ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 66
FLAVOR EXTRACTION
TMCI Padovan SONUS
Ultrasonic disruptor that allows brewers to increase the release of aroma compounds of high value products used in the brewing
process. This innovative technology is new to the brewing industry but has been used for years by the wine and fragrance
industries to increase yields of subtle compounds.
EXTRACTION CYCLE:
1. Substance to be extracted is milled to fine powder.
y Ex: hops, spices
2. Powder is mixed with liquid to slurry.
y Mixed under gas with deaerated water to inhibit oxidation.
3. Slurry is recirculated through Sonus to accelerate release of aromatics.
y Increases yields of hop acids and oils as well as flavor components of other products that would normally be bound
and unavailable.
4. Slurry can be further processed by filtration.
y Result is solids that would not be used and flavor permeate that could be added to products.
y Recommended platform: TMCI Padovan Dynamos Rotary Cross-Flow Filter System.
BENEFITS:
y
y
y
y
y
y
Sizes:
Increases aroma and flavor components in minutes.
Less fouling phenomena on polymer crossflow membranes.
Low operating cost.
Low environmental impact.
Just a physical treatment.
100 % chemical free.
15 L pilot system to 3 hL systems
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