Automated Bioanalyzer Based on Amperometric Enzymatic Biosensors for the Determination of Ethanol in Low-Alcohol Beers

Eva Vargas,Felipe Conzuelo,Víctor Ruiz-Valdepeñas Montiel,Guillermo González De Rivera,José Pingarrón,Á Reviejo,Susana Campuzano,M Ruiz,Fernando López-Colino

doi:10.3390/beverages3020022

Abstract

In this work, a new automated bioanalyzer based on the use of enzymatic biosensors as amperometric detectors is reported. This automatic bioanalyzer is configurable both as continuous flow and flow injection analysis systems and enables both on-line and off-line monitoring of ethanol in low-alcohol beer to be performed. The attractive analytical and operational characteristics demonstrated by the automated bioanalyzer make it a promising, simple, rapid, and reliable tool for quality control of this beverage in the beer industry, either during the manufacturing process or in the final product. Moreover its applicability to the analysis of the ethanol content in different non-alcoholic beers working at different modes was successfully demonstrated.

Highlights

Beer is one of the most ancient alcoholic beverages consumed by mankind
We report the development for the first time of an automated bioanalyzer for ethanol using enzymatic biosensors as amperometric detectors, which allows ethanol in low-alcohol beers to be monitored either during the manufacturing process or in the final product
An automated prototype of an ethanol bioanalyzer was constructed. This prototype was designed to work both as a continuous flow analysis (CFA) analyzer for on-line ethanol monitoring in the production line and a flow injection analysis (FIA)

Summary

Introduction

Beer is one of the most ancient alcoholic beverages consumed by mankind. It is obtained by fermentation of cereal grains, most commonly malted barley, in the presence of hops and yeast [1].Along with water and carbohydrates, ethanol or ethyl alcohol is one of beer’s main components and represents an important organoleptic characteristic that determines its taste as well as its classification in terms of taxes and restrictions. Beer is one of the most ancient alcoholic beverages consumed by mankind. It is obtained by fermentation of cereal grains, most commonly malted barley, in the presence of hops and yeast [1]. 1.0% (v/v) in low alcohol beers to a maximum value of about 12.5% (v/v) in those beers that are considered beers with high alcohol content [2]. Among low-alcohol beers, those with an ethanol concentration below 0.05% (v/v) are legally considered non-alcoholic beers [3]. The market for non-alcoholic beer has experienced an expansion because of the great amount of consumers who want to continue ingesting beer but avoid medical and/or legal problems and even religious ones related to alcohol consumption [4]

Methods

Results

Conclusion