Electrochemical Determination of Wine Polyphenols using Carbon Electrodes: A review

Abstract Wine′s phenolic compounds present a group of hundreds of chemical compounds, contributing to the wine taste, color, and stability during the ageing. These compounds include phenolic acids, flavonols, anthocyanins, catechins, proanthocyanidins etc. They are very important because they offer numerous good benefits for human body. Electrochemical methods show a valuable technique for the determination of redox compounds in wine. In this review, a lot of attention is paid to carbon‐based electrodes and to the voltammetric signals obtained in red and white wines using different modifiers for the electrode surface with nanoparticles and natural compounds used in the construction of biosensors. These electrodes are widely used due to their non‐toxic properties, wide potential ranges, high conductivity and the possibility of use in aqueous and non‐aqueous solutions. Different carbon electrodes are considered and briefly discussed. This review explores the current advancements in the electrochemical determination of most important polyphenolic compounds in wine using carbon electrodes. Also, this review gives a clear view about the oxidation peaks of various phenolic compounds in wine. It encompasses ‐the in‐depth analysis of the different types of carbon electrodes used, such as glassy carbon, carbon paste, carbon nanotubes, screen‐printed,graphene‐based electrodes, biosensors and their respective benefits in polyphenolic compounds analysis. In conclusion, the electrochemical determination of polyphenolic compounds in wine using carbon electrodes offers a promising route for accurate and reliable analysis, with important implications for the wine industry and research. This review provides comprehensive information for researchers, winemakers and analytical chemists seeking to understand and apply these techniques for improving wine quality and advancing knowledge.