I need to lyophilize traditionally prepared fermented alcoholic beverage in order to determine the differences between microbial profile and sensory properties viz. taste, aroma etc.
Any suggestions?
Traditionally fermented juices can be lyophilized using lyophilizers following manufacturers instructions after freezing
During lyophilization process alcohol will lyophilize first and we can do all microbial profiling and other compounds conversion analysis which are responsible for sensory properties. We can do taste, aroma profiling for lyophilize product.
Ok I agree you can lyophilized fermented alcoholic beverage to determine the differences between microbial profile and sensory properties
Dear Bhuwan Bhaskar
Important to check phase diagram of this type of solution (Water:Ethanol) in the literature.
This diagram should show for you the required temperature and pressure in the sublimation curve of this mixture. This would optimize your lyophilization process.
Attached chapter on lyophilization.
I didn't find any article with parameters that could help you in that process.
Best regards,
Rectifying the above answer.
I found an article reporting the temperature of -53°C / 0.220 mbar for 1 day. As a first step lyophilization process. However, the mixture (Water: tertiary butyl alcohol).
Attached paper.
since its very hard to freeze the alcohol containing solutions (depends on the amount of alcohol), you can add water to it to have the alcohol diluted, freeze it then lyophilize it. Just please make sure adding water wouldn't cause any change in chemical change!
Dear Dr. BB, please let us know the purpose behind lyophilization so that suitable strategies can be discussed.
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