HomeWebinarsMeasuring Ethanol in Kombucha Tea by HS-SPME

Measuring Ethanol in Kombucha Tea by HS-SPME


Kombucha, A fermented tea beverage produced by the addition of a mixture of yeast and acetic acid bacteria to a solution of sugar and tea, is an effervescent solution containing phenolics, water soluble vitamins, organic acids and some ethanol. Ethanol testing in kombucha is important to ensure the alcohol content is <0.5% in the United States and avoid being regulated as an alcoholic beverage. Listen to our 15-minute talk to learn about developing an SPME (Solid Phase MicroExtraction) method for alcohol in Kombucha, the method validation and testing of commercial samples.


Katherine Stenerson

Katherine Stenerson


Analytical Sciences Liaison, North America Applied Markets

Katherine Stenerson is an Analytical Sciences Liaison within the Applied Solutions Group at the life science business of Merck KGaA, Darmstadt, Germany, which operates as MilliporeSigma in the U.S. and Canada. Her technical experience and expertise are in developing workflow solutions for extraction and analysis to address problems related to analytical testing, with a focus on the areas of food & beverage, cannabis, and environmental testing. Prior to joining us, Katherine worked as an analytical chemist in the personal care products industry, and as a GC chemist and supervisor in the environmental testing industry. She has been a member of the American Chemical Society, Chromatography Forum of Delaware Valley and AOAC. Her activities within AOAC include serving on several working groups and an expert review panel.

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