Description
Secondary bottling fermentation of kombucha produces natural carbonation and final flavor profile.
Technical
During bottling, residual yeast metabolizes added sugars, generating CO₂ and trace ethanol while acetic and gluconic acids maintain acidity. The process also promotes the formation of volatile esters and phenolic compounds that contribute to the beverage’s aroma and taste.
Science
Primary Reaction
Yeast fermentation of residual sugars producing CO₂ and ethanol
Sensory Profile
Aroma ()
fruityvinegarysweeteffervescentacidicyeastyfloralherbaltartfermented