Identification of white wines by using two oppositely charged Poly(p-phenyleneethynylene)s individually and in complex

• Verfasst von: Han, Jinsong [VerfasserIn]
• Verfasst von: Bender, Markus [VerfasserIn]
• Verfasst von: Seehafer, Kai [VerfasserIn]
• Verfasst von: Bunz, Uwe H. F. [VerfasserIn]
• Titel: Identification of white wines by using two oppositely charged Poly(p-phenyleneethynylene)s individually and in complex
• Verf.angabe: Jinsong Han, Markus Bender, Kai Seehafer, Uwe H.F. Bunz
• E-Jahr: 2016
• Jahr: 03 June 2016
• Umfang: 4 S.
• Fussnoten: Gesehen am 29.04.2020
• Titel Quelle: Enthalten in: Angewandte Chemie / International edition
• Ort Quelle: Weinheim : Wiley-VCH, 1962
• Jahr Quelle: 2016
• Band/Heft Quelle: 55(2016), 27, Seite 7689-7692
• ISSN Quelle: 1521-3773
• DOI: doi:10.1002/anie.201602385
• Datenträger: Online-Ressource
• Sprache: eng
• Sach-SW: fluorescence
• Sach-SW: linear discriminant analysis
• Sach-SW: poly(para-phenyleneethynylene)s
• Sach-SW: sensors
• Sach-SW: wine
• K10plus-PPN: 1696853885

Abstract

We present a simple array composed of an anionic and a cationic poly(para-phenyleneethynylene) (PPE), together with an electrostatic complex between the two of them. The individual PPEs and the PPE complex were employed in the sensing of white wines at pH 13; the complex was also successfully employed as a sensor element at pH 3. The sensing mechanism is fluorescence quenching. Thirteen different wines were differentiated by this chemical tongue, which consists of four elements. The fluorescence quenching is not induced by the major components of the wines. Compounds such as acids, sugars, and alcohols alone do not quench the fluorescence, but rather the colored tannins and other polyphenols contained in wine are the main quenchers. However, the major constituents of wine significantly modulate the quenching of the PPEs by the tannins.