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 different drinks in the brewery, corresponding to hard seltzer.
GEA AromaPlus uses a filtration technology with particular polymer membranes to separate alcohol and water from the opposite ingredients by the use of reverse osmosis; these elements are essential for the aroma, colour and turbidity of the ultimate product. Adding the new PRO technology to the water-saving CO2 blow-out function and the selective membrane which is already carried out in the AromaPlus unit design, GEA saves more than two thirds and as much as 100 percent of the fresh water used for diafiltration.
“Our latest AromaPlus generation combines the development towards 0.0% beer with the goal of decreasing water in production,” says Ralf Scheibner, filtration skilled at GEA, under whose management the GEA AromaPlus has been additional developed. “In truth, 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. pressure gauge วัด แรง ดัน น้ำ is a vital step for them in course of contemporary water neutrality in manufacturing processes.”
The full dealcoholization system GEA AromaPlus 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 inner piping, a CIP dosing unit put in subsequent to the system, and the management tools required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries need much less fresh water for the diafiltration step, the permeate leaving the system can be reused as a useful by-product. Due to its decrease quantity, it has a better alcohol content and might therefore serve as a base for alcoholic blended drinks and newer drinks, corresponding to exhausting seltzer, or may be reused inside the brewery itself.
“The Corona pandemic confirmed that breweries whose manufacturing services supplied the flexibility to process other beverages coped greatest with the drop in demand. GEA AromaPlus is an effective instance of how clients can gear their crops toward high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer right down to zero.0%, the system can be used used for different non-alcoholic beverages, such as 0.0% cider.
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