Study of the Methanol Concentration in Commercial Wines and Its Influence on the Detection of Quality and Possible Adulteration of Wines

In the present study, the variation of the sensitivity of the sensors prepared from SnO 2 doped with Pt, in contact with different concentrations of methanol present in Peruvian wines using an array of sensors (electronic noses), in order to find which sensors were the most appropriate to differentiate commercial wines from adulterated ones, it was found that methanol It is found in a higher percentage in adulterated wines than in commercial ones.sensors Pt-SnO 2 coated with zeolite Y were the ones that presented a higher detection of this alcohol.Zeolite can act as a selective element, especially in platinum-doped sensors.In the principal component analysis (PCA) obtained, a good total variance was observed (the value is missing) in the results for both Nose 1 and Nose 2 (greater than 70%) with correlations close to zero, which indicates the independence of the observations.With Nose 1, built by sensors based on Pt-SnO2, a good differentiation of Peruvian wines of known brands was achieved with respect to those of unknown brands (possible adulterated wines) when applying the PCA method.Through the cluster analysis and the Factorial Analysis, the results obtained from the PCA were corroborated.Additionally, with the Factorial Analysis a high value was obtained in the variance (99.26%) of the two factors.