Aroma Recovery

Aroma Add-Back

Impactful aroma
recovery with adsorption

Our Technology

What‘s the key to making a quality non-alcoholic beer, wine or spirit? The aroma! This means preventing damage to it from heat and oxygen, and keeping as much of it as possible in the product.

Typically, alcohol is removed from the product with vacuum distillation. This low-temperature process prevents heat damage to the base. However, a lot of the aroma is taken with the alcohol from the product, leaving you with a bland alcohol-free base and an aromatic distillate. That‘s often where the story ends. In fact, most wine processers sell their distillate as brandy, it‘s that full of aroma!

Here‘s where we differ. Our aroma-recovery technology, patent-claimed since 2015, separates the aroma from the alcohol by adsorption. The aroma compounds bind to a special filter material while the ethanol passes through, then are later washed down. The know-how we‘ve developed in this area makes our technology one-of-a-kind, achieving a recovery well beyond existing processes and other so-called “aroma recovery” systems.

The aroma can now be added back to the dealcoholised base without the alcohol, resulting in a product with a new standard of aroma quality.

This is how you stay true-2-aroma and make truly authentic and enjoyable dealcoholised beverages.


Phase 1:
Adsorption / Capture

The aroma-containing feed, e.g. the distillate from dealcoholisation, is fed into the column. The aroma is adsorbed from it onto the solid phase. The liquid leaves the column deodorised.

Phase 2:
Desorption / Recovery

Once the filter is saturated, a suitable desorption agent is used to wash the aroma down from the solid phase. A concentrated aroma phase results, which can then be added back to the alcohol-free product.

The first real aroma recovery

  • Retain your product‘s hard-won quality aroma profile during dealcoholisation.
  • Achieve aroma intensity naturally while adhering to legal requirements.
  • Explore a new dimension in product development and optimisation.
  • Retain existing production facilities and processing schedules through inclusion of a flexible and adaptable process with a small foot-print.
  • Recover aroma from both liquid and gaseous phases in the exploitation of diverse feeds.
  • Oxygen-free processing.
  • Realise a broad range of final alcohol concentrations. Alcohol reduction to e.g. 4 %, Dealcoholisation to < 0,5 % ABV and < 0,05 % ABV.

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