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

GEA AromaPlus PRO reduces the water consumption for diafiltration throughout dealcoholization by as much as 100%. The alcoholic base produced as a by-product of the filtration course of can be used for manufacturing other drinks within the brewery, corresponding to hard seltzer.
GEA AromaPlus makes use of a filtration technology with special polymer membranes to separate alcohol and water from the other elements by means of reverse osmosis; these elements are crucial for the aroma, color and turbidity of the final product. Adding the new PRO technology 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 100 percent of the recent water used for diafiltration.
“Our latest AromaPlus era combines the development in the course of zero.0% beer with the aim of decreasing water in production,” says Ralf Scheibner, filtration professional at GEA, beneath whose leadership the GEA AromaPlus has been further developed. “In fact, a membrane course of requires lots of water to flush out the alcohol. pressure gauge ไฮ ด รอ ลิ ค is a matter for breweries with a restricted deoxygenized water availability. Our new PRO solution is a vital step for them in path of contemporary water neutrality in production processes.”
The complete dealcoholization system GEA AromaPlus is mounted on a frame. It includes the filtration modules and reverse osmosis membranes, pumps for media transfer and system pressure build-up, the entire inside 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 want less fresh water for the diafiltration step, the permeate leaving the system can be reused as a valuable by-product. Due to its lower volume, it has the next alcohol content material and may therefore function a base for alcoholic blended drinks and newer drinks, corresponding to hard seltzer, or could be reused throughout the brewery itself.
“The Corona pandemic showed that breweries whose production facilities provided the flexibility to process different beverages coped best with the drop in demand. GEA AromaPlus is an efficient instance of how customers can gear their vegetation towards high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer all the means down to 0.0%, the system can be used used for other non-alcoholic beverages, corresponding to 0.0% cider.

Scroll to Top