PRODUCTION OF KOMBUCHA FROM OENOLOGICAL BY-PRODUCTS
Supporting Agencies
- agroalnext
- fundacion seneca
- csic
- nextgenerationEU
Abstract
Most of the wine industries face the challenge of finding solutions that allow them to advance in the management of the circular economy during the wine production process. The goal of wineries is to reduce, reuse or recycle the waste produced during the winemaking process.
The research carried out in the present work focuses on the development of a kombucha-type fermented beverage, by a symbiotic colony of bacteria and yeast (SCOBY), from wine by-products, with the purpose of developing a healthy and sustainable beverage. To carry out this task, physico-chemical measurements, including pH, Brix, acidity, sugar concentration, ethanol and acetic acid. The experimental design contemplated the evaluation of the following types of samples: a control sample (without matrix), a grape bagasse Kombucha-type beverage, and commercial kombucha beverages available on the market.
During the statistical analysis of the results, significant similarities were found between our experimental beverage and the commercial beverages, demonstrating the physicochemical quality of the fermented beverage developed within the framework of this research.
It is important to mention that, in the analysis of commercial kombuchas, a higher ethanol content was identified than that detected in the bagasse beverages developed in this study. This suggests that bagasse beverages could be more beneficial compared to commercial beverages due to their lower ethanol content and optimized nutritional profile.
The results of the present study indicate that the experimental kombucha-type beverage developed from grape bagasse meets the physicochemical quality standards. This research reinforces the feasibility of incorporating wine by-products in the production of beverages, offering a sustainable and healthy alternative.
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