Description
Kombucha fermentation converts sweetened tea into a low‑alcohol, acidic beverage via a symbiotic culture of bacteria and yeast.
Technical
Sucrose is hydrolyzed to glucose and fructose, which yeasts ferment to ethanol and CO₂. Acetic acid bacteria oxidize ethanol to acetic acid, while also producing gluconic, glucuronic, and lactic acids, lowering the pH to 3.5–4.0 and inhibiting spoilage organisms.
Science
Primary Reaction
Fermentation of sucrose to ethanol and organic acids via yeast and bacterial metabolism
Sensory Profile
Aroma ()
fruityvinegarysweetbubblyearthyyeastyfloralfermentedtartcitrusy