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Besides the conductive polymer PEDOT:PSS alone, the electro-exploding wire technique is used to prepare WO3 nanoparticles and their modified polymer composites of PEDOT:PSS@WO3-n (n = 1\u20133), thereby imparting a benzoid-rich conformation and improving its electrochemical sensitivity to tannic acid astringency. The optimum electrochemical sensor device of PEDOT:PSS@WO3-2 (where n = 2 with the wt. ratio of PEDOT:PSS\/WO3 = 1\/2) demonstrates robust performance in real beverage samples, such as white, red, and ros\u00e9 wines. The linear response range of the PEDOT:PSS@WO3-2 sensor device is 0.1\u20130.5 mM, with linearity extending to 0.7 and 1.0 mM, with a high sensitivity of 767.8 \u03bcA mM\u20131 cm\u20132 and a low limit of detection (LOD) of 2.6 \u03bcM, enabling detection of even low tannin concentrations. This high sensitivity and broad dynamic range of the optimum electrochemical sensor underscore the sensor\u2019s practical utility for real-time quality control, providing a fast and reliable method for quantifying tannic acid astringency across diverse beverages.<\/jats:p>","DOI":"10.1021\/acsami.6c14665","type":"journal-article","created":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T17:01:46Z","timestamp":1792083706000},"source":"Crossref","is-referenced-by-count":0,"title":["Green Synthesized WO3-PEDOT:PSS Composites into Benzoid-Rich Conformation for Nonenzymatic Bioelectronic Tongues for Tannic Acid-Based Wine Astringency Detection"],"prefix":"10.1021","author":[{"given":"Nadeem","family":"Ahamad","sequence":"first","affiliation":[{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300093"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soumallya","family":"Banerjee","sequence":"additional","affiliation":[{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300093"]},{"name":"Academia Sinica , , ,","place":["Taipei, Taiwan, 11529"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Akhil Pradiprao","family":"Khedulkar","sequence":"additional","affiliation":[{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300093"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Phan Thi","family":"Phuong","sequence":"additional","affiliation":[{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1898-9641","authenticated-orcid":true,"given":"Wen-Bin","family":"Jian","sequence":"additional","affiliation":[{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300093"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0979-1729","authenticated-orcid":true,"given":"Chih-Wei","family":"Chu","sequence":"additional","affiliation":[{"name":"Academia Sinica , , ,","place":["Taipei, Taiwan, 11529"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8699-9641","authenticated-orcid":true,"given":"Hong-Cheu","family":"Lin","sequence":"additional","affiliation":[{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300093"]},{"name":"National Yang Ming Chiao Tung University , , ,","place":["Hsinchu, Taiwan, 300093"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,10,15]]},"reference":[{"key":"2026101513014346100_cit1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.146477","article-title":"Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol families","volume":"495","author":"Guerreiro","year":"2025","journal-title":"Food Chem."},{"key":"2026101513014346100_cit2","doi-asserted-by":"publisher","first-page":"1100","DOI":"10.1016\/j.foodres.2014.05.049","article-title":"Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas","volume":"62","author":"Ferrer-Gallego","year":"2014","journal-title":"Food Res. 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