Fecha de publicación: 13/09/2022 Fuente: WIPO Wine The invention discloses a preparation method of low-alcohol or non-alcohol beer, which comprises the following steps: conveying raw material beer to a first pervaporation membrane assembly, and separating at 10-20 DEG C to obtain aroma enrichment liquid on a permeation side and non-aroma wine on a retentate side; conveying the aroma-free wine to a second pervaporation membrane assembly, and separating at 46-65 DEG C to obtain an alcohol-enriched liquid on a permeation side and a dealcoholized wine on a retentate side; and mixing the aroma enrichment liquid and the dealcoholized wine, and adding or not adding the raw material beer according to the alcoholic strength of the target product to obtain the finished product. According to the low-alcohol or alcohol-free beer prepared by the method, the aroma content of the beer is improved while the content standard of the low-alcohol or alcohol-free beer is controlled. No additive is added in the whole process, the fragrance of the raw material beer is reserved to the maximum extent, and the drinking requirement of consumers is met. According to the method disclosed by the invention, besides a target product, the obtained alcohol enrichment liquid can also be used for preparing strong wine, so that the maximum resource utilization of the raw beer is realized.