Development of a Biosensor for the Detection of Acetoin during Wine Fermentation

Affiliations

Denise Molinnus: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany
Lukas Muschallik: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany
Johannes Bongaerts: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany
Thorsten Selmer: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany
Torsten Wagner: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany
Petra Siegert: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany
Michael Keusgen: Institute of Pharmaceutical Chemistry, Philipps-University Marburg, 35032 Marburg, Germany
Michael J. Schöning: Institute of Nano and Biotechnologies (INB), FH Aachen, Campus Jülich, 52428 Jülich, Germany

Abstract

Acetoin is most commonly used in food, flavor, cosmetics and chemical synthesis and is formed [...]