Description
Kombucha is produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY) under controlled temperature and time.
Technical
During fermentation, yeasts convert sucrose into ethanol and CO₂, while acetic‑acid bacteria oxidize ethanol to acetic, gluconic, and glucuronic acids. The resulting acids lower the pH and create the characteristic sour flavor, while various esters and aldehydes contribute to the complex aroma profile.
Science
Primary Reaction
saccharide fermentation to ethanol and organic acids
Sensory Profile
Aroma ()
fruityyeastyvinegarysweetfloralearthyfermented
Origin & History
Civilization
Tang dynasty China