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

Јасмина Витас | Zendy; Stefan Vukmanović | Zendy; Radomir Malbaša | Zendy; Aleksandra Tepić | Zendy

Open Access

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

Author(s) -

Јасмина Витас,

Stefan Vukmanović,

Radomir Malbaša,

Aleksandra Tepić

Publication year - 2019

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1950331v

Subject(s) - winery , chemistry , fermentation , food science , ethanol content , wine , ethanol fermentation , effluent , ethanol , white wine , pulp and paper industry , waste management , biochemistry , engineering

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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