Scientists develop sensor to quickly detect sugar and alcohol in drinks

Russian and Chinese researchers have developed an enzyme-based biosensor that can detect sugar, alcohol, lactic acid and starch in beverages within minutes, Russia’s TASS news agency reported.

The project involved scientists from Tula State University, Harbin Institute of Technology and specialists from Russia’s Ekoniks-Expert company.

According to the developers, the biosensor can simultaneously identify four key components — glucose, alcohol, lactic acid and starch — using a new technology that stabilises enzymes in a special gel, allowing fast and accurate analysis without complex laboratory equipment.

The sensor can be used to quickly check alcohol and sugar levels in wine and starch content in baby food, delivering results within one to two minutes that are comparable in accuracy to laboratory chromatography methods.

N. Tebrizli