Kombucha, fermented tea

What is Kombucha? Kombucha is an ancient drink, thought to originate from Mongolia more than a thousand years ago. It is in fact tea to which was added sugar and a symbiotic culture of bacteria and yeasts (SCOBY) which leads to fermentation and results in a refreshing, slightly acidic and effervescent beverage. Kombucha often contains yeasts such as Saccharomyces, acetic bacteria and lactic bacteria acting as probiotics. It is therefore a “living” beverage and its composition will change over time especially if left at room temperature. When exposed to higher temperature, yeasts will ferment the sugar present which will lead to an increase in gas production (CO2) and a low amount of alcohol. This will cause an overflow when opening the container. Acidity, in the form of acetic acid, will also increase over time due to the presence of acetic bacteria. OENOSCIENCE can help Kombucha producers to monitor these events through regular chemical and microbiological testing. Obviously, it is important to monitor the level of alcohol present in order to be in compliance with existing legislation (lower than 0.5% v/v). However, analysis of pH, total acidity and acetic acid levels are good indicators of product stability. Simply contact us or check out our online catalog for analyses specific to Kombucha.