Enzyme electrodes for determination of total phenolic capacity of red wines

A tyrosinase‐modified electrode, based on physical entrapment of enzyme in copolymer matrix of decanedioic acid bis(4‐pyrrol‐1‐yl‐phenyl) ester (DAPE) with pyrrole was constructed and used to investigate the total amount of phenolics in red wines. Kinetic parameters, V_max, and K_m, were determined. Also, temperature, pH optimizations, operational stability and shelf life of the enzyme electrode were examined. Surface morphologies of the films were studied by scanning electron microscope. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 98: 521–524, 2005