Multi-Stage Fermented Malt Beverage Separation with Water Addition
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Solution Overview
Problem
Current methods for producing non-alcohol cereal beverages (NACBs) from fermented malt beverages (FMBs) fail to replicate the flavor, aroma, and body characteristics of their alcoholic counterparts, and often require specialized equipment or licensure, such as distillation, which is not feasible for all breweries.
Innovation Solution
A multi-stage separation process that maintains the alcohol by volume (ABV) of the output FMB equal to the input FMB by adding water, using a system with two separator stages and a control unit to manage the separation, allowing breweries to produce high-quality NACBs without needing distillation licensure or expertise.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If distillation is used to produce non-alcohol beverages, then the separation efficiency is improved, but the device complexity and licensure requirements increase
Solution Approach 1:
The distillation process is divided into multiple sequential separator stages (first separator stage, second separator stage) that progressively remove alcohol from the fermented malt beverage. Each stage performs a portion of the separation task, achieving high separation efficiency without requiring a single complex distillation system with special licensure
Solution Approach 2:
Water is introduced as an intermediary substance during the separation process to maintain consistent alcohol by volume in the output FMB and facilitate the separation of NACB. This intermediary approach enables effective separation without requiring complex distillation equipment
2Ease of manufacture
If halted fermentation or genetically modified yeast is used to produce non-alcohol beverages, then the production process is simplified, but the product quality deteriorates
Solution Approach 1:
The complete fermentation process is allowed to proceed to completion to fully develop the flavor, aroma, and body characteristics of the beer. Only after fermentation is complete does the separation process begin, ensuring that the full sensory profile is present before alcohol removal, thus maintaining high product quality
Solution Approach 2:
The separation process is segmented into multiple stages that progressively remove alcohol while preserving flavor compounds. This multi-stage approach maintains production simplicity while achieving high product quality comparable to traditional methods
3Device complexity
If reverse osmosis is used to produce non-alcohol beverages, then the equipment requirements are reduced, but the flavor and aroma characteristics are lost
Solution Approach 1:
The separation is divided into multiple stages with progressive alcohol removal. This segmentation allows flavor and aroma compounds to be preserved while achieving effective alcohol separation, overcoming the limitations of single-stage reverse osmosis
Solution Approach 2:
The process operates at parameters that preserve volatile flavor and aroma compounds while effectively separating alcohol. By controlling separation conditions across multiple stages rather than using high-pressure single-stage reverse osmosis, the method maintains sensory characteristics
4Manufacturing precision
If multiple stages of separation are used to maintain ABV, then the product quality is improved, but the process complexity increases
Solution Approach 1:
A control unit continuously monitors the alcohol by volume in the output FMB and automatically adjusts water addition in real-time to maintain the target ABV. This feedback control simplifies the overall process by eliminating the need for complex manual coordination between multiple separator stages
Solution Approach 2:
The control system automatically manages water addition and separation parameters without requiring complex external intervention. The system self-regulates to maintain ABV consistency, reducing process complexity while achieving high manufacturing precision
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in NACBs with flavor and aroma comparable to the original FMBs, maintaining the same ABV and volume, thus meeting consumer standards without the need for special equipment or licensure, enabling breweries to produce clear, full-flavored non-alcoholic versions of their beers.
Implementation Method 1
separating an input fermented malt beverage (FMB) into an output FMB and NACB, wherein the separating includes multiple stages
Data Source
AI summary
A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.