Kombucha Filtration

Read more from PDF: Eaton Kombucha Filtration Application Brief EN

How Eaton's filtration solutions optimize the production process and the preservation of Kombucha drinks.

Kombucha is a refreshing beverage with a long-standing tradition. It is made by fermenting sweetened tea (black, green, or herbal) and is valued in many cultures for its vitalizing properties.

The tea undergoes two stages of fermentation, in which the Kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast) plays the main role, transforming the sweet notes of the tea into a unique and invigorating drink.

During fermentation, its yeasts first convert the sugar into alcohol and carbon dioxide under aerobic conditions. Bacteria then metabolize the alcohol, residual sugar, and tea components under anaerobic conditions to create a drink full of numerous organic acids, enzymes, minerals, vitamins, and fruit flavors.

Its composition makes fermented Kombucha susceptible to unwanted particles and microbiological impurities, which can enter the drink through raw materials, additives, or water, among other things. They can have a negative impact on the appearance and taste, lead to offflavors and, in extreme cases, even make the drink undrinkable. For this reason, many countries already have a Kombucha Code of Conduct that regulates product standards and food safety.

Preservation and therefore shelf-life is another challenge faced by Kombucha brewers. Many commercially available Kombucha drinks are untreated, resulting in a short best-before date. Consequently, they must be transported and stored under refrigeration.

To produce a safe, long-lasting and flavor-stable Kombucha, depth filtration using various filter media in adapted gradations provides a high-quality, value-preserving, and economical solution for stabilization after fermentation