Membrane separation processes used for beer dealcoholization have as main advantage the operation at mild temperatures when compared to traditional thermal technologies. Such alternatives to thermal treatment preserve the organoleptic quality of the foods that are being processed. This work assesses the use of forward osmosis to dealcoholize a commercial beer containing 5 vol% of alcohol. In this process, water and ethanol are removed from the beer simultaneously, and diafiltration is used to rehydrate the beer, reducing its alcohol content. We assess this study by characterizing the chemical profile of the beer before and after the FO diafiltration process. It was possible to obtain a low alcohol beer containing 0.5 vol%, but physical-chemical properties were impaired. The turbidity and salinity increased by 44% and 70%, respectively, while color decreased 7%. We also noticed the loss of flavor compounds. Results indicate that forward osmosis can be an alternative to reduce the ethanol content of aqueous solutions such as beverages and fermentation broths.

与传统的热技术相比，用于啤酒脱醇的膜分离工艺在温和的温度下具有主要优势。热处理的此类替代方法可保持所加工食品的感官品质。这项工作评估了使用正向渗透技术对含有5％（体积）酒精的商业啤酒进行脱醇的方法。在此过程中，同时从啤酒中除去水和乙醇，并使用渗滤使啤酒重新水化，从而降低了酒精含量。我们通过表征FO渗滤过程前后啤酒的化学特征来评估这项研究。可以得到含量为0.5体积％的低醇啤酒，但是其物理化学性质受到损害。浊度和盐度分别增加了44％和70％，而颜色减少7％。我们还注意到风味化合物的损失。结果表明，正渗透可以作为降低水溶液（如饮料和发酵液）中乙醇含量的替代方法。