Revolutionizing No-Lo Alcoholic Beverages through Aroma Recovery
BEVERAGES
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The demand for high-quality, low- or no-alcohol beverages has surged in recent years, driven by health-conscious consumers, cultural preferences, and regulatory pressures. However, traditional dealcoholization methods often strip away essential aroma compounds, leaving beverages with a flat or artificial taste. Flavologic GmbH, now part of the Prodalim Group, has pioneered an innovative solution with its patent application (WO2025074341A1) on Methods and Systems for the Recovery of Polar and Non-Polar Aroma Compounds from Dealcoholized Beverages.
This technology enables the production of authentic-tasting non-alcoholic beverages by selectively recovering and preserving the original aroma compounds from alcoholic drinks. The result? A dealcoholized product that retains the full sensory experience of its alcoholic counterpart—without compromising on flavor.
The Challenge of Dealcoholization
Alcoholic beverages like wine, beer, and spirits contain hundreds of volatile organic compounds (VOCs) that contribute to their unique aroma and taste. Traditional dealcoholization methods, such as vacuum distillation or reverse osmosis, often remove these delicate compounds along with ethanol, leading to a loss of flavor complexity.
Additionally, some dealcoholized products rely on added flavorings or extracts to compensate for lost aromas, which can result in an artificial taste. Flavologic’s invention addresses these challenges by capturing and reintegrating the original aroma compounds, ensuring a true-to-original drinking experience.
Key Innovations of Flavologic’s Patent
1. Selective Aroma Recovery
The patent describes a two-step adsorption-desorption process that isolates and concentrates aroma compounds from alcoholic beverages before dealcoholization:
Pre-concentration step: The alcoholic beverage (or an ethanol-rich fraction) is diluted and passed through an adsorbent column that binds aroma compounds.
Concentration step: The adsorbed aromas are then desorbed using a solvent (e.g., ethanol or water) to create a highly concentrated aroma extract.
This method ensures that 70-100% of the original aroma compounds are preserved, including both polar and non-polar VOCs, which are crucial for flavor balance.
2. Methanol Reduction
Methanol, a harmful byproduct of fermentation, is significantly reduced (up to 10,000 times lower than in the original beverage) while preserving desirable aroma compounds. This makes the final product safer and cleaner without sacrificing taste.
3. Controlled Aroma Ratios
The patent specifies key VOC ratios (e.g., ethyl acetate to hexanoic acid, phenylethyl alcohol, and other acids) to ensure the dealcoholized beverage maintains the same flavor signature as the original. For example:
Ethyl acetate (EtAc) to median VOC(20) ratio: 1:0.2 to 1:300
EtAc to hexanoic acid ratio: 1:0.02 to 1:250
EtAc to phenylethyl alcohol ratio: 1:0.01 to 1:245
These ratios prevent off-flavors (e.g., excessive solvent-like notes from ethyl acetate) and maintain a harmonious flavor profile.
4. No Artificial Additives
Unlike many dealcoholized products that rely on added flavorings, Flavologic’s technology ensures that all aroma compounds are naturally derived from the original beverage, meeting clean-label consumer demands.
Applications Across Beverage Categories
The technology is versatile, applicable to a wide range of alcoholic beverages, including:
Wine (red, white, rosé, sparkling)
Beer & cider
Spirits (gin, whiskey, rum, tequila, etc.)
Fermented beverages (sake, mead, etc.)
Case Studies
Non-Alcoholic Gin: The recovered aroma compounds retained the botanical complexity of the original gin, with no added flavors.
Dealcoholized Wine: The process preserved fruity, floral, and acidic notes, matching the sensory profile of the original wine.
Alcohol-Free Beer: The hoppy and malty aromas were successfully reintegrated, avoiding the "watery" taste common in non-alcoholic beers.
Commercialization Under Prodalim Group
Following its acquisition by Prodalim Group, Flavologic’s technology is being scaled through Solos Dealcoholization Service Centers worldwide. These centers enable beverage producers to seamlessly integrate dealcoholization into their production without compromising quality.
Conclusion
Flavologic’s patented aroma recovery system represents a shift in dealcoholization. By preserving the soul of the original beverage, it allows producers to meet growing demand for non-alcoholic options that don’t compromise on taste.
As the industry moves toward healthier, high-quality alternatives, this technology sets a new gold standard—proving that great flavor doesn’t require alcohol.
Let’s toast to the future of beverages—where every sip is full of flavor, with or without alcohol.
