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

GEA AromaPlus PRO reduces the water consumption for diafiltration throughout dealcoholization by up to 100%. The alcoholic base produced as a by-product of the filtration process can be used for manufacturing other drinks within the brewery, similar to onerous seltzer.
GEA AromaPlus makes use of 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 new PRO know-how to the water-saving CO2 blow-out operate and the selective membrane which is already carried out within the AromaPlus unit design, GEA saves greater than two thirds and up to 100 percent of the recent water used for diafiltration.
“Our latest AromaPlus technology combines the trend towards zero.0% beer with the objective of decreasing water in production,” says Ralf Scheibner, filtration expert at GEA, underneath whose management the GEA AromaPlus has been further developed. “In reality, a membrane process requires plenty of water to flush out the alcohol. That is a matter for breweries with a restricted deoxygenized water availability. Our new PRO answer is an important step for them in the course of recent water neutrality in manufacturing processes.”

The full dealcoholization system GEA AromaPlus is mounted on a body. It contains the filtration modules and reverse osmosis membranes, pumps for media switch and system pressure build-up, the whole inside piping, a CIP dosing unit installed subsequent to the system, and the management tools required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries need less fresh water for the diafiltration step, the permeate leaving the system can be reused as a valuable by-product. Due to its decrease volume, it has a better alcohol content material and can due to this fact function a base for alcoholic blended drinks and newer drinks, corresponding to exhausting seltzer, or can be reused within the brewery itself.
“The Corona pandemic confirmed that breweries whose production facilities supplied the pliability to course of different beverages coped greatest with the drop in demand. pressure gauge 4 นิ้ว is an efficient example of how customers can gear their crops towards excessive demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer down to zero.0%, the system may additionally be used used for different non-alcoholic beverages, similar to zero.0% cider.
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