Simple and Rapid Determination of Ethanol Content in Beer Using an Amperometric Biosensor

Polan, Vojtěch; Eisner, Aleš; Vytřas, Karel

doi:10.3390/chemosensors3020169

Cited by 10 publications

(3 citation statements)

References 26 publications

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“…Alcohol content of beer, although differing significantly (p < 0.05) across rice varieties (FARO 57 = 4.13%ABV > FARO 44 = 3.54%ABV > NERICA 7 = 2.82%ABV) (Refer to Table 8), fell within a generally anticipated range (4-6%ABV) (Polan, Eisner & Vytras, 2015), somewhat above 2.55, 3.09, and 3.65%ABV of millet, sorghum, and barley beers, respectively (Agu, 1995). FARO 57 with peak fermentability of 64% corresponded to 4.13% ABV and NERICA 7 with least fermentability of 49% corresponded to 2.82%ABV.…”

Section: Discussion Of Rice Malt Beermentioning

confidence: 87%

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Ofoedu

Akosim

Iwouno

et al. 2021

PeerJ

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Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

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Section: Discussion Of Rice Malt Beermentioning

confidence: 87%

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Ofoedu

Akosim

Iwouno

et al. 2021

PeerJ

View full text Add to dashboard Cite

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“…In the case of RGO, a slightly higher peak at a relatively low potential of + 0.307 V, when interference had not been expected, was obtained. Thus, the SPCE covered by a thin RGO layer with incorporated RhO 2 was used as the electron transfer mediator [13]. Then, the resultant SPCE/ RGO-RhO 2 transducer was examined in measurements with enzyme free solution, as demonstrated in Figure 1.…”

Section: Optimisation Of Alcohol-dehydrogenase Biosensor Componentsmentioning

confidence: 99%

Determination of Ethanol in Alcoholic Drinks: Flow Injection Analysis with Amperometric Detection Versus Portable Raman Spectrometer

2020

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A flow injection analysis with integrated amperometric alcohol dehydrogenase biosensor and a handheld Mira‐DS Raman spectrometer have been compared for the determination of ethanol in different samples of alcoholic drinks. The biosensor was constructed from the commercial screen‐printed carbon electrode as amperometric transducer and covered by a thin layer comprising alcohol dehydrogenase, reduced single‐layer graphene oxide, rhodium(IV) dioxide, and glutaraldehyde. Both assemblies were tested on analysis of plum brandy, white rum, vodka, white and red wines, strong dark beer, and non‐alcoholic beer. The two principally different analytical methods were critically compared and some limitations found, especially in case of analysis of red wine and beers. Finally, some future improvements of both analytical tools under test outlined.

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“…Reliable and less sample consumed analysis of ethanol can be accomplished using instrumental techniques such as gas chromatography [5][6][7], liquid chromatography [8,9], infrared spectrometry (IR) [10], Raman spectrometry [11,12], nuclear magnetic resonance spectrometry (NMR) [13], and mass spectrometry [14], but the instruments are expensive and require a skillful operator. Alternatively, using sensor-based methods is another choice [15][16][17][18][19], but expensive and specific chemicals are consumed for complicated preparation of the particular sensors. Colorimetric methods using ultraviolet (UV)/visible spectrophotometers were widely applied for ethanol quantification due to their ease of use and less expensiveness, but sample preparation to separate ethanol from matrix is still required.…”

Section: Introductionmentioning

confidence: 99%

Home-Made Membraneless Vaporization Gas-Liquid Separator for Colorimetric Determination of Ethanol in Alcoholic Beverages

Phouthavong

Inoue

Phomkeona

et al. 2022

Journal of Analytical Methods in Chemistry

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This work utilized the simplicity of a so-called membraneless vaporization (MBL-VP) unit as a gas separator for the colorimetric determination of ethanol in alcoholic beverages. A beverage sample with a volume of 1 mL was directly injected into a small container which was hung from a lid inside a closed 40 mL reused glass bottle without pretreatment such as distillation. An acidified potassium dichromate (Cr2O72−) acceptor solution, preadded to the glass bottle, was reduced to Chromium (III) ion by the diffusion of vaporized ethanol from the sample. After 5 min, the absorbing solution was collected for colorimetric detection at 590 nm. The unit manually quantifies ethanol in the range 1.0–90% (v/v) with satisfactory interday precision but without matrix effect (recovery 89−109%). The method was validated with the conventional distillation/pycnometer method which showed no significant difference of ethanol contents between those two methods and the declared values of 12 alcoholic beverages, indicating sufficient accuracy. Analyses of alcoholic beverages using this method were successful with benefits of simplicity, cheapness, and less energy consumption.

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Simple and Rapid Determination of Ethanol Content in Beer Using an Amperometric Biosensor

Cited by 10 publications

References 26 publications

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

Determination of Ethanol in Alcoholic Drinks: Flow Injection Analysis with Amperometric Detection Versus Portable Raman Spectrometer

Home-Made Membraneless Vaporization Gas-Liquid Separator for Colorimetric Determination of Ethanol in Alcoholic Beverages

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