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

GEA AromaPlus PRO reduces the water consumption for diafiltration throughout dealcoholization by as a lot as one hundred pc. The alcoholic base produced as a by-product of the filtration course of can be used for manufacturing other beverages in the brewery, similar to exhausting seltzer.
GEA AromaPlus makes use of a filtration technology with special polymer membranes to separate alcohol and water from the opposite components by the use of reverse osmosis; these elements are essential for the aroma, color and turbidity of the final product. Adding the new PRO know-how to the water-saving CO2 blow-out function and the selective membrane which is already carried out within the AromaPlus unit design, GEA saves greater than two thirds and as a lot as 100 percent of the recent water used for diafiltration.
“Our newest AromaPlus era combines the pattern in path of zero.0% beer with the objective of lowering water in manufacturing,” says Ralf Scheibner, filtration expert at GEA, under whose management the GEA AromaPlus has been further developed. “In reality, a membrane course of requires lots of water to flush out the alcohol. That is a matter for breweries with a limited deoxygenized water availability. Our new PRO solution is an important step for them in course of fresh 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 transfer and system pressure build-up, the entire inside piping, a CIP dosing unit installed next to the system, and the management gear required for semi-automated operation. – Image: GEA/Mike Henning.
While pressure gauge for the diafiltration step, the permeate leaving the system may be reused as a priceless by-product. Due to its decrease quantity, it has the next alcohol content material and may due to this fact 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 confirmed that breweries whose production amenities supplied the flexibility to course of different beverages coped best with the drop in demand. GEA AromaPlus is a good instance of how clients can gear their crops towards high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer down to zero.0%, the system may also be used used for different non-alcoholic drinks, similar to zero.0% cider.

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