Does kombucha contain sugar?
Sugar is a necessary ingredient for making kombucha. But that's not the end of the story. We'll tell you more:
Real kombucha, like Komvida, is made with water, organic green tea, Scoby (a symbiosis of bacteria and yeast) and organic cane sugar. In the fermentation process that takes place, the Scoby consumes the tea and sugar almost entirely, resulting in this delicious drink: kombucha.
In this way, the sugar that remains in the kombucha is "residual" sugar and not "added" sugar, as we never add sugar after fermentation. In the case of Komvida, the sugar is a minimal residue of around 2-3%.
You should know that not all sugars are the same, as they do not all evolve in the same way. In the fermentation process, the bacteria convert the sugar we added prior to the fermentation process into gluconic and glucuronic acid.
At Komvida, we work to always offer you the best quality, for this reason, we make kombucha with organic green tea, water, organic cane sugar and Scoby to guarantee a natural and sustainable beverage.
Bibliography
Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan, "Changes in content of organic acids and tea polyphenols during kombucha tea fermentation", Food Chemistry, 102, no. 1 (2007), pp. 392-398.
Ilmara Vina, Pavels Semjonovs, Raimonds Linde and Arturs Patetko, "Glucuronic acid containing fermented functional beverages produced by natural yeasts and bacteria associations", International Journal of Research and Reviews in Applied Sciences, 14 no. 1 (2013).
Nafiseh Yavari, Mahnaz Mazaheri Assado, Mohammad Bamani Moghadam and Kambiz Larijani, "Optimising glucuronic and production using tea fungus on grape juice by response surface methodology", Australian Journal of Basic and Applied Sciences, 5, no.11 (2011), pp.1788-1794.
Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani and M.B. Moghadam, "Response surface methodology for optimization of glucuronic acid production using kombucha layer on sour cherry juice" Australian Journal of Basic and Applied Sciences, 4, nº8 (2010), pp. 3250-3256
Crum, H. and LaGory, A. (2019). The Big Book of Kombucha. 1st ed. Valldemosa (Illes Balears): Dandelion, (2019). pp.18,19.
