Analytical Tools for the Future of Fermented Beverages

As the fermentation landscape rapidly evolves, the boundaries between traditional and innovative beverage production are being redefined. A clear example of this shift is KombWine – a novel, low-alcohol drink created from a blend of fermented grape must, tea, herbs, and kombucha cultures. Developed by winemaker Andrea Moser in collaboration with Legend Kombucha, KombWine is produced without dealcoholization, yet maintains an alcohol content below 1.5%. This makes it a true pioneer in the growing NoLo (No- and Low-Alcohol) movement.

Yet with innovation comes complexity. The development of hybrid fermentations like KombWine demands a new analytical approach – one that can adapt to the dynamic nature of both the microbiological and chemical processes involved. This is where CDR WineLab® plays a critical role.

Originally designed for wine analysis, CDR WineLab® has evolved into a versatile tool that supports the needs of new-generation fermented beverages. The system allows winemakers and producers to monitor key quality parameters with speed, accuracy, and flexibility, even in matrices outside traditional wine categories.

In the case of KombWine and similar products, CDR WineLab® enables targeted analysis of:

• Lactic acid – to track bacterial fermentation activity typical of kombucha.
• Acetic acid – essential for assessing microbial balance and vinegar-like notes.
• Malic acid – to monitor malolactic shifts and grape must composition.
• Alcohol content – critical for compliance with low-alcohol classifications.
• Fermentable sugars – indicating sweetness and fermentation stage.
• Total SO₂ – to evaluate antioxidant protection and stability.
• pH and total acidity – both key to microbial safety, freshness, and flavor balance.

These parameters are vital for maintaining product consistency, ensuring shelf-life, and understanding fermentation dynamics in complex hybrid systems.

While CDR WineLab® is well-suited to handle many of the analytical needs of KombWine, CDR KombuchaLab offers an alternative specifically tailored for the kombucha production process.

CDR KombuchaLab is designed to simplify the analysis of kombucha and similar fermentations by delivering real-time results with minimal sample preparation. Its key features include:

• Monitoring of fermentation through lactic and acetic acids.
• Control of alcohol content, sugars, and pH, with fast and easy procedures.
• Intuitive user interface and compact hardware suitable for use directly in production environments.

More information is available at CDR KombuchaLab.

The success of KombWine signals a broader trend in the beverage sector: a move toward creative fermentations that are health-oriented, microbiologically vibrant, and sensorially complex. To support this transformation, analytical tools must evolve as well.

CDR WineLab® and CDR KombuchaLab combine technical precision with operational simplicity. They allow producers to step beyond traditional categories without sacrificing control or quality, paving the way for experimentation and innovation in the world of fermented beverages.

As the boundaries of fermentation continue to expand, the ability to precisely monitor and manage these evolving processes becomes increasingly important. The emergence of hybrid beverages like KombWine underscores the need for analytical tools that are not only reliable, but also flexible enough to adapt to new formulations and microbiological dynamics.

CDR WineLab® and CDR KombuchaLab are valuable instruments that support producers in maintaining quality, safety, and regulatory compliance, even when stepping beyond traditional beverage categories. By integrating these systems into their workflow, manufacturers can adopt evidence-based strategies that foster innovation and ensure consistency in the rapidly evolving landscape of fermented drinks.