Aroma Infusion From Pervaporation By Spanish University
In 2014, a team of innovative university team in Spain had unfolded a new way to infuse beer extractions into alcohol-free beverages to enhance the aroma. At the University of Valladolid, the team experimented to extract three scented components: ethyl acetate, isobutyl alcohol, and isoamyl acetate from a 5.5% ABV and a 6.5% ABV regular beers.
The team retrieved the alcohol components by using an evaporating system that filtered through a semi-absorptive sheath and embodying into a low-alcohol beer and a no-alcohol beer. The result surprised the team that the aroma was proven to be infused successfully through food engineering. The enhanced low-alcohol and no-alcohol beverages were tasted by members on a panel. Over ninety percent of the tasting panel members preferred the enhanced beverages over the regular beer and regular low-alcohol beverages.
The team exhibited that, pervaporation, the newly established engineering process could be introduced to the alcohol brewing industry to strengthen the uniqueness of the individual product. The infusion demonstrated another creative way for the unripe industry of low to no alcohol market to offer more to the consumers.