Ethanol detection is crucial in many research and application fields. Among these the pharmaceutical, clinical and food and beverage industries rely on the quantification of ethanol in fluids. In the pharmaceutical and clinical field, ethanol is detected in biological fluids such as blood, sweat, interstitial fluid and breath. In the food and beverage industry, ethanol detection is fundamental to produce alcoholic beverages. The yeast fermentation process is at the base of alcoholic beverages and other food products. In addition to ethanol, both biological fluids and alcoholic beverages contain glucose. Therefore, it is of great research interest understanding how the detection of ethanol is affected by the presence of glucose.