Nanotechnology: Improves the quality and flavor of beer

Beer It is one of the most popular alcoholic beverages in the world, now It joins the new technological era, nanotechnology, thanks to scientists from the University of Granada (UGR) and the company NanoMyP® those who have developed the use of new techniques to improve the quality of the manufacturing process of this drink.

To determine the quality of the beer must exist in its compound a specific amount of amine biogenic tryptamine, a group of chemical components of great importance in food that are formed by the decarboxylation of amino acids during the fermentation processes of foods such as cheeses, wines, beer, processed meats, processed fish, etc., being quality indicators of the same and that in the case of beer you ensures good taste and quality.

Can to specify and above all control the quantity of said component in beer manufacturing It requires time, specialized personnel, and complex and suitable machinery., which implies an increase in investment when it comes to controlling its quality.

Scientists from the University of Granada (UGR) and from NanoMyP®, a spin-off company of the UGR, in Spain, They have developed an optical sensor based on the use of nanomaterials that It allows for improved quality in the manufacturing process. of beer, since It uses a nanofiber fabric manufactured with electrospinning as a reconnaissance zone.

Reducing beer production costs with nanotechnology

This sensor is much cheaper and easier to use. In comparison with all current systems for detecting the biogenic amine tryptamine, which are based on separation methods (HPLC), Nanotechnology surpasses them in many ways..Conventional HPLC methods are very robust, accurate, and have excellent characteristics analytics, but also They are expensive, slow, and require complex instrumentation as well as of highly trained personnel in order to obtain acceptable results.

While Nanotechnology simplifies work and reduces production costs, It does not require highly qualified personnel or complex mechanisms that require time and skill to operate.

This sensor It works by immersing it in beer., The amines present remain "attached" to this material and their luminescence is measured The amount of tryptamine present can be identified by taking into account the amount of light emitted by the tryptamine retained in the membrane.

With this technological advancement, do you think beers will be more delicious and affordable than before?

Image: Flickr