Description
Kombucha is a mildly acidic, effervescent beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).
Technical
During fermentation, yeast hydrolyzes sucrose into glucose and fructose, which are then metabolized to ethanol and CO₂. Acetic acid bacteria oxidize the ethanol to acetic acid, while also producing gluconic acid and various polyphenols, resulting in a complex acidic matrix that stabilizes the beverage.
Science
Primary Reaction
Sucrose → glucose + fructose (yeast) → ethanol + CO₂; ethanol + O₂ (Acetobacter) → acetic acid + CO₂; gluconic acid formation via glucose oxidation
Sensory Profile
Aroma ()
fruityvinegarysweeteffervescenttea-likeyeastyfloralearthycitrusyherbal