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Kombucha: Processing and Flavor Profile by kalom56273 is a document available to read on EtoBox.
Kombucha is a fermented tea beverage that has grown significantly in popularity in recent years. It is made by adding a SCOBY (symbiotic colony of bacteria and yeast) starter culture to sweetened black or green tea, which ferments for one to two weeks. During fermentation, the SCOBY forms a cellulose mat and the tea becomes mildly carbonated and takes on a fruity, vinegary flavor. Kombucha production involves steeping tea in boiling water, cooling and adding sugar, then inoculating with SCOBY and fermenting
- Author
- kalom56273
- Language
- EN