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…

Physiological and performance responses of grapevine rootstocks to water deficit and recovery 

Rootstocks play a key role in the grapevine’s adaptation to the increasing soil water scarcity related to climate change. A pot experiment carried out in 2022 aimed at assessing the physiological responses of seven ungrafted rootstocks to a progressive soil water deficit and a subsequent recovery to field capacity.

Read More

LIFE Climawin: impacts, risks and opportunities in the transition to sustainable viticulture

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.

Read More

Defoliation timing impacts berry secondary metabolites and sunburn damage

Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading to irreversible changes and ultimately, cell death in extreme situations.

Read More

Seed phenolics oxidation: development of a new ripening index 

During ripening seed tannins evolve, as demonstrated by the taste and color changes. In this work we tried to develop an objective, easy and fast index, useful for winemakers. In this direction we propose two different spectrophotometric indexes, one related to the molecular structure and tannin subunits linkages, and the other related to the antioxidant properties. Especially the second one gave very interesting and unexpected results.

Read More

Incidences of the climate, the soil and the harvest date on Colombard aromatic potential in Gascony

This experiment tries to characterize the role of soil, climate and harvest date on the composition of grape-derivated thiols, 3-mercapto-hexanol (3MH) and 3-mercapto-hexile acetate (A3MH), in the white wines from Colombard varieties in Gascony (South-West of France). A network of 6 plots has been observed since 1999 on different pedologic units. The plots have common agronomical characteristics, plantation spacing (2,900 to 3,500 vines per ha), plantation aging (1985-1990), strength conferred by rootstock (SO4, RSB), soil management (grass covered 1 by 2) and training system (vertical shoot positionning pruned in single Guyot). Meteorological stations are located near the plots.

Read More