Identification of the sugars content in the production of champagne by the electrochemical impedance spectroscopy method

The peculiarities of the stepwise preparation of cryoconcentrates from grape must (test) and liqueurs from sugar (control) used in sparkling wine production via electrochemical impedance spectroscopy is considered. The application of a measuring system with platinum electrodes and models considering the heterogeneity of the electrode’s surface in electrochemical reactions gives the possibility to determine certain peculiarities of the electrochemical systems under study. A unified calculation model taking into account the consideration of the electrode surface’s heterogeneity in the electrode redox reaction is proposed for liqueur samples, while a model with inductive resistance for cryoconcentrate samples. The use of the models proposed allows one to find the quantitative correlation between the electrode’s resistance and the sugar concentration in liqueur samples. A symbate correlation between the sugar concentration and titratable acids and the impedance of the constant phase and the inductance element is found in cryoconcentrate samples, which allows one to assume the presence of the reversible deprotonation of the grape must sugars.