PROCESS FOR THE PRODUCTION OF A LOW ALCOHOL OR NON-ALCOHOL BEER OR CIDER CONCENTRATE

摘要

1. A method for preparing beer concentrate, comprising the steps of:a) feeding a beer or cider (1) stream and a water (H₂O) stream to a first concentration step comprising diafiltration (A) over a nanofiltration or reverse osmosis membrane to obtain a low alcohol retentate (2) and a permeate (3) comprising alcohol and volatile flavour components, wherein the retentate (2) is characterised by the concentration of unfilterable compounds equal to or higher than 5% (w/w), preferably 10% (w/w), most preferably 15% (w/w), as calculated from density measurement corrected for the alcohol amount;b) Subjecting the permeate comprising alcohol and volatile flavour components (3) to a next concentration step (B) comprising freeze concentration; reverse osmosis; or adsorption to obtain a fraction (4) comprising volatile flavour components (4) and a leftover fraction (5).