Description
Kombucha SCOBY cultivation is a biofermentation process where a symbiotic culture of bacteria and yeast forms a cellulose pellicle on sweetened tea at 25–30 °C over 7–21 days.
Technical
During fermentation, yeast hydrolyzes sucrose into glucose and fructose, then metabolizes these sugars to produce ethanol and CO₂. Acetic acid bacteria oxidize the ethanol to acetic acid, lowering the pH to 3.0–3.5 and encouraging cellulose production by the bacterial component of the SCOBY. The resulting acidic environment preserves the beverage while imparting a characteristic tangy flavor.
Science
Primary Reaction
Fermentation of sucrose to ethanol and organic acids by yeast and acetic acid bacteria
Sensory Profile
Aroma ()
sweetacidicyeastyfermentedslightly vinegaryfruityearthyfloralmustymalty