Open Access Conference Proceedings

Malic acid is one of the most important acids in the food industry and in fermentation processes. Especially in the wine fermentation process, its decreasing concentration plays a significant role. During the process of malolactic fermentation of wine, it is converted into lactic acid, so accurate monitoring of malic acid could lead to improvements in winemaking technology. An electrochemical sensor based on nanomaterials could be used as a suitable tool. Traditionally sensors used enzymes for the determination of malic acid, but they are usually hard to store and expensive. One possibility to replace them is nanomaterials with enzymatic activity (nanozymes). Nanozymes, on the other hand, demonstrate robustness in various environments, making them invaluable tools in both industrial and biomedical applications. One key advantage of nanozymes is their tailorability. By manipulating their size, composition, and structure, researchers can design nanozymes with specific catalytic activities, mimicking natural enzymes or even surpassing their efficiency. This experiment used a combination of ZnONPs (zinc oxide nanoparticles) with a combination of MWCNTs (multi-walled carbon nanotubes) as a tool for the determination of malic acid.

Keywords: Electrochemistry, sensors, carbon nanomaterials, zinc oxide, nanoparticles, nanozymes

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