Researchers at the Prague University of Chemistry and Technology have developed a new enzyme to speed up the growth of beer. In this process, the main thing is the speed, the more the wort is fermented, the higher the risk of penetration of harmful bacteria into it. In addition, at the end of fermentation, the removal of yeast fragments from the liquid is required, which is not so easy about.
Czech chemists have developed a system called “BeerBots” that artificially speeds up fermentation. These are export capsules with a diameter of 2 mm with a presentation of the composition. Yeast is magnetized with nanoparticles of iron oxide and sodium alginate, after which the mixture in the form of a drop is dissolved in a solution of iron chloride. The final stage is treatment in an alkaline solution, due to which one of the sides of the capsule becomes porous.
When immersed in the wort, the capsules start a chemical treatment, the by-product of which is the generation of carbon dioxide. The gas forces them to rise to the surface, where it escapes, and the capsules sink down. This process occurs many times and accelerates the fermentation of the wort. To process the capsules, I can touch the magnet and isolate it from the dark. once.
Source: Tech Cult
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