Fermented tea production
Chemistry students, together with the research group ''Marine Bio based Specialties'', have helped a brewery in Zeeland develop a fermented tea called Kombucha.
They are monitoring the production. They check whether everything is going well in terms of bacteria. And investigate how to scale up production and figure out how to keep the alcohol percentage under half a per cent.
The basis of kombucha is a so-called scoby (symbiotic culture of bacteria and yeast). This causes the drink to ferment. Fermenting actually means that the drink goes mouldy, changing its colour, taste and smell. Do you think it sounds disgusting? Then know that products like yoghurt and beer are also fermented.
The drink was handed out by HZ during the Kick-off festival.
Would you like more information about this project or the study program Chemistry? View our study choice activities at hz.nl/events and register for one of the activities.