Acta Periodica Technologica (Jan 2019)

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

  • Vitas Jasmina S.,
  • Vukmanović Stefan Z.,
  • Malbaša Radomir V.,
  • Tepić-Horecki Aleksandra N.

DOI
https://doi.org/10.2298/APT1950331V
Journal volume & issue
Vol. 2019, no. 50
pp. 311 – 315

Abstract

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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]

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