Investigation of the awareness and effects of naturally changing compositional aspects in kombucha tea, due to natural fermentation processes

Chao, Carlson (author)
Chen, Dale (thesis advisor)
British Columbia Institute of Technology School of Health Sciences (Degree granting institution)

Research paper/project

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© Carlson Chao, 2021. All rights reserved. No part of this work covered by the copyright heron may be reproduced or used in any form or by any means – graphics, electronic, or mechanical including photocopying, taping, or information storage and retrieval systems – without written permission of the author.
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British Columbia Institute of Technology

2021

16 pages

With the growing popularity of Kombucha, more people are beginning to either purchase or make their own Kombucha beverage. Due to the relatively recent rise in popularity, within the general public, not as much is known about the beverage compared to other beverages that have been on the market longer such as beer. This is important and relevant to public health because, due to the nature of the production method used to create Kombucha, the drink itself may contain alcohol. While at the time of production and distribution, the levels of alcohol are below the regulated maximum of 1%, these levels may increase on their own if measures were not put in place to stop the beverage from self-fermenting post-distribution. Kombucha is sold as a non-alcoholic beverage as they aren’t required to be defined as liquor (because it is <1% ethanol), when in reality, they may contain more than 1% ethanol due to the self-fermentation process. This poses as a potential health risks to people who do not consume alcohol for personal reasons or to adolescents who should not be consuming alcohol.

kombucha
ethanol
fermentation
survey

Kombucha tea
Ethanol
Fermented beverages
Survey findings

electronic