{"id":11636,"date":"2025-09-01T10:47:48","date_gmt":"2025-09-01T09:47:48","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11636"},"modified":"2025-09-01T10:47:49","modified_gmt":"2025-09-01T09:47:49","slug":"elixr-la-solution-performante-et-compacte-de-ziemann-holvrieka-pour-la-biere-sans-alcool","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=11636","title":{"rendered":"Elixr : la solution performante et compacte de Ziemann Holvrieka pour la bi\u00e8re sans alcool"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/publicpreview.jpg\" alt=\"\" class=\"wp-image-11637\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/publicpreview.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/publicpreview-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/publicpreview-768x511.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/publicpreview-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Face \u00e0 la croissance de la demande mondiale en bi\u00e8res sans alcool, Ziemann Holvrieka (sp\u00e9cialiste allemand dans les solutions pour l&#8217;industrie de la brasserie et des boissons), propose Elixr, une solution fiable et \u00e9conomique de d\u00e9salcoolisation par osmose inverse. Cette technologie permet de r\u00e9duire l\u2019alcool \u00e0 moins de 0,05 % tout en pr\u00e9servant les ar\u00f4mes et la qualit\u00e9 du produit. Le syst\u00e8me s\u2019int\u00e8gre dans une approche personnalis\u00e9e pour accompagner les brasseries, quels que soient leurs proc\u00e9d\u00e9s de production.<\/p>\n\n\n\n<p>La gamme Elixr comprend des \u00e9quipements standardis\u00e9s adapt\u00e9s aux tailles de lots les plus courantes. En plus des proc\u00e9d\u00e9s par lots, des syst\u00e8mes en continu peuvent \u00e9galement \u00eatre propos\u00e9s. Ces syst\u00e8mes assurent une r\u00e9tention efficace des ar\u00f4mes volatils gr\u00e2ce \u00e0 l\u2019utilisation de membranes hautement s\u00e9lectives. Gr\u00e2ce \u00e0 leur conception compacte, ils peuvent \u00eatre int\u00e9gr\u00e9s facilement dans les environnements de production existants, tout en occupant peu d\u2019espace. Leur design standardis\u00e9 permet \u00e9galement un traitement rapide.<\/p>\n\n\n\n<p>Ziemann Holvrieka propose ses syst\u00e8mes Elixr comme unit\u00e9s autonomes ou int\u00e9gr\u00e9s \u00e0 des solutions cl\u00e9s en main compl\u00e8tes. Outre la d\u00e9salcoolisation, l\u2019int\u00e9gration peut inclure le traitement de l\u2019eau, les stations de dosage, la carbonatation, la pasteurisation et m\u00eame le d\u00e9veloppement de recettes en collaboration avec les clients. Le r\u00e9sultat : des lignes de production continues, parfaitement adapt\u00e9es aux besoins sp\u00e9cifiques.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Face \u00e0 la croissance de la demande mondiale en bi\u00e8res sans alcool, Ziemann Holvrieka (sp\u00e9cialiste allemand dans les solutions pour l&#8217;industrie de la brasserie et des boissons), propose Elixr, une solution fiable et \u00e9conomique de d\u00e9salcoolisation par osmose inverse. Cette technologie permet de r\u00e9duire l\u2019alcool \u00e0 moins de 0,05 % tout en pr\u00e9servant les ar\u00f4mes &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11637,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11636","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11636"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11636\/revisions"}],"predecessor-version":[{"id":11638,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11636\/revisions\/11638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11637"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}