BIOSENSORS

A Biosensor is a compact analytical device that uses biological interactions to provide qualitative results and/or quantitative. The specificity, high sensitivity, speed and possibility of continuous monitoring of the chosen methods make it advances and competitive solution.

Among the advantages of the biosensor, we include:

- Specificity

It only measures the molecule under review and it is not necessary to filter the sample of wine or grape juice

- High sensitivity

It is capable of detecting very low concentrations

- Speed

It has a very rapid rate of response ( < 180 sec.)

- Simplicity

Simplicity in implementation

- Monitorisation

Continuous monitoring is possible

These devices also have other interestings features: the ability to include integrated systems, the ability to work in real time and the versatility, including

Products

Image	Product	Information
	GLUCONIC ACID BIOSENSOR	Gluconic Acid is the most important index or parameter that determines the health of the grapes at the time of maduration. The detection of this parameter allows the estimation of the health status of the grape harvest, so it becomes a powefull tool for monitoring and quality assurance within the production cycle at the winery.
	MALIC ACID BIOSENSOR - IN DEVELOPMENT	The Malic Acid is present in the grapes before harvest, It is completely fermented by bacteries which convert it into lactic acid and carbon dioxide. This phenomenon is called malolactic fermentation and usually makes a better wine, because it is soft and looses the acidity of recent wines.
	MULTIPARAMETER BIOSENSOR (2, 3 or 4 parameters) - IN DEVELOPMENT	It stands out as a single biosensor capable of measuring two, three or four parameters, depending on the wine maker needs: gluconic acid, malic acid, fermentables sugars and SO2. With a system in which, with the same equipment it is possible to get the malic, gluconic, fermentable sugars and SO2 measurement.
	FRUCTOSE BIOSENSOR - IN DEVELOPMENT	During the wine production process, their are key moments to fix the final quality of the product, and one of those is the end of fermentation, moment in which it's important to determine the content in residual sugar that doesn't have finished the fermentation process.
	GLUCOSE BIOSENSOR - IN DEVELOPPMENT	During the wine production process, their are key moments to fix the final quality of the product, and one of those is the end of fermentation, moment in which it's important to determine the content in residual sugar that doesn't have finished the fermentation process.
	FERMENTABLE SUGAR BIOSENSOR (GLUCOSE / FRUCTOSE) - IN DEVELOPMENT	During the wine production process, their are key moments to fix the final quality of the product, and one of those is the end of fermentation, moment in which it's important to determine the content in residual sugar that doesn't have finished the fermentation process.
	Equipment for the detection of listeria, salmonella and histamines	In development
	Biosensor for the diagnosis of the ophtalmological diseases	In development