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The research activity will be devoted to the development and integration of potentiometric and optical sensorsto control the fermentation and temporal evolution of different tipologies of wine, within the GHW project. In the case of potentiometric sensors the activity will be devoted to the evalutation of their analytical performances (detection limit, sensitivity, response time, etc.), by the exploitation of analyte standard solutions or wine samples.Traditional protocols will be exploited to evaluate the reliability of the potentiometric sensor array. The health parameters will be determined using optical sensors, taking advantage of the relationship among color and luminescence properties of the wine and the related content of polyphenols and anthocyanins
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