“…Initially, pervaporation was intended for the selective separation of azeotropic mixtures. Currently, its application extends to various areas of industry, standing out in the extraction of aromas (alcohols, esters, organic compounds) from agro-food systems (wastes, by-products, fruit juices, food processed products), ethanol removal from alcoholic drinks towards the production of non-alcoholic beverages [ 11 ], development of chemical (water removal: esterification, acetalization, ketalization, etherification) and bio-chemical reactions (alcohol production) [ 12 , 13 , 14 , 15 , 16 , 17 , 18 ], dehydration of organics (methanol, ethanol, isopropanol, butanol) [ 19 , 20 , 21 , 22 ] and waste water treatment [ 23 ]. Pervaporation can be coupled to fermentation creating a hybrid pervaporation-fermentation process, which is used to recovery the bioproduct, such as acetone-butanol-ethanol (ABE) [ 24 ], butanol [ 25 ], and ethanol [ 26 ], in order to eliminate inhibition products, further improvement on product productivity and enhancement of the substrate conversion rate [ 27 ].…”