Kombucha Alcoholic Beverage Brewing With Staged Fermentation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing kombucha fermentation processes face challenges in achieving an alcohol content similar to craft beer while retaining health-promoting probiotics, due to regulatory issues and limitations in fermentation methods.
Innovation Solution
A hybridized fermentation process involving anaerobic and aerobic steps, using a brew vessel, primary and secondary fermentation vessels with locks, and a mixing tank to create a kombucha-based alcoholic beverage with an ABV of 3-7%, incorporating SCOBY fermentation and precise nutrient management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional kombucha fermentation is used, then health-promoting probiotics are retained, but alcohol content remains low (0.5-2.0% ABV) and cannot meet craft beer standards
Solution Approach 1:
The fermentation process is divided into distinct stages: primary fermentation in aerobic conditions to build alcohol content, followed by secondary fermentation in anaerobic conditions to preserve probiotics. This segmentation allows each stage to optimize for its specific goal without compromising the other.
Solution Approach 2:
Alcohol content is built up in advance during the primary aerobic fermentation stage before the probiotic-preserving anaerobic stage begins. This preliminary action ensures the final beverage meets craft beer alcohol standards while maintaining probiotic viability.
2Quantity of substance
If fermentation time is extended to increase alcohol content, then ABV increases, but brewing process becomes slower compared to traditional beer production
Solution Approach 1:
The patent changes the oxygen parameter during fermentation - using aerobic conditions in the first stage to accelerate alcohol production, then switching to anaerobic conditions in the second stage to preserve probiotics. This parameter change enables faster brewing while achieving target ABV levels.
Solution Approach 2:
The fermentation process uses periodic action by alternating between aerobic and anaerobic phases. The aerobic phase rapidly produces alcohol, followed by the anaerobic phase that preserves probiotics, creating an efficient two-stage process that outperforms traditional single-stage fermentation.
3Manufacturing precision
If multiple fermentation vessels are used to control oxygen levels, then fermentation precision is improved, but system complexity increases
Solution Approach 1:
The system uses separate fermentation vessels for aerobic and anaerobic stages, with each vessel optimized for its specific function. This segmentation provides precise fermentation control while keeping each individual vessel simple in design.
Solution Approach 2:
The patent uses an intermediary mechanism (such as an airlock or gas-permeable membrane) to control oxygen transfer between vessels without requiring complex sealed systems. This intermediary approach simplifies the overall system while maintaining precise fermentation control.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Produces a kombucha-based alcoholic beverage with a craft beer-like alcohol content and health-promoting probiotics, overcoming regulatory issues and enhancing flavor profiles, with a faster brewing process compared to traditional methods.
Implementation Method 1
a brew vessel for steeping tea in a quantity of hot water to form a tea liquor
Implementation Method 2
the primary fermentation vessel configured for anaerobic fermentation of the tea liquor into an alcoholic brew such that carbon dioxide released during primary fermentation escapes from the primary fermentation vessel and air is prevented from entering the primary fermentation vessel
Implementation Method 3
the secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7% such that carbon dioxide released during further anaerobic fermentation to escapes from the secondary fermentation vessel
Implementation Method 4
an aerobic fermenter for fermenting the tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast ("SCOBY") to form a fermented tea liquor
Implementation Method 5
a mixing tank configured for mixing the alcoholic brew having an ABV of at least 7% with a second batch of fermented tea liquor, the mixing tank dimensioned and configured to mix the alcoholic brew and the second batch of fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%
Data Source
AI summary
A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.