Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags
Briana Abigail R. Czarnecki | Kortnie M. Chamberlain | Ian M. Loscher | Emily R. Swartz | Lieke M. Black | Emma C. Oberholtzer | Jordan C. Scalia | Bret A. Watson | Lauren E. Shearer | John N. Richardson | Jeb S. Kegerreis
As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to that brewed in an air-permeable silicone bag. Identical kombucha ferments with various sugar food sources were prepared and placed in each vessel, and variables such as titratable acidity, pH, alcohol by volume, gluconic acid concentration, acetic acid concentration, and sugar content were studied as a function of time. The results indicated that, regardless of the food source, kombucha brewed in an air-permeable bag exhibited more efficient acid production, lower ethanol concentration, and greater sugar utilization relative to equivalent kombucha brewed in a jar.
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