Data From: Exploring Gelatin-A and Mouse Proline-Rich Protein 5 as Probes for Wine Polyphenols analysis by Quartz Crystal Microbalance with Dissipation Monitoring

Polyphenols are essential in winemaking, affecting the wine's quality, color, astringency, bitterness, and chemical stability. Conventional methods for assessing polyphenolic content are both expensive and time-intensive, underscoring the need for new, efficient techniques.

The Quartz Crystal Microbalance with Dissipation Monitoring (QCM-D) sensor is recognized for its speed and reliability as a label-free detection tool. This study applies QCM-D to evaluate Gelatin Type A (Gel-A) from porcine skin and Mouse Proline-Rich Protein 5 (MP5) for polyphenol analysis in red wines without pre-treatment. MP5 notably exhibited a linear dissipation signal response with both total polyphenol and hydroxybenzoic acid concentrations. These findings highlight the potential for creating a stand-alone sensor platform for real-time polyphenol monitoring in winemaking.