Monitoring of Glucose in Beer Brewing by a Carbon Nanotubes Based Nylon Nanofibrous Biosensor

Figure 9

Chronoamperometric analysis performed on filtered (0.2 μm filter) wort samples taken at different process times. 1000 or 1500 μL was added to 10 mL 400 mM Britton-Robinson buffer pH 5. Dilution factors were taken into account for concentration calculation. Measurements were repeated in triplicate. Summary of analyzed steps: (1) addition of the malt in water (52°C); (2) protease rest (52°C for 15 min); (3) maltose production (62°C for 10 min); (4) saccharification (68°C for 30 min); (5) deactivation of the enzymes (78°C for 15 min); (6) filtration of the wort and washing with water (about 500 mL); (7) addition of the hops and boiling (for 1 h) followed by removing the hops and cooling down to room temperature at which the yeast was added; (8) fermentation: day 1; (9) fermentation: day 2; (10) fermentation: day 3; (11) fermentation: day 4.