The fermentation of kombucha closely resembles that of vinegar fermentation. First, the yeast convert sugar to alcohol, then, the bacteria convert alcohol to organic acids. While there are differences in the chemical composition and fermentation process between kombucha and vinegar, the general concept behind the two fold symbiotic fermentation of yeast and bacteria mirror one another.
The vinegar taste comes from the production of organic acids during the conversion of alcohol by bacteria. As these acids are synthesized, the kombucha becomes more acidic, lending to a harsher, more bitter flavor as the ferment progresses.
There are three main organic acids formed during kombucha fermentation: acetic, glucuronic, and gluconic.
Acetic Acid: The defining acid in vinegar and the most abundant of acids in kombucha is acetic acid. It is derived from ethanol and is how it’s earned its other name, ethanoic acid.
Glucuronic Acid: Formed from glucose, glucuronic acid is a key building block for many of our bodily functions and is also important for the metabolic pathways for all living things.
Gluconic Acid: Also derived from glucose, gluconic acid is present in kombucha and also found naturally in honey, wine, & fruit. Its presence in our gut helps support the vitality of our microbiome.
