The present invention concerns the extraction/recovery of aroma compounds from an alcoholic beverage, such as beer or wine, for the subsequent addition to a beverage lacking on these compounds, and makes use of the pervaporation technology. Despite the significant increase in the low alcohol beverages market, some of the non alcoholic drinks available in the market have a limited acceptability by the consumers due to their lack in aroma compounds. On the other hand, some dehalcoholization processes submit the product to drastic conditions that might lead to the loss of the original aroma, which is the greatest contribution for its quality.
Firstly. The pervaporation method is very selective and can be carried out at low temperatures. Secondly, it doesn't require high energy consumptions neither the use of chemical solvents. In addition, it extracts and preserves the original aroma. This feature has a commercial value since the aroma is natural, non synthetic. Finally, the pervaporation method is a physical separation process thus it is favored by the international food legislation.
This process allows the production of non-alcoholic beverages which maintain the aroma of the original, alcoholic ones.