In recent times, nanotechnology is expanding its field of application to very diverse areas. One of the most outstanding uses of nanotechnology in oenology is the incorporation of nanoparticles to sensors of different nature (electrochemical, biological, amperometric or fluorimetric) to improve the analysis of wine components such as polyphenols, organic acids, biogenic amines or sulphur dioxide. An improvement in the performance of the electrodes, increasing their sensitivity, accuracy and selectivity, together with shorter response times and less pre-treatment of the sample are some of the main advantages of using nanoparticles in detection devices. There are many nanomaterials (e.g. carbon nanodots or nanotubes, gold, silver, zinc oxide, iron oxide nanoparticles or nanocomposites) with interesting and varied properties that allow making specific detections and measurements of compounds while developing simpler analysis methodologies. In addition, other utilities of nanotechnology such as the development of electronic tongues, the nano-liquid chromatography, the antimicrobial power of certain nanoparticles and nanocomposites, the removal of yeast lees in sparkling wines through the attachment of magnetic nanoparticles, the usefulness of mesoporous silica nanomaterials as clarifying agents and the possibility of creating molecularly imprinted templates for the selective extraction of specific compounds from wine have been studied.

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纳米技术在酿酒过程中的应用

近年来，纳米技术正在将其应用领域扩展到非常广泛的领域。纳米技术在酿酒学中最杰出的用途之一是将纳米颗粒结合到不同性质的传感器（电化学，生物，安培或荧光法）中，以改善对酒类成分（如多酚，有机酸，生物胺或二氧化硫）的分析。在检测设备中使用纳米颗粒的一些主要优点是电极性能的提高，灵敏度，准确性和选择性的提高，以及更短的响应时间和更少的样品预处理。有许多纳米材料（例如碳纳米点或纳米管，金，银，氧化锌，氧化铁纳米颗粒或纳米复合材料）具有有趣且变化多端的特性，可以在开发更简单的分析方法的同时对化合物进行特定的检测和测量。此外，纳米技术的其他用途，例如电子舌的开发，纳米液相色谱法，某些纳米颗粒和纳米复合材料的抗微生物能力，通过附着磁性纳米颗粒去除起泡酒中的酵母酒糟，中孔二氧化硅的有用性已经研究了作为澄清剂的纳米材料以及创建分子印迹模板以从葡萄酒中选择性提取特定化合物的可能性。