为酒精饮料质量标志物的葡萄糖和乙醇含量。该生物传感器基于葡萄糖氧化酶 (GOx) 和乙醇脱氢酶 (ADH) 化学吸附在核壳 Fe3O4@Au 纳米颗粒上，然后在外部磁场的帮助下固定在用 5% (m:m) 改性的碳糊电极上二氧化锰。该生物传感器对 0.3 至 7.8 mM 和 0.1 至 0.7 M 的葡萄糖和乙醇表现出良好的线性响应。该生物传感器用于监测葡萄酒酵母（酿酒酵母 II 型）蜂蜜葡萄酒发酵过程中的葡萄糖和乙醇。生物传感器分析了 24 种必须葡萄酒的样品。