Chemists at the Complutense University of Madrid have developed a method that allows brewers to measure the freshness of beer, using a polymer sensor that changes colour upon detecting furfural, a compound that appears when this beverage ages and gives it a stale flavour. The sensor can be controlled from a smartphone app also created by the team.
Researchers from the University of Valencia have analysed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations. Only for heavy beer drinkers – who drink more than a litre a day –, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels.
Consumers often complain that alcohol-free beer is tasteless, but some of the aromas it is lacking can be carried across from regular beer. Researchers from the University of Valladolid (Spain) have developed the technique and a panel of tasters has confirmed its effectiveness.
Scientists at Universidad Carlos III de Madrid (UC3M) reveal the physical phenomenon that explains beer’s rapid transformation from a liquid to a foamy state as the result of an impact. This research has applications in the area of naval engineering or in studies related to the prediction of gases in volcanic eruptions.