Development of a biosensor telemetry system for monitoring fermentation in craft breweries

The development and applications of biosensors in food industry has had a rapid grown due to

their sensitivity, specificity and simplicity of use with respect to classical analytical methods. In

this study, glucose and ethanol amperometric biosensors integrated with a wireless telemetry

system were developed and used for the monitoring of top and bottom fermentations in beer

wort samples. The collected data were in good agreement with those obtained by reference

methods. The simplicity of construction, the low cost and the short time of analysis, combined

with easy interpretation of the results, suggest that these devices could be a valuable alternative

to conventional methods for monitoring fermentation processes in food industry.