procedure and steps followed. The separation and purification of unwanted compounds from beer and wine play an important role as any type of impurity may
hamper the overall quality and flavor of the beverages. Therefore, membrane
separation processes play an important role in beer and wine industry as they are
capable of separation of unwanted compounds from the beverages without hampering their original flavors [1].
The beer production starts with heating the malt with fermented water, which
results in the production of wort. This wort has to be clarified, before keeping it for
fermentation process, to remove the hot trub (mixture of precipitated hops, malt, and
proteins). The membrane separation processes, such as microfiltration, are employed
for the clarification of wort. This results in better fermentation and production of
flavored beer. Further, cross-flow microfiltration is used after the secondary fermentation process of beer production. In this stage, the beer is clarified of biomass and
other unwanted solid compounds. Presently, hollow fiber membranes in continuous
microfiltration process are used in beer industry for the separation of yeast and other
microorganisms, haze, and hot trub while keeping the quality and flavor intact. The
use of membrane separation processes in beer industry is useful not only in terms of
flavor and quality but also reduces health associated risks and waste disposal
problems. Thus, membrane separation processes are better than the conventional
kieselguhr filtration used. Thereafter, the alcohol concentration in the beer is regulated by using reverse osmosis membrane separation process. Lastly, the beer
pasteurization process is used for the sterilization of the beer, but here also membrane separation processes can be used. The membrane separation processes will
help to store the beer flavor, freshness, and quality for a longer period of time. The
beer sterilized by using the membrane separation processes is known as “cold beer”
due to the nonuse of any heat treatment process. Furthermore, it costs the same as a
pasteurized beer and appreciated by the consumers. Additionally, the remaining beer
and yeast mixture at the bottom of the fermenters can be separated by using
microfiltration. This may result in better output and utilization of the resources.
Membrane processes, such as pervaporation and membrane contactors, are finding
use in beer industry due to the advantages associated with them [2]. Pervaporation is
used for the extraction of beer flavors so that they can be added to nonalcoholic
drinks and can be sold as beer with no alcoholic content for profit. On the other hand,
membrane contactors are used for the removal of carbon dioxide and oxygen for
better life expectancy of the product [1, 2]. Membrane contactors are also used for
the deoxygenation of water used for the high-gravity brewed beer dilution.
Grapes are crushed, pressed, and centrifuged to make grape must from which
wine is produced. The alcohol content plays an important role in the quality of the
wine, and alcohol production directly depends upon the sugar content present in the
grape must. For example, grapes with high sugar content will produce high alcohol
quantities during the fermentation process. This increased alcohol content will mask
the taste of other flavors present in the wine. Therefore, it is important to regulate the
sugar content, and this can be done by using reverse osmosis membrane separation
process. Furthermore, in case of high sugar content, both ultrafiltration and
microfiltration membrane separation processes can be used together. Additionally,
Membrane Technology in Bioprocess Engineering
17
hamper the overall quality and flavor of the beverages. Therefore, membrane
separation processes play an important role in beer and wine industry as they are
capable of separation of unwanted compounds from the beverages without hampering their original flavors [1].
The beer production starts with heating the malt with fermented water, which
results in the production of wort. This wort has to be clarified, before keeping it for
fermentation process, to remove the hot trub (mixture of precipitated hops, malt, and
proteins). The membrane separation processes, such as microfiltration, are employed
for the clarification of wort. This results in better fermentation and production of
flavored beer. Further, cross-flow microfiltration is used after the secondary fermentation process of beer production. In this stage, the beer is clarified of biomass and
other unwanted solid compounds. Presently, hollow fiber membranes in continuous
microfiltration process are used in beer industry for the separation of yeast and other
microorganisms, haze, and hot trub while keeping the quality and flavor intact. The
use of membrane separation processes in beer industry is useful not only in terms of
flavor and quality but also reduces health associated risks and waste disposal
problems. Thus, membrane separation processes are better than the conventional
kieselguhr filtration used. Thereafter, the alcohol concentration in the beer is regulated by using reverse osmosis membrane separation process. Lastly, the beer
pasteurization process is used for the sterilization of the beer, but here also membrane separation processes can be used. The membrane separation processes will
help to store the beer flavor, freshness, and quality for a longer period of time. The
beer sterilized by using the membrane separation processes is known as “cold beer”
due to the nonuse of any heat treatment process. Furthermore, it costs the same as a
pasteurized beer and appreciated by the consumers. Additionally, the remaining beer
and yeast mixture at the bottom of the fermenters can be separated by using
microfiltration. This may result in better output and utilization of the resources.
Membrane processes, such as pervaporation and membrane contactors, are finding
use in beer industry due to the advantages associated with them [2]. Pervaporation is
used for the extraction of beer flavors so that they can be added to nonalcoholic
drinks and can be sold as beer with no alcoholic content for profit. On the other hand,
membrane contactors are used for the removal of carbon dioxide and oxygen for
better life expectancy of the product [1, 2]. Membrane contactors are also used for
the deoxygenation of water used for the high-gravity brewed beer dilution.
Grapes are crushed, pressed, and centrifuged to make grape must from which
wine is produced. The alcohol content plays an important role in the quality of the
wine, and alcohol production directly depends upon the sugar content present in the
grape must. For example, grapes with high sugar content will produce high alcohol
quantities during the fermentation process. This increased alcohol content will mask
the taste of other flavors present in the wine. Therefore, it is important to regulate the
sugar content, and this can be done by using reverse osmosis membrane separation
process. Furthermore, in case of high sugar content, both ultrafiltration and
microfiltration membrane separation processes can be used together. Additionally,
Membrane Technology in Bioprocess Engineering
17