Determination of the alcohol content in kombucha
Kombucha, a tea-based fermented beverage has been enjoying increased popularity due to its refreshing taste and possible positive health effects on the human organism. The small amount of alcohol in kombucha plays a significant role in consumer well-being, enjoyment, and legal compliance. It can be accurately measured using the Alcolyzer.
The comparison of four analysis methods shows that Anton Paar Beer Measurement Systems and Packaged Beer Measurement Systems provide a fast and reliable way of alcohol determination on kombucha samples. The pressurized as well as the non-pressurized systems allow the simultaneous determination of other important parameters in the sample such as pH. In the case of the pressurized Beer system, CO2 meter can be combined with an Option O2. In that case, also carbon dioxide and oxygen can be measured – in as little as 3 minutes without sample preparation.
Thus, both systems represent a suitable alternative to headspace gas chromatography and the time-consuming distillation followed by density measurement.
An additional advantage manifests itself in the fact that – in contrast to headspace gas chromatography – kombucha samples with alcohol contents ranging from zero up to 12 % v/v of alcohol can be measured with beer measurement systems and packaged beer measurement systems using the same adjustment.
Both, beer measurement systems and packaged beer measurement systems, act environmentally friendly as no chemicals are required for performing the measurements.
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