{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:51:28Z","timestamp":1790038288644,"version":"4.0.1"},"reference-count":25,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T00:00:00Z","timestamp":1768435200000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Kombucha is a fermented tea beverage marketed as a low\u2010calorie alternative to sugar\u2010sweetened drinks, yet variability in ethanol content poses regulatory and consumer safety concerns. This study assessed alcohol content in kombucha products sold in New Zealand, evaluated nutritional labeling accuracy, and examined brewer practices that may influence ethanol formation. Nine commercial samples (KB001\u2013KB009) were analyzed using an Alcolyzer and gas chromatography\u2013flame ionization detection (GC\u2010FID), while nutritional information was collected from 35 products across nine companies. Interviews with kombucha brewers provided additional context on production and quality\u2010control practices. Mean alcohol concentrations were 0.68 \u00b1 0.80% alcohol by volume (ABV) measured by the Alcolyzer and 0.56 \u00b1 0.63% ABV by GC\u2010FID, with a strong correlation between methods (\n                      <jats:italic>r =<\/jats:italic>\n                      0.996). Although average values were below New Zealand's 1.15% ABV threshold for non\u2010alcoholic beverages, 22% of samples exceeded this limit according to both methods. Nutritional analysis confirmed kombucha's classification as a low\u2010energy beverage (43.6 \u00b1 27.7\u00a0kJ\/serving), with sugars and carbohydrates contributing most to variation. Brewer interviews identified several factors consistent with ethanol variability, including high initial sugar loads, post\u2010fermentation flavor additions, inadequate pH and temperature monitoring, and reliance on imprecise alcohol\u2010testing tools. Overall, the strong agreement between analytical methods supports their use in routine ethanol monitoring, while observed variability underscores the need for improved fermentation control, clearer labeling, and validated testing to ensure regulatory compliance and consumer safety.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Routine alcohol testing using rapid instruments such as the Alcolyzer, supported by confirmatory analysis with GC\u2010FID, can help kombucha producers maintain consistent product quality and ensure compliance with New Zealand's 1.15% ABV threshold for non\u2010alcoholic beverages. Controlling key fermentation variables, including sugar concentration, temperature, pH, and storage conditions, can prevent unintended increases in ethanol after bottling. Improved alcohol and nutritional labeling will support consumer confidence, particularly among groups who avoid alcohol for cultural, health, or legal reasons. These findings provide actionable guidance for producers, retailers, and regulators involved in the manufacture and oversight of fermented beverages.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70853","type":"journal-article","created":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T09:16:18Z","timestamp":1768468578000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Comparing Alcolyzer and GC\u2010FID for Ethanol Measurement in Kombucha: Insights From Nutritional Labeling and Brewer Practices in New Zealand"],"prefix":"10.1111","volume":"91","author":[{"given":"Kaleb","family":"Nordstrom","sequence":"first","affiliation":[{"name":"The Waikato Institute of Technology (Wintec)  Hamilton New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8433-9559","authenticated-orcid":false,"given":"Aishath","family":"Naila","sequence":"additional","affiliation":[{"name":"The Waikato Institute of Technology (Wintec)  Hamilton New Zealand"},{"name":"School of Food and Advanced Technology Massey University  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maggie","family":"Wan","sequence":"additional","affiliation":[{"name":"Ministry of Primary Industries (MPI)  Auckland New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Steve","family":"Flint","sequence":"additional","affiliation":[{"name":"School of Food and Advanced Technology Massey University  Palmerston North New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David","family":"Hall","sequence":"additional","affiliation":[{"name":"The Waikato Institute of Technology (Wintec)  Hamilton New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,15]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation7030100"},{"key":"e_1_2_7_3_1","volume-title":"Standard Method Performance Requirements (SMPR\u00ae) for Determination of Ethanol in Kombucha (SMPR 2016.001)","author":"AOAC","year":"2016"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11131977"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140\u20106736(86)90837\u20108"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation10120605"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963\u20109969(00)00067\u20103"},{"key":"e_1_2_7_8_1","unstructured":"Excedr.2025. \u201cChromatography System Costs: Factors & Pricing Breakdown.\u201dhttps:\/\/www.excedr.com\/blog\/chromatography\u2010system\u2010pricing\u2010guide?utm_source=chatgpt.com."},{"key":"e_1_2_7_9_1","unstructured":"FSANZ.2025. \u201cFood Standards Code.\u201d Food Standards Code: Compilation of Australia New Zealand Food Standards and Schedules (March 2025).https:\/\/www.legislation.gov.au."},{"issue":"1","key":"e_1_2_7_10_1","first-page":"1","article-title":"Quantitation of Ethanol in Kombucha Beverages With Evidence of Bottle Fermentation by Gas Chromatography","volume":"1","author":"Hillberg L.","year":"2020","journal-title":"American Chemical Society SciMeetings"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.15193\/zntj\/2023\/136\/462"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12073"},{"key":"e_1_2_7_13_1","unstructured":"Jones M.2021. \u201cSeaweed Kombucha: Exploring Innovation in Marine Resources and Local Perceptions.\u201d Thesis University of Akureyri."},{"key":"e_1_2_7_14_1","unstructured":"LabX Media Group.2022. \u201cAnton Paar Alcolyzer Beer Complete System.\u201dhttps:\/\/www.labx.com\/item\/anton\u2010paar\u2010alcolyzer\u2010beer\u2010complete\u2010system\/14437908?utm_source=chatgpt.com."},{"key":"e_1_2_7_15_1","unstructured":"MPI.2024. \u201cA Guide to Alcoholic Drinks: What's in Them and How to Label Them.\u201dhttps:\/\/www.mpi.govt.nz\/dmsdocument\/31404\u2010A\u2010guide\u2010to\u2010Alcoholic\u2010Drinks\u2010whats\u2010in\u2010them\u2010and\u2010how\u2010to\u2010label."},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.902642"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2017.1321588"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages9020031"},{"key":"e_1_2_7_19_1","first-page":"109","article-title":"The Effect of Storage Conditions on Ethanol Content of Kombucha Tea","volume":"155","author":"Shariff S. 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