Development of Kombucha wine

Authors:
Sun Yongkang, LU Qinqin

Abstract:
Kombucha wine was prepared with black tea syrup and fermented by Kombucha and wine yeast. Through a single factor experiment and orthogonal experiment, the fermentation conditions of Kombucha wine were optimized. The optimum fermentation parameters were as follows: black tea syrup 16Bx, fermentation time 48 h, yeast inoculum 20%, pH 4.5, temperature 30 and time 8 d.

Keywords: black tea, ph, temperature, time



Country: China

Citation: China Brewing

Study Mailing Address:
College of Food and Drug, Anhui Science and Technology University

Date Updated: April 30, 2020