Description
Kombucha fermentation converts sweetened tea into a mildly acidic, low‑alcohol beverage using a symbiotic culture of bacteria and yeast.
Technical
During fermentation, yeast metabolizes glucose and fructose to produce ethanol, which acetic acid bacteria then oxidize to acetic acid and other organic acids. The resulting pH drop to 3.0–3.5 imparts a characteristic tang, while residual sugars and fermentation by‑products contribute to the beverage’s aroma and flavor profile.
Science
Primary Reaction
Fermentation of sugars to ethanol by yeast, followed by oxidation of ethanol to acetic acid and other organic acids by bacteria
Sensory Profile
Aroma ()
fruityvinegarysweetcitrusyeastyfloralearthyfermentedtartherbal