Description
Kombucha is a fermented tea beverage produced by a SCOBY that converts sucrose into a complex mixture of organic acids, ethanol, and CO₂.
Technical
During fermentation, the symbiotic culture of bacteria and yeast (SCOBY) metabolizes sucrose into ethanol and a suite of organic acids—gluconic, glucuronic, acetic, and lactic acids—while releasing CO₂. The resulting acidic environment (pH 3.5–4.5) suppresses pathogens and supports the growth of the SCOBY, creating a stable, flavorful beverage.
Science
Primary Reaction
Fermentation of sucrose by SCOBY producing ethanol, organic acids, and CO₂
Sensory Profile
Aroma ()
fruityvinegarysweetbubblytea-likeearthyyeastyfloralcitrusyherbal