{"id":13381,"date":"2017-08-25T21:26:18","date_gmt":"2017-08-26T02:26:18","guid":{"rendered":"https:\/\/www.geekine.com\/?p=13381"},"modified":"2026-01-16T07:36:10","modified_gmt":"2026-01-16T12:36:10","slug":"nanotechnology-improves-the-quality-and-flavor-of-beer","status":"publish","type":"post","link":"https:\/\/geekine.com\/en\/nanotechnology-improves-the-quality-and-flavor-of-beer\/","title":{"rendered":"Nanotechnology: Improves the quality and flavor of beer"},"content":{"rendered":"<p class=\"ai-optimize-6 ai-optimize-introduction\"><strong>Beer<\/strong> It is one of the most popular alcoholic beverages in the world, now <strong>It joins the new technological era, nanotechnology, thanks to scientists from the University of Granada (UGR) and the company NanoMyP\u00ae<\/strong> those who have developed <strong>the use of new techniques to improve the quality of the manufacturing process<\/strong> of this drink.<\/p>\n<p class=\"ai-optimize-7\"><strong>To determine the quality of the <a href=\"https:\/\/geekine.com\/en\/curiosities\/dos-favoritos-se-juntan-para-hacernos-felices-cerveza-y-tecnologia\/\">beer<\/a><\/strong> <strong>must exist<\/strong> in its compound a specific amount of amine <strong>biogenic tryptamine<\/strong>, a group of chemical components of great importance in food <strong>that are formed by the decarboxylation of amino acids<\/strong> <strong>during the fermentation processes<\/strong> of foods such as cheeses, wines, beer, processed meats, processed fish, etc., being<strong> quality indicators<\/strong> of the same and that <strong>in the case of beer<\/strong> you <strong>ensures good taste and quality<\/strong>.<\/p>\n<p class=\"ai-optimize-8\">Can<strong> to specify and above all control the quantity of said component<\/strong> in beer manufacturing<strong> It requires time, specialized personnel, and complex and suitable machinery.<\/strong>, which implies an increase in investment when it comes to controlling its quality.<\/p>\n<p class=\"ai-optimize-9\">Scientists from the University of Granada (UGR) and from NanoMyP\u00ae, a spin-off company of the UGR, in Spain, <strong>They have developed an optical sensor based on the use of nanomaterials<\/strong> that <strong>It allows for improved quality in the manufacturing process.<\/strong> of beer, since <strong>It uses a nanofiber fabric manufactured with electrospinning<\/strong> as a reconnaissance zone.<\/p>\n<h2 class=\"ai-optimize-10\">Reducing beer production costs with nanotechnology<\/h2>\n<figure id=\"attachment_1461\" aria-describedby=\"caption-attachment-1461\" style=\"width: 800px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1461 size-full\" src=\"https:\/\/www.geekine.com\/wp-content\/uploads\/2024\/10\/qheronet-nanotecnologia-en-la-fabricacion-de-cervezas-1.jpg\" alt=\"Nanotechnology: Improves the quality and flavor of beer\" width=\"800\" height=\"420\" \/><figcaption id=\"caption-attachment-1461\" class=\"wp-caption-text\">Nanotechnology simplifies work and reduces production costs; we can have more beer for a lower price | Image: Pxhere<\/figcaption><\/figure>\n<p class=\"ai-optimize-11\"><strong style=\"font-size: 16px\">This sensor is much cheaper and easier to use<\/strong><span style=\"font-size: 16px\">. In comparison with all current systems for detecting the biogenic amine tryptamine, which are based on separation methods (HPLC), <\/span><strong style=\"font-size: 16px\">Nanotechnology surpasses them in many ways.<\/strong><span style=\"font-size: 16px\">.<\/span><strong>Conventional HPLC methods are very robust, accurate, and have excellent characteristics<\/strong> <strong>analytics<\/strong>, but also <strong>They are expensive, slow, and require complex instrumentation<\/strong> as well as <strong>of highly trained personnel in order to obtain acceptable results.<\/strong><\/p>\n<p class=\"ai-optimize-12\">While<strong> Nanotechnology simplifies work and reduces production costs<\/strong>, It does not require highly qualified personnel or complex mechanisms that require time and skill to operate.<\/p>\n<p class=\"ai-optimize-13\">This sensor<strong> It works by immersing it in beer.<\/strong>, <strong>The amines present remain &quot;attached&quot; to this material and their luminescence is measured<\/strong> The amount of tryptamine present can be identified by taking into account the amount of light emitted by the tryptamine retained in the membrane.<\/p>\n<p class=\"ai-optimize-14\">With this technological advancement, do you think beers will be more delicious and affordable than before?<\/p>\n<p class=\"ai-optimize-15\">Image: <em><a data-original-href=\"https:\/\/www.flickr.com\/photos\/martingarri\/7303114160\/\" href=\"https:\/\/xuo.us\/lipIQ\" target=\"_blank\" rel=\"nofollow noopener noreferrer external\">Flickr<\/a><\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>La cerveza es una de las bebidas con alcohol m\u00e1s populares en todo el mundo, ahora se une a la nueva era tecnol\u00f3gica, la nanotecnolog\u00eda, gracias a cient\u00edficos de la Universidad de Granada (UGR) y de la empresa NanoMyP\u00ae quienes han desarrollado el uso de nuevas t\u00e9cnicas para mejorar la calidad del proceso de fabricaci\u00f3n de esta bebida. Para determinar la calidad de la cerveza debe existir en su compuesto una cantidad espec\u00edfica de amina bi\u00f3gena triptamina, un grupo de componentes qu\u00edmicos de&#8230;<\/p>","protected":false},"author":22617,"featured_media":24699,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"googlesitekit_rrm_CAowjZ7eCw:productID":"","footnotes":""},"categories":[24],"tags":[131,132,46,133],"tmauthors":[],"ppma_author":[2506],"class_list":{"0":"post-13381","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-tecnologia","8":"tag-cerveza","9":"tag-nanotecnologia","10":"tag-nuevo","11":"tag-produccion"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Nanotecnolog\u00eda: Mejora la calidad y el sabor de la cerveza | Geekine.com<\/title>\n<meta name=\"description\" content=\"La cerveza es una de las bebidas con alcohol m\u00e1s populares en todo el mundo, ahora se une a la nueva era tecnol\u00f3gica, la nanotecnolog\u00eda, gracias a cient\u00edficos de la Universidad de Granada (UGR) y de la empresa NanoMyP\u00ae quienes han desarrollado el uso de nuevas t\u00e9cnicas para mejorar la calidad del proceso de fabricaci\u00f3n de esta bebida. Para determinar la calidad de la cerveza debe existir en su compuesto una cantidad espec\u00edfica de amina bi\u00f3gena triptamina, un grupo de componentes qu\u00edmicos de...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/geekine.com\/en\/nanotechnology-improves-the-quality-and-flavor-of-beer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nanotecnolog\u00eda: Mejora la calidad y el sabor de la cerveza\" \/>\n<meta property=\"og:description\" content=\"La cerveza es una de las bebidas con alcohol m\u00e1s populares en todo el mundo, ahora se une a la nueva era tecnol\u00f3gica, la nanotecnolog\u00eda, gracias a cient\u00edficos de la Universidad de Granada (UGR) y de la empresa NanoMyP\u00ae quienes han desarrollado el uso de nuevas t\u00e9cnicas para mejorar la calidad del proceso de fabricaci\u00f3n de esta bebida. 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