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 beverages in the brewery, similar to hard seltzer.
GEA AromaPlus makes use of a filtration know-how with particular polymer membranes to separate alcohol and water from the opposite components via reverse osmosis; these components are crucial for the aroma, colour and turbidity of the ultimate product. Adding the new PRO know-how to the water-saving CO2 blow-out operate and the selective membrane which is already implemented in the AromaPlus unit design, GEA saves greater than two thirds and up to 100 percent of the fresh water used for diafiltration.
“Our newest AromaPlus technology combines the trend towards zero.0% beer with the aim of reducing water in production,” says Ralf Scheibner, filtration expert at GEA, under whose management the GEA AromaPlus has been further developed. “In reality, a membrane course of requires plenty of water to flush out the alcohol. That is a matter for breweries with a restricted deoxygenized water availability. Our new PRO resolution is an important step for them in the path of contemporary water neutrality in production processes.”
เกจวัดแรงดันnuovafima is mounted on a frame. It contains the filtration modules and reverse osmosis membranes, pumps for media transfer and system stress build-up, the whole inside piping, a CIP dosing unit put in next to the system, and the management equipment required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries want much less contemporary water for the diafiltration step, the permeate leaving the system may be reused as a useful by-product. Due to its decrease volume, it has a better alcohol content and may subsequently serve as a base for alcoholic blended drinks and newer beverages, similar to onerous seltzer, or can be reused within the brewery itself.
“The Corona pandemic showed that breweries whose production services provided the flexibleness to course of other drinks coped best with the drop in demand. GEA AromaPlus is an effective instance of how clients can gear their plants toward excessive demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer right down to 0.0%, the system may additionally be used used for different non-alcoholic beverages, such as 0.0% cider.

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