Booch—one of the largest kombucha breweries in Ontario, and top three largest in Canada—manufactures organic craft kombucha, focusing particularly on local and seasonal ingredients and sustainable practices.
Project Summary
Booch Organic Kombucha approached the CRI in order to help them develop an ethanol control method throughout their processes. It was important to maintain these levels below the regulatory requirements and have a method to monitor and detect trace amounts of ethanol throughout their process. Through the CRI’s expertise, Booch was able to implement the proper instrumentation to measure and detect the required amounts and was able to identify the ethanol content throughout various stages of its process.
The Challenge
Booch needed a method to control ethanol levels throughout the brewing, fermenting, and flavouring processes, in order to maintain a final ethanol level below regulatory requirements.
The Solution
Fanshawe faculty and student research assistants
- Analyzed the ethanol content of kombucha at various stages
- Identified key factors involved in the production of ethanol
- Recommended a filtration method that successfully reduced ethanol levels to the target amount
- Determined the proper instruments to measure and detect trace amounts of ethanol
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