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 course of can be utilized for manufacturing other 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 ingredients by the use of reverse osmosis; these components are crucial for the aroma, colour and turbidity of the final product. Adding the new PRO technology to the water-saving CO2 blow-out perform and the selective membrane which is already implemented within the AromaPlus unit design, GEA saves greater than two thirds and as much as one hundred pc of the contemporary water used for diafiltration.
“Our latest AromaPlus technology combines the development in course of zero.0% beer with the aim of lowering water in production,” says Ralf Scheibner, filtration expert at GEA, underneath whose leadership the GEA AromaPlus has been further developed. “In fact, a membrane course of requires a lot of water to flush out the alcohol. That is an issue for breweries with a restricted deoxygenized water availability. Our new PRO resolution is an important step for them towards contemporary water neutrality in manufacturing processes.”

The complete dealcoholization system GEA AromaPlus is mounted on a body. It includes the filtration modules and reverse osmosis membranes, pumps for media transfer and system stress build-up, the entire internal piping, a CIP dosing unit put in next to the system, and the control equipment required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries need less contemporary water for the diafiltration step, the permeate leaving the system could be reused as a valuable by-product. เกจวัดแรงดันน้ำดิจิตอล to its lower quantity, it has a better alcohol content and might due to this fact serve as a base for alcoholic blended drinks and newer beverages, similar to onerous seltzer, or may be reused within the brewery itself.
“The Corona pandemic confirmed that breweries whose production amenities provided the pliability to process different drinks coped greatest with the drop in demand. GEA AromaPlus is a good instance of how customers can gear their crops toward excessive 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 beverages, corresponding to 0.0% cider.

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