Different tasting beer? Initiative will analyze purity of the drink

With the help of molecular biology, the most consumed alcoholic drink in Brazil, especially during the summer, will be able to reach consumers with a greater degree of purity. Using techniques in this area, which allow studying the physical and chemical structure of macromolecules, researchers from the São Paulo startup EasyOmics are developing a system to detect the presence of spoilage microorganisms that can compromise the flavor and aroma of beer.

Designed with support from FAPESP's Innovative Research in Small Businesses (PIPE) program, the tool can be used by brewing industries at all stages of beverage production and at points of sale.

“Breweries already monitor the presence of spoilage microorganisms not only in the final product, but also in samples of the drink collected at critical points in the production line”, says Rene Aduan Junior, biotechnologist and brewmaster at EasyOmics. “With the tool we are developing, it will be possible to do this at several other stages and locations in the process: from raw materials to the point of sale. This will allow us to identify the presence of deteriorants more quickly, sensitively and accurately,” he says.

According to Aduan, proof of concept for the device has already been carried out and allows us to predict that applied research will begin to take place within breweries later this year.

“We are on the way to finalizing the prototype that can be applied in companies.”

According to him, a conventional device for this purpose currently costs between R$50,000 and R$60,000. “We want to have a cheaper option to reach smaller breweries. Although the majority of the market is dominated by large companies, with something like 90%, we want to offer solutions for medium, small and micro companies. We know that it is important to bring innovation where it does not exist.”

The startup's researchers want to develop a simple and compact system that can be easily moved wherever needed. Furthermore, it can be operated by any professional, even those with no prior experience in the microbiology segment, in an intuitive way. “All the worker needs to do is collect the sample – something they already do normally”, says Aduan.

Faster decisions

The researcher explains that, as the equipment allows a quick and efficient analysis of the deteriorating agents present in the liquid, decision-making by the brewery can be made more quickly. The diagnostic result comes out in one hour, while a conventional test takes seven to 15 days to be ready. This avoids future adversities in the drink production process.

“The faster this happens, the better, because while the liquid is still in the tank, the beer stops being manufactured”, explains Aduan.

Thus, if a collection before packaging shows a small amount of microorganisms, it is possible to eliminate them (or leave them inert) with something around seven or eight pasteurization units (UPs) – a unit of control and standardization measurement of the pasteurization process. “If the contamination is greater, however, it will be necessary to increase the quantity of UPs used in the process.”

According to the researcher, pasteurization is a critical step in beer production. In addition to consuming a lot of energy, when not carried out correctly it can cause problems after packaging the product – including reducing the beer's shelf life.

With the solution developed by the startup, breweries can scale the intensity of pasteurization according to the degree of contamination of the drink. In this way, they optimize the costs normally associated with this beer preservation process and maximize the product's shelf life.

It is therefore possible to have microbiological stability with less energy expenditure. “In other words, I can have a better product and also process savings. For the end consumer, the drink produced using the tool arrives with fewer microorganisms, as the process is more controlled”, says Aduan.

Quality management

Currently, the startup has agreements with some breweries and seeks to improve the system's calibration based on comparisons with the conventional process. “This step is complex because each company has a specific quality management system. So, technology cannot be closed. From there, we will transfer knowledge directly to the industrial environment.”

Initially, the idea is to offer a solution to the brewer's main difficulty and then add tools associated with quality management. “We want to gain more intimacy with the different sectors of the brewery and create standards. It will be a learning experience not only for beer, but for wine and other drinks.”

To make better use of the startup's solution, the brewery needs to have an already structured quality process, points out Aduan. Experienced in quality control in breweries, the professional highlights the importance of having integrated solutions that allow for global analysis of the process.

This culture of product quality, in his opinion, is still being formed in Brazil – although the country is the third largest beer producer in the world, with 1,729 registered breweries, according to data from the 2022 Beer Yearbook, prepared by the Ministry of Agriculture and Livestock (Map). Almost 200 million liters of the drink are exported annually and the beer industry's share of the national Gross Domestic Product (GDP) reaches 2%.

“Currently, there is no such integration. As a result, there is a mismatch between breweries and the needs of the brewing process, especially when it comes to time.”

The goal is that, in the future, the EasyOmics device will be used outside the brewery – both before and after production. It is possible to start the analysis with the raw materials used in the manufacture of the drink: malt, water and hops. “Much of the process can be combined with the quality sector of the factory”, points out Aduan. “At the point of sale, tests can be carried out directly on the taps and establish a new stage of quality control in the value chain”, he indicates.

Another interesting aspect is that the concept can be used in tools for other segments within the food sector. “The company can then pivot or associate markets with the first chosen one – the breweries – in this development process.”

From field to table

The idea of ​​developing the tool arose during a conversation over beer between Aduan and his partners, Regina Oliveira, Daniela Jabes and Fabiano Menegidio (all researchers in the areas of microbiology and bioinformatics), while discussing possible solutions for the food sector using of molecular biology.

“The food industry can benefit from the use of biotechnological processes. In the beer sector, there is still little association between technology and the manufacturing process. We want to build that bridge,” she says.

Aduan says that, with the support of FAPESP, the company was able to validate the idea. “In addition to financial resources, we obtained guidance, especially in the PIPE Empreendedor program. This made our work simpler”, he highlights.

“The bench proof of concept is different from the proof of concept in the industrial environment. In the industry we listen more, we dig deeper and the product gains more impact. The research I did in the market shows that there is demand for this solution.”