Alcohol Removal From Beer by Reverse Osmosis

Abstract

In this work reverse osmosis technology was used for removing alcohol from beer. The process was carried out in a diafiltration mode and it was possible to obtain a final beer with low ethanol content (less than 0.5% v/v). Several cellulose acetate and polyamide membranes were tested with transmembranar pressures ranging from 20 to 40 bar. Temperature and feed flowrate varied from 5 to 208C and from 2 to 7 l . min 21 , respectively. It was observed that permeate flux and alcohols rejection increase with the feed pressure, whereas esters rejection decreases with pressure. Permeate flux increases with temperature, while rejections decrease with it. Concentration polarization occurs at low feed flowrates.

Dealcoholizing wine by membrane separation processes

“…Membrane-based processes seem to be more promising for obtaining low alcohol wine. These processes can be carried out at low temperatures, minimizing the thermal impact on the wine; there are available membranes very selective to ethanol that also preserve the (Catarino, Mendes, Madeira, & Ferreira, 2007;López, Alvarez, Riera, & Alvarez, 2002;Takács, Vatai, & Korány, 2007). Nanofiltration (NF) and reverse osmosis (RO) are the most popular membrane-based processes used for beverage dealcoholization.…”

Study and optimization of aroma recovery from beer by pervaporation

“…Beer aroma profile is made by many volatile organic compounds at very low concentration (ppm level), which are responsible for its flavour [1][2][3][4][5][6]. Compounds from several chemical groups, such as alcohols, esters, aldehydes, lactones, carboxylic acids and phenols, can be found on beer composition, and they give to the beer a specific flavour [4,5].…”

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

“…Beer aroma profile is made by many volatile organic compounds at very low concentration (ppm level), which are responsible for its unique flavor (Catarino, Mendes, Madeira, & Ferreira, 2007). Levels of different chemical compounds, such as alcohols, esters, aldehydes, ketones, organic acids and phenols, can be found on beer composition, giving a specific flavor that contributes to the overall organoleptic properties of the final beer (Karlsson & Trägårdh, 1997).…”

“…The most common separation processes used for beer dealcoholization are membranebased processes and heat treatment (Catarino et al, 2007). Membrane-based processes include reverse osmosis, nanofiltration, dialysis and pervaporation (Labanda, Vichi, Llorens, & López-Tamames, 2009).…”