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

Table 1

List of some recent published works on glucose quantitation in several beer brewing steps.

Reference	Step monitored	Target	Linear range	LOD	Sensitivity	RSD	Method
[37]	Fermentation	Fermentable sugars	50–960 µM (glucose)	0.26 mg	62.78 nA µM^−1 cm^−2 (2.05 nA M^−1)	NR	GDH–FAD and other specific oxidoreductases
[39]	Fermentation	Glucose	NR	NR	NR	NR	Amperometry
[40]	Brewing	Glucose	NR	0.14 g dm^−3	NR	NR	Optothermal window
[41]	Beer	Saccharides	5–100 µM	2 µM	NR	NR	Flow injection and ESI MS
[42]	Fermentation	Glucose and EtOH quantification	0.03–34.5 mg dm^−3 (H2O2)	0.015 mg dm^−3	Not reported	1%	Immobilized GOX and amperometry
[43]	Beer	Sugars/saccharides quantification	0.05–5.0 g dm^−3	0.008 g dm^−3	2514.9 area counts g^−1	NR	HPLC
[44]	Beer sample	Glucose	0.1–1 mM	NR	NR	NR	Direct voltammetry of GOX
[45]	Beer	Saccharides (for calibration of the mass spectrometer)	NR	NR	NR	NR	HPLC or DIMS; ESI and MALDI MS
[46]	Brewing	Glucose	NR	NR	NR	NR	HPLC
[47]	Beer	Glucose and other six carbohydrates	5–10000 µg dm^−3	0.9–1.4 µg dm^−3 (LOQ)	NR	0.4–4.5%	HPLC
[48]	Beer	Maltose, lactose, sucrose, and glucose	0.25–1.5 mM	0.001 mM	NR	<5%	Conductometry and biosensor with immobilized specific enzymes
[49]	Beer, wort, and malt	Reducing saccharides quantification	NR	1 µM RP-HPLC/MRM/FACE 100 μM	NR	NR	RP-HPLC/MRM (HPLC separation and analyte derivatization) versus FACE electropherogram
[50]	Beer	Many classes of compounds monitored	NR	NR	NR	Higher ≥3%	HPLC-MS and GC-MS

NR: not reported in the article. Data reported from [51].