The key advantages lies in the fact that ceramic membrane filtration is a low-temperature physical process that requires no heating. Pasteurization eliminates microorganisms through heat, but this process simultaneously degrades certain heat-sensitive flavor compounds and nutrients. In contrast, ceramic membranes utilize their precise pore size distribution to physically intercept and remove yeast, microorganisms, and turbidity-causing particles (including bacteria). By avoiding the heat process, this process significantly preserves the nutritional components of beer, retains its fresh taste and flavour, and maintains the characteristic flavor profile of freshly brewed beer.
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