Eureka! Institutional Repository

The purpose of this study is the production, the analysis and comparison of several fermented drinks with or without alcohol. The fermented drinks that we used in the study were Beer, Fassbrause (a German non-alcoholic soda drink), Kombucha tea, French Cider and homemade Water Kefir. We proceed with several analyses such as Rate of alcohol, Mineral Analysis, Protein Analysis, Microbiological analysis, Sensory analysis, Measurement of saccharose. The mineral analysis revealed that Beer and Cider contain the most minerals; Fassbrause/Bionade contains the less. The protein analysis showed up that Water Kefir and Beer contain the most proteins; Kombucha tea contains the less. Microbiological Analysis revealed that Water Kefir grains are a mixture of lactic bacteria and yeasts. The measurement of saccharose confirmed that Kombucha tea contains the largest amount of fermentable sugars, thought Water Kefir contains the smallest amount. Finally, with an alcohol analysis we found out that the rate of alcohol for our Beer was 8,5%abv and for our Cider 6% abv.