Kombucha

The symbiotic culture of acetic bacteria and yeasts immersed in the sweetened tea infusion triggers an alcoholic fermentation that can bring about variable alcohol concentrations from traces by approximately one percentage point. Normally the majority of kombucha on the market have an alcohol content that is below 0.5%.&nbsp; The measurement of this parameter is very important for legal purposes as a concentration above 1.2% requires registration of the beverage produced as "alcoholic".&nbsp;There are also products called “hard kombucha”, with a higher alcohol concentration.

Determination of Alcohol by Volume (ABV) in Kombucha

CDR KombuchaLab the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time.

Test type: End Point. Time testing: [uni]. Analysis sessions with multiple samples are possible for up to a maximum of 16 tests for CDR KombuchaLab and 3 tests for CDR KombuchaLab Junior.<h3>Sample treatment</h3>For precise and repeatable analysis, degas the sample using the ultrasonic bath (code 222062). If necessary, the sample should be centrifuged (code 222061) or filtered (code 300210). The analysis requests a rapid and simple dilution of the sample.

Method

Ethanol, in the presence of NAD+ , is oxidized by enzymatic route to acetaldehyde with the consequent production of NADH. The increase in absorbance, measured at 366 nm at the end-point, is directly proportional to the concentration of ethanol in the sample. The result is expressed in %v/v.

Test Principle

Principle of Alcohol by Volume analysis in Kombucha

Principle of Alcohol Content analysis in Kombucha

The calibration curve of the CDR KombuchaLab &nbsp;instrument, obtained by comparing the CDR method with the distillation method for determination of the alcohol content, confirmed an excellent linearity of the system over the entire measurement range.

Calibration curve

Calibration curve of the CDR KombuchaLab instrument, obtained by comparing the CDR method with the distillation method for determining the alcohol content. R² = 0.9959

Reagent test Kits

Measuring range

CDR KombuchaLab: the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time. Top version

CDR KombuchaLab

CDR KombuchaLab: the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time. Junior version

CDR KombuchaLab Jr

The Analyzers for process and quality control in kombucha brewing

Alcohol content

Alcohol by Volume

Oils and fats

Frying oils and fried snacks

Fish Oil

Olive oil

Palm oil

Bakery products and spreads

Nuts

Milk and dairy products

Egg products

Tomato derivatives

Vinegar

Food

Wine

Beer

Cider

Coffee Fermentation

Green coffee, roasted coffee and beverage

Water for coffee preparation

Analyses of Soft Drinks with CDR DrinkLab

Soft Drinks

Analyses of Fruit Juices with CDR DrinkLab

Fruit Juices

Tea Analysis from Leaves to Drink with CDR DrinkLab

Analyses of Plant-based Beverages with CDR DrinkLab

Plant-based Beverages 

Kefir

Analyses of Drinking Water with CDR DrinkLab