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New Biosensor Detects Wine Spoilage with Engineered Bacteria

2/8/2026

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Summary

Story summary

Researchers at the Hebrew University of Jerusalem developed a living biosensor that detects acetic acid levels in wine to signal spoilage.
The biosensor uses engineered bacteria to emit light in response to acetic acid.
It enables real-time monitoring in high-alcohol environments and differentiates normal from spoiled wine.
The technology offers a cost-effective alternative to traditional lab methods for wineries and fermentation industries.

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Story summary

Researchers at the Hebrew University of Jerusalem developed a living biosensor that detects acetic acid levels in wine to signal spoilage.
The biosensor uses engineered bacteria to emit light in response to acetic acid.
It enables real-time monitoring in high-alcohol environments and differentiates normal from spoiled wine.
The technology offers a cost-effective alternative to traditional lab methods for wineries and fermentation industries.