Data from: The effect of probe density coverage on the detection of oenological tannins in quartz crystal microbalance with dissipation monitoring (QCM-D) experiments

Polyphenols, crucial compounds in grapes, musts, and wines, influence grape ripening, must fermentation, and final wine quality. Current detection methods for polyphenols are expensive, time-consuming, and reliant on specialized laboratories and personnel. This study proposes the use of a functionalized acoustic sensor to address these limitations and efficiently detect oenological polyphenols. The method employs a quartz crystal microbalance with dissipation monitoring (QCM-D) combined with a gelatin-based probe layer to detect the target analyte. The sensor is functionalized by optimizing probe coverage density, accomplished through the use of 12-mercaptododecanoic acid (12-MCA) for probe immobilization onto the gold sensor surface, along with dithiothreitol (DTT) as a reducing and competitive binding agent. Varying concentrations of 12-MCA and DTT allow for control over probe density, with QCM-D measurements demonstrating effective adjustment, ranging from 0.2 × 10^13 to 2 × 10^13 molecules cm^−2. The study also explores the interaction between the probe and tannins, confirming the ability of the sensor to detect them. Notably, lower probe coverage yields higher detection signals when normalized to probe immobilization signals. Additionally, significant alterations in the mechanical properties of the functionalization layer occur after interaction with samples. Combining QCM-D with gelatin functionalization presents promising applications in the wine industry. This approach enables real-time monitoring, requires minimal sample preparation, and offers high sensitivity for quality control purposes.