#SPEED STACKS FREE#
When used to ferment malted barley wort, the team found that the self-propelled BeerBots transformed sugars faster than free yeast cells. When they got to the surface, they released carbon dioxide into the air, and then sank again, resulting in a bobbing motion. Initial experiments showed that the yeast-containing beads could ferment sugar and produce carbon dioxide bubbles that propelled them upward. Then they made one side of the spheres porous by exposing that half to an alkaline solution in an electrochemical cell. The researchers made 2-mm-wide BeerBot capsules by combining active yeast, magnetic iron oxide nanoparticles and sodium alginate from algae and dripping the mixture into a ferric chloride solution. So, Martin Pumera and colleagues wanted to develop a self-propelled bot to both make fermentation proceed more quickly and simplify the separation of yeast from the final beer. Previous researchers have suggested that encapsulating the yeast in polymer capsules could lessen the chance of spoilage by speeding up the process.
This step can take as long as four weeks, and during that time, unwanted microorganisms can get in and spoil the final product with sour flavors.
Next, yeasts ferment those sugars, converting them into alcohol, carbon dioxide gas and new flavor compounds. In the first step, sugars are extracted from grains, such as malted barley, to create a watery solution called wort. Now, researchers are adding a new twist of their own, speeding up the brewing process with beer-making mini-robots or “BeerBots.” Reporting in ACS Nano, the team shows that these self-propelled, magnetic packages of yeast can make the fermentation phase go faster and cut out the need to filter the beverage.īeer, one of the world’s most-consumed drinks, can take a while to brew. Craft brewers are continuously upping the ante and coming up with innovative ways to make or flavor their newest beers.
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