GEA AromaPlus PRO reduces the water consumption for diafiltration during dealcoholization by up to one hundred pc. pressure gauge 10 bar produced as a by-product of the filtration course of can be utilized for manufacturing different drinks within the brewery, corresponding to hard seltzer.
GEA AromaPlus uses a filtration expertise with particular polymer membranes to separate alcohol and water from the other components by the use of reverse osmosis; these components are essential for the aroma, colour 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 applied in the AromaPlus unit design, GEA saves more than two thirds and up to 100 percent of the fresh water used for diafiltration.
“Our newest AromaPlus era combines the development towards 0.0% beer with the goal of lowering water in production,” says Ralf Scheibner, filtration professional at GEA, underneath whose management the GEA AromaPlus has been additional developed. “In reality, a membrane process requires a lot of water to flush out the alcohol. That is a matter for breweries with a limited deoxygenized water availability. Our new PRO answer is an important step for them in path of fresh water neutrality in manufacturing processes.”
The complete dealcoholization system GEA AromaPlus is mounted on a body. It comprises the filtration modules and reverse osmosis membranes, pumps for media switch and system stress build-up, the entire internal piping, a CIP dosing unit put in next to the system, and the management equipment required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries need much less contemporary water for the diafiltration step, the permeate leaving the system may be reused as a priceless by-product. Due to its decrease volume, it has a better alcohol content material and can subsequently serve as a base for alcoholic combined drinks and newer beverages, similar to exhausting seltzer, or could be reused inside the brewery itself.
“The Corona pandemic confirmed that breweries whose production services provided the pliability to process other beverages coped greatest with the drop in demand. GEA AromaPlus is a good example of how customers can gear their plants toward high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer all the method down to 0.0%, the system may also be used used for other non-alcoholic drinks, such as 0.0% cider.
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