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

GEA AromaPlus PRO reduces the water consumption for diafiltration during dealcoholization by as a lot as 100 percent. The alcoholic base produced as a by-product of the filtration process can be utilized for manufacturing different beverages within the brewery, such as hard seltzer.
GEA AromaPlus makes use of a filtration technology with special polymer membranes to separate alcohol and water from the other elements via reverse osmosis; these elements are essential for the aroma, colour and turbidity of the ultimate product. Adding the brand new PRO know-how to the water-saving CO2 blow-out operate and the selective membrane which is already carried out in the AromaPlus unit design, GEA saves more than two thirds and as a lot as one hundred pc of the contemporary water used for diafiltration.
“Our latest AromaPlus technology combines the trend in the direction of 0.0% beer with the goal of reducing water in manufacturing,” says Ralf Scheibner, filtration professional at GEA, beneath whose leadership the GEA AromaPlus has been further developed. “In truth, a membrane process requires lots of water to flush out the alcohol. That is a matter for breweries with a limited deoxygenized water availability. Our new PRO resolution is a vital step for them in course of fresh water neutrality in production processes.”
The complete dealcoholization system GEA AromaPlus is mounted on a body. It comprises the filtration modules and reverse osmosis membranes, pumps for media switch and system strain build-up, the whole inside piping, a CIP dosing unit installed subsequent to the system, and the control tools 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 valuable by-product. Due to its lower quantity, it has a better alcohol content and might therefore serve as a base for alcoholic mixed drinks and newer beverages, similar to exhausting seltzer, or may be reused inside the brewery itself.
“ pressure gauge ไฮ ด รอ ลิ ค showed that breweries whose manufacturing amenities provided the flexibleness to process different drinks coped best with the drop in demand. GEA AromaPlus is an efficient example of how customers can gear their plants toward excessive demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer all the means down to zero.0%, the system can be used used for different non-alcoholic beverages, corresponding to zero.0% cider.
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