Utilization of Balinese Grapes (Vitis vinifera L.) to Produce Kombucha from Different Teas: Chemical and Sensory Characterisation

¹ Department of Chemistry, Ganesha University of Education, 8116, Bali, Indonesia
² Department of Biology, Fisheries, and Marine Science, Ganesha University of Education, 8116, Bali, Indonesia

^* Corresponding author: safiranoora@gmail.com

Abstract

Kombucha, a tea-based beverage with historical roots in China, is classified as a functional beverage due to its potential health benefits and capacity to mitigate many adverse health problems. The fermentation process typically spans a minimum duration of a week, with the exact length contingent upon the desired flavour profile. This transformative process involves the utilisation of a symbiotic culture comprising acetic acid bacteria, lactic acid bacteria, and yeast, which is cultivated within a medium of sweet tea. Regarding the incorporation of flavour, the utilisation of Balinese grapes in this particular product is attributed to their underutilised nature. A study was undertaken to examine the effects of including Balinese grapes in kombucha beverages prepared using white, green, and black tea varieties. The extended duration of fermentation may lead to a decrease in sugar content and pH levels, while simultaneously boosting the overall concentration of total acids in comparison to the conventional kombucha. Based on the results of sensory evaluation, it was observed that most of the panellists exhibited a preference for colour, aroma, flavour, and turbidity for Balinese grapes kombucha over the control kombucha. Hence, Balinese grapes can serve as an autochthonous flavour in the manufacturing of kombucha.