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Beverages 2017, 3(3), 28;

Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
ILK Dresden gGmbH, Bertolt-Brecht-Allee 20, 01309 Dresden, Germany
Author to whom correspondence should be addressed.
Academic Editor: António Manuel Jordão
Received: 1 June 2017 / Revised: 21 June 2017 / Accepted: 21 June 2017 / Published: 28 June 2017
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
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The conducting polymer PEDOT (poly-3,4-ethylenedioxythiophene) has been polymerized onto 3 mm and 10 µm electrodes from a propylene carbonate solution. The electrodes have then been tested in a Chardonnay wine, including dilutions in a model wine solution, with comparisons made to scans with a glassy carbon electrode. A well-defined oxidation peak was obtained for the white wine at PEDOT in the 400 to 450 mV (Ag/AgCl) range, where peaks were also obtained for the representative phenolics caffeic acid and catechin. The voltammetry at PEDOT was typical of a surface-confined process. Significant preconcentration, leading to an increased current response, was noted over a period of 20 min of holding time. Extensive PEDOT growth was observed in the microelectrode case, leading to current densities for the oxidation of caffeic acid over 1000 times greater than those observed at the macroelectrode, matching the high surface area and fractal-type growth observed in SEM images. View Full-Text
Keywords: polyphenols; wine; cyclic voltammetry; PEDOT polyphenols; wine; cyclic voltammetry; PEDOT

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Zhang, Q.; Türke, A.; Kilmartin, P. Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes. Beverages 2017, 3, 28.

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