Beer Quality Improved with Nanotechnology-Based Optical Sensor


Photo by: CC0 Public Domain via Max Pixel


Spain’s University of Granada has created a nanotechnology-based optical sensor that improves beer quality during the manufacturing process.

A team of scientists from the public university in Granada, Spain claimed that they have used nanofiber tissue built with an electrospinning system. Although the electrospinning system is commonly used in the medicinal field, the scientists said that they used it as a recognition tool. It allowed the sensor to recognize biogenic amine tryptamine -- the chemical compounds that guarantee the quality of beer and its presence is of great importance in food.

Jorge Fernández Sánchez, an analytical chemistry researcher and the study’s main author said: “The type and quantity of these amines can be related to the quality of the raw materials used, as well as to the hygienic-sanitary conditions and the manufacturing conditions used.” Sánchez elaborated the manufacturing conditions they applied as spermidine, spermine, and putrescine, which are all naturally present in the beer.

The team also said that there are several ways to ascertain the presence of amines in beer. However, what makes their nanotechnology-based sensor unique is that it is easier and much affordable to use. They highlighted that because it is based on nanotechnology, it does not need much-specialized personnel for it to function.

The study reiterates the importance of having a cheap, simple, and quick method to determine the number of amines and the quality of beer being manufactured.