Nanopore signatures of major alcoholic beverages

Abstract

Alcoholic beverages, such as wine, beer, and distilled spirits, are widely produced and consumed in different nations. Different types of alcoholic beverages contain different combinations of flavor compounds. However, rapid and simultaneous analysis of a large variety of compounds in alcoholic beverages by a miniatured and portable device remains a challenge. In this paper, a Mycobacterium smegmatis porin A (MspA) nanopore modified with a phenylboronic acid (PBA) adapter is applied for rapid analysis of a variety of alcoholic beverages. By utilizing custom machine learning algorithms, various cis-diols are identified simultaneously in both distilled and fermented alcoholic beverages, generating unique barcodes for each sample type. Nanopore analysis of alcoholic beverages has also never been carried out previously. Rapid grading of wine sweetness and detection of additives, including sucrose and D-tartaric acid, are also demonstrated, showcasing the significance of this technique in the administration of wine production.