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What might affect the production and composition of kombucha? - Coggle…
What might affect the production and composition of kombucha?
Maintaining pH
Kombucha typically becomes more acidic as fermentation progresses. The desired pH range is generally between 2.5 and 4.2.
Types of tea: The type and quality of tea used in kombucha production can significantly impact its flavor and composition.
Green
Chamomile
Black
Peppermint
Temperature
Kombucha ferments well at temperatures from 20C to 30C.
Higher temperature can accelerate fermentation but also may increase the risk of undesirable bacteria growth.
Lower temperatures can slow down bacteria growth or make it difficult for SCOBY to remain active.
Amount of time
the recommended time for fermentation is between
7 to 30 days
type of sweetener
different types of sugar
brown sugar
white sugar
The quantity of sugar affects the sweetness of the final product.
honey
stevia
maple syrup
molasses
Quality: The quality of tea can change the kombucha
Tea should be free from oils or additives that might negatively affect fermentation.