ẢNH HƯỞNG CỦA NGUYÊN LIỆU TRONG QUÁ TRÌNH LÊN MEN NƯỚC GIẢI KHÁT KOMBUCHA

The experiment on the fermentation of Kombucha drink, which was maked from some of black tea and green tea raw marterials, was carried out in Phu Tho. The study showed that: The rate of fermenting process of Kombucha is conditionaled by kind of tea raw marterial used to make up fermenting solution. The sensorial quality of Kombucha isn't completely conditionaled by the sensorial quality of tea raw marterials. It is conditionaled by kind of tea, temperature of fermenting enviroment and suiable fermenting time.