Hi, I am a Kombucha brewer that provides 4 different flavoured Kombucha products for Food stores throughout South Africa. I have no background in actual food science so my knowledge regarding live organisms and interactions with each other is limited to the internet.
Firstly- Primary fermentations:
My boss (who has a masters degree in Microbiology), told me we need to do an anaerobic fermentation but after my own research I wonder if this is not ideal- especially for alcohol production.
I have a lot of other questions, so I would appreciate some help
Firstly- Primary fermentations:
- I use both Rooibos tea and Ceylon tea as base flavours for my primary ferment. The Ceylon tea usually takes about 10 days to achieve an alcohol of 0.5%. But these batches's TA (titrable acidity) is 1 g/L (very littlle). So I was wondering if anyone can help me to find a way to slow down alcohol production and fasten Total Acidity production.
- I know that Ceylon (black) tea has much more caffeine than Rooibos so I also want to know if this may be a reason why the Ceylon often has a problem with alcohol?
My boss (who has a masters degree in Microbiology), told me we need to do an anaerobic fermentation but after my own research I wonder if this is not ideal- especially for alcohol production.
I have a lot of other questions, so I would appreciate some help