Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent

Abstract

The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30°C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30°C (the sixth day) and at 20°C (the sixth and the ninth day) do not belong to the group of non-alcoholic beverages. Certain process parameters were established in order to produce suitable kombucha product. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III-46009]

Keywords

• kombucha
• ethanol
• flotation
• must
• effluent