WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 4 - WAC - Posters 9 Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

Abstract

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. Polyphenols are expected to be responsible of several health benefits attributed to kombucha consumption, among other metabolites. This study investigated the impact of tea infusion time and of kombucha “fermentation”, on total phenolic content, proanthocyanidins concentration and the color. It was determined that pH decrease during fermentation was the origin of kombucha color loss. Moreover, fermentation impacts the profile of black and green tea polyphenols more than infusion time between 30 minutes and 1 hour. Results suggest a significant release of phenolic compounds during “fermentation” possibly caused by the hydrolysis of molecular bounds, such as gallate ester bounds.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Thierry Tran, Cosette Grandvalet, Antoine  Martin, Hervé Alexandre, Raphaëlle Tourdot-Maréchal

Presenting author

Thierry, Tran – UMR PAM – Team VAlMiS

UMR PAM – Team VAlMiS, Verdier, François | Biomère

Contact the author

Keywords

kombucha, polyphenols, color, fermentation, extraction

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Primary results on the characterisation of “terroir” in the certified denomination of origin Rioja (Spain)

La integración de variables referentes al clima, la litología y la morfología del relieve y el suelo en la D.O. Ca Rioja permite la configuración de un modelo a través de cuya validación se obtiene la delimitación de zonas vitícolas.

Read More

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Read More

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.

Read More

Root water uptake patterns in rootstock-scion interactions influence grape water use strategies in a Mediterranean vineyard

Increasing drought is the most important impact of the ongoing climate change in the Mediterranean Basin, and it is predicted to result in productivity decreases and changes in grape quality.

Read More

Unique resistance traits against downy mildew from the domestication center of grapevine

The Eurasian grapevine (Vitis vinifera), an Old World species now cultivated worldwide for high-quality wine production, is extremely susceptible to the agent of downy mildew, Plasmopara viticola.

Read More