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Better kombucha brewing through chemistry - American Chemical Society

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Explore Career Options Let ACS help you navigate your career journey with tools, personal coaching and networking. Promoting excellence in science education and outreach ACS-Hach Programs Learn about financial support for future and current high school chemistry teachers. Find a chemistry community of interest and connect on a local and global level. ACS Divisions Collaborate with scientists in your field of chemistry and stay current in your area of specialization. Explore the interesting world of science with articles, videos and more. Reactions: Chemistry Science Videos & Infographics Uncover the Chemistry in Everyday Life Celebrating and advancing your work with awards, grants, fellowships & scholarships. ChemLuminary Awards Recognizing ACS local sections, divisions and other volunteers for their work in promoting chemistry. FOR IMMEDIATE RELEASE NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challengi

Investigating the use of silicone bags as an alternative to glass jars for brewing kombucha came about when a fellow brewer shared with Richardson that the silicone sous vide bags they were using fermented the tea faster and created more acid compared to glass jars. The brewer understood the quick production of acids likely meant the bacteria were getting rid of ethanol faster, but they wanted the scientists’ help to figure out why. The team found that a silicone bag’s porosity, compared to a nonporous jar, exposes the SCOBY to more oxygen, which speeds up the brewing process — including…

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