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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%. The alcoholic base produced as a by-product of the filtration process can be utilized for manufacturing other drinks in the brewery, similar to hard seltzer.
GEA AromaPlus uses a filtration technology with special polymer membranes to separate alcohol and water from the opposite components via reverse osmosis; these elements are crucial for the aroma, colour and turbidity of the final product. Adding the new PRO expertise to the water-saving CO2 blow-out perform and the selective membrane which is already applied in the AromaPlus unit design, GEA saves more than two thirds and up to one hundred pc of the contemporary water used for diafiltration.
“Our latest AromaPlus technology combines the trend in course of zero.0% beer with the objective of reducing water in production,” says Ralf Scheibner, filtration professional at GEA, under whose leadership the GEA AromaPlus has been additional developed. “In truth, a membrane course of requires a lot of water to flush out the alcohol. That is an issue for breweries with a limited deoxygenized water availability. Our new PRO solution is a vital step for them towards contemporary water neutrality in production processes.”

The complete dealcoholization system GEA AromaPlus is mounted on a body. It contains the filtration modules and reverse osmosis membranes, pumps for media switch and system stress build-up, the complete inner piping, a CIP dosing unit installed next to the system, and the management gear required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries want much less fresh water for the diafiltration step, the permeate leaving the system can be reused as a useful by-product. Due to its lower volume, it has the next alcohol content material and can therefore serve as a base for alcoholic mixed drinks and newer beverages, similar to onerous seltzer, or could be reused within the brewery itself.
“The Corona pandemic confirmed that breweries whose manufacturing amenities supplied the flexibility to process different beverages coped finest with the drop in demand. diaphragm seal is an effective instance of how customers can gear their crops towards high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer down to 0.0%, the system can additionally be used used for other non-alcoholic drinks, corresponding to zero.0% cider.


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