Table 6 Ethanol concentrations and total acidities of kombucha products after 14 days of fermentation.

From: Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Kombucha products

Ethanol concentration % (v/v)

Total acidity (g/L)

K1

0.09 ± 0.00 g

6.19 ± 0.08f

K2

0.38 ± 0.00f

19.88 ± 0.09d

K3

0.99 ± 0.01a

15.43 ± 0.26e

K4

0.65 ± 0.00b

23.72 ± 0.43c

K5

0.53 ± 0.01d

41.25 ± 0.09a

K6

0.55 ± 0.00c

32.79 ± 0.51b

K7

0.47 ± 0.00e

15.49 ± 0.17e

  1. Results are presented as mean ± SD of three independent experiments.
  2. The values with different letters within a column are significantly different at p < 0.05 based on LSD analysis.
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