KOMBUCHA

A CULTURED CREATION

Kombucha is a big star in the fermentation revolution in recent years, though it originated in China circa 200 BC. It is a fermented tea drink and as a non-alcoholic functional beverage it’s firmly rooted in the ‘good for you’ wellness space. In fact, tea is the original plant-based beverage, it contains antioxidants and polyphenols, and fermentation is the oldest form of food processing and preservation.

Kombucha is made by adding a symbiotic culture of bacteria and yeast (known as SCOBY) to a solution of tea and sugar. It’s a natural process through which these microorganisms convert carbohydrates (starch and sugar) into alcohol and acids. They give fermented food and drink their distinct sour and tangy zest.

Making a craft kombucha with just the right acidic bite with process consistency and product quality can be a challenge.

In kombucha production,

the acetobacter-dominant culture, the primary acetic acid bacteria being Gluconacetobacter xylinus, contains a selection of yeasts which may include among others Saccharomyces cerevisiae, (brewer’s yeast) Schizosacchararomyces pombe (an ancient yeast that’s also used in traditional African brewing), and/or Brettanomyces bruxellensis (a spoiler when it comes to wine but a key part of the flavour of some sour beer styles, such as Belgian lambics). After 10 to 30 days’ fermentation a fruity-tart, sweet-sour, and slightly effervescent drink is produced.

Temperature and pH control are key factors. The longer the fermentation, the more tart the kombucha, with acidity levels varying between pH 2.5 to 3.5. The distinctive sour and vinegar-like taste profile of kombuchas derives from the acetobacter species; however, a greater lactic acid fermentation will give a milder, less acidic kombucha.

Kombucha's

fermented nature makes it an easy transition into the alcoholic drinks category. For hard kombucha production raising the alcohol content is achieved by adding more yeast, and often more sugar, to the traditional kombucha production process.

Cane sugar is the most common type of sugar used for kombucha brewing; however, additional, or alternative sugar sources can include cereals such as barley, wheat, or rye. Here enzyme technology can help produce the optimum sugar profiles required for full- or part-fermented kombuchas.

Making a craft kombucha with just the right acidic bite with process consistency and product quality can be a challenge.

AEB Next for kombucha production

• Fermentation expertise in alcohol, lactic and acetic
• Biotechnologies for process consistency and product quality
• Multisensory product development
• Sustainable and safe solutions

Our AEB Next beverage and application teams can help you build unique flavour profiles and enhance the texture and mouthfeel of your kombucha.

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KOMBUCHA

A CULTURED CREATION

AEB Next for kombucha production

Our AEB Next beverage and application teams can help you build unique flavour profiles and enhance the texture and mouthfeel of your kombucha.

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