Description
Kombucha is a fermented tea beverage produced by a symbiotic culture of bacteria and yeast that converts sugars into organic acids, ethanol, and CO₂.
Technical
During fermentation, sucrose is hydrolyzed to glucose and fructose by yeast, which are then oxidized by acetic acid bacteria to gluconic acid and ethanol. The ethanol is further oxidized to acetic acid, while lactic and glucuronic acids accumulate, lowering the pH and creating a complex flavor profile. CO₂ produced gives effervescence and contributes to the beverage’s acidity.
Science
Primary Reaction
C12H22O11 + H2O → C6H12O6 + C6H12O6 → (Acetobacter) → gluconic acid + ethanol → acetic acid
Sensory Profile
Aroma ()
fruityvinegarysweetbubblyearthy
Origin & History
Civilization
Han Chinese
Era