Determination by biosensors of important substances in beverages

The review summarizes the application of biosensors in the analysis of alco holic and non-alcoholic beverages. It describes the construction and fundam ental characteristics (linearity, detection limit, response time and stabil ity) of biosensors for the determination of ethanol, glucose, saccharose, f ructose, glycerol, lactic, malic and oxalic acid, sulfites and phosphates. A comparison of the determination making use of biosensors with reference m ethods exhibits a very good agreement.