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…

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to uv-c radiation

While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs

Read More

Evaluation of state of vineyards and characterization of vineyard sites of the integrated area of Tokaj Kereskedőház ltd. in Tokaj region

The Tokaj Kereskedőház Ltd. is the only state owned winery in Hungary. The company is integrating grapes for wine production from 1100 hectares of vineyard, which consist of 3500 parcels with average size of 0,3 hectares, owned by about 500 families of the region. The vineyards are unevenly spread in total 27 village of Tokaj region.

Read More

The effects of canopy side on the chemical composition of merlot, Cabernet-Sauvignon, and Carmenère (Vitis vinifera L.) Grapes during ripening

Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.

Read More

Using nanopore skim-sequencing to characterise regional epigenetic variability in New Zealand Sauvignon Blanc

Recent advancements in genomic sequencing technologies have enabled more detailed and direct studies of DNA methylation, which can help characterise epigenetic variations in plants. The Grapevine Improvement team at the Bragato Research Institute is studying the use of Oxford Nanopore sequencing to identify epigenetic changes associated with environmental differences among clonally-propagated grapevines.

This study involved sequencing DNA from the same Sauvignon Blanc clone, sourced from diverse New Zealand viticultural regions, using the PromethION platform.

Read More

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.

Read More