GEA’s water-saving membrane system for non-alcoholic beer

GEA AromaPlus PRO reduces the water consumption for diafiltration throughout dealcoholization by as much as one hundred pc. The alcoholic base produced as a by-product of the filtration course of can be used for manufacturing different drinks within the brewery, corresponding to onerous seltzer.
Myths uses a filtration expertise with special polymer membranes to separate alcohol and water from the opposite elements by the use of reverse osmosis; these ingredients are crucial for the aroma, color and turbidity of the ultimate product. Adding the model new PRO know-how to the water-saving CO2 blow-out function and the selective membrane which is already applied in the AromaPlus unit design, GEA saves greater than two thirds and as a lot as 100% of the contemporary water used for diafiltration.
“Our latest AromaPlus generation combines the pattern towards 0.0% beer with the aim of lowering water in manufacturing,” says Ralf Scheibner, filtration expert at GEA, under whose leadership the GEA AromaPlus has been further developed. “In reality, a membrane process requires a lot of water to flush out the alcohol. That is a matter for breweries with a restricted deoxygenized water availability. Our new PRO resolution is a crucial step for them in the course of contemporary water neutrality in production processes.”
The full dealcoholization system GEA AromaPlus is mounted on a body. It comprises the filtration modules and reverse osmosis membranes, pumps for media switch and system stress build-up, the complete inside piping, a CIP dosing unit installed next to the system, and the control tools required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries want less fresh water for the diafiltration step, the permeate leaving the system could be reused as a valuable by-product. Due to its decrease volume, it has a better alcohol content material and may subsequently function a base for alcoholic blended drinks and newer drinks, similar to exhausting seltzer, or could be reused inside the brewery itself.
“The Corona pandemic showed that breweries whose production services offered the pliability to course of other beverages coped greatest with the drop in demand. GEA AromaPlus is an efficient instance of how customers can gear their vegetation toward high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer down to zero.0%, the system can be used used for other non-alcoholic drinks, corresponding to zero.0% cider.

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