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Pervaporation-based membrane processes for the production of non-alcoholic beverages

  • Roberto Castro-MuñozEmail author
Review Article
  • 17 Downloads

Abstract

Nowadays, the interest in manufacturing non-alcoholic or low alcoholic content beverages from alcoholic beverages is a current challenge for food technologists; this is due to the fact that huge consumption of alcoholic beverages may produce health problems in the costumers. In principle, the post-fermentation ethanol removal from alcoholic beverages is carried out by means of evaporation or distillation. Such current dealcoholization methodologies are efficiently removing the ethanol, however, some organoleptic compounds can also be lost during the process. This makes the dealcoholization process highly sensitive in order to preserve the quality properties of the beverages. Thereby, membrane-based technologies, which use perm-selective barriers for the separation, have been highly promoted for such purpose. Pervaporation (PV) technology is indeed one of these technologies aimed for ethanol removal. Herein, the goal of this review is to provide a compelling overview of the most relevant findings for the production of non-alcoholic beverages (such as beer and wine) by means of PV. Particular attention is paid to experimental results which provide compelling feedback about the accurate ethanol removal and minimal changes on physicochemical properties of the beverages. Moreover, some theoretical basis of such technology, as well as key criteria for a more efficient dealcoholization, are also given.

Keywords

Non-alcoholic beverages Dealcoholization Membranes Pervaporation Ethanol removal 

Notes

Acknowledgements

R. Castro-Muñoz acknowledges the European Commission—Education, Audiovisual and Culture Executive Agency (EACEA) for his PhD scholarship under the program: Erasmus Mundus Doctorate in Membrane Engineering—EUDIME (FPA No 2011-0014, Edition V, http:/eudime.unical.it).

Compliance with ethical standards

Conflict of interest

The author declares no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.University of Chemistry and Technology PraguePrague 6Czech Republic

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