A method of making an aroma beverage comprising the steps of: a) applying a fermented beverage (1) to a first filtration step comprising nanofiltration (A) or ultrafiltration to form a retentate fraction (2) and an alcohol and volatile flavor component To obtain a permeate fraction (3); b) applying a permeant fraction comprising an alcohol and a volatile flavor component to a second filtration step comprising reverse osmosis to obtain a base liquid comprising at least 2% ABV; c) combining the base liquid from b) with an exogenous aroma to obtain an aroma beverage. 2. The method of claim 1, wherein the fermented beverage is a beer or a cider.
展开▼
