Abstract
Pervaporation processes employing organophilic membranes can be utilized for the reduction of the alcohol content of alcoholic beverages like beer and wine. Polydimethylsiloxane membranes were found to exhibit sufficient selectivities, especially when filled with hydrophobic zeolites. Two-step condensation of the permeate allows for the recovery of an aroma fraction which can be reintroduced into the product.
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