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Survey of Brix and TA in Kombucha

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The goal of this study was to determine the possible ranges of TA values in kombucha, and see if we could apply either gravity units or °Brix as normalization factors. We received 53 samples from a total of >30 kombucha brewers. Each sample was analyzed for TA, specific gravity, and °Brix. The work resulted in the data compiled below in addition to the development of two operators, TA/GU and TA/°Brix, to normalize acidity values with approximated sugars. The utility of TA/GU and TA/°Brix were validated at KombuchaKon 2019 via a sensory study that provided evidence that the ratios correlate well with overall perceived sourness and sweetness. The application of these two sour/sweet numerical operators can be used by producers to help dial-in sourness and sweetness between batches.

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