Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent
2019
Vitas, Jasmina S. (https://orcid.org/0000-0002-6761-1880) | Vukmanović, Stefan Z. (https://orcid.org/0000-0002-0373-294X) | Malbaša, Radomir V. (https://orcid.org/0000-0003-0230-4852) | Tepić-Horecki, Aleksandra N. (https://orcid.org/0000-0002-2479-0313)
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.
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