“…Pervaporation is an emerging technology that combines the processes of “evaporation” and “permeation” to achieve molecular separation, which has been applied in various fields, including ethanol upgrading and dehydration (Castro‐Muñoz, Buera‐Gonzalez, et al., 2019), desalination of seawater (Castro‐Muñoz, 2020), chemical purification (Castro‐Muñoz, Galiano, de la Iglesia, et al., 2019; Castro‐Muñoz, Galiano, et al., 2020), biological and chemical reactions facilitation (such as esterification, oxidation, hydrogenation, etherification, aldolization, and ketonization) (Castro‐Muñoz et al., 2018; Castro‐Muñoz, Galiano, & Figoli, 2019), nonalcoholic beverage production (Castro‐Muñoz, 2019b), and the separation of fragrances and essences (Castro‐Muñoz et al., 2023), as well as in the field of winemaking. For example, pervaporation technology has been applied to separate alcohol from complex matrix fermentation liquids, such as banana (Bello et al., 2014), banana pseudostem (Linzmeyer et al., 2019), and sweet sorghum fermentation liquids (Kaewkannetra et al., 2011). Furthermore, the combination of pervaporation technology, which separates ethanol, aroma compounds, and water, has been demonstrated for the production of low‐alcohol beverages (Castro‐Muñoz, 2019b).…”