In Georgia, the cultural consumption of wine has not only increased its production but also inspired many to innovate beyond traditional wine-making. One such innovation is kombucha, a beverage that has appeared on the market only in recent years. What kind of drink is kombucha, and what commonalities does it have with wine? Zura Kurudze discussed these topics with Tamari.
T: Zura, let's start from the beginning. How did you decide to study winemaking?
Like in almost every Georgian family, we used to crush grapes and make wine every autumn, so I always had a love and curiosity for the process. However, I didn’t consider winemaking as a profession back then.
When it was time to choose a profession, I had a strong desire to study aviation, specifically to become a pilot. During that period, I happened to visit an exceptional winery in Kakheti, where I saw the wine production process, attended tastings, and engaged in wine evaluation with distinguished wine masters. This experience captivated me and sparked my interest in the field, leading me to enroll in the viticulture and winemaking faculty at the Agricultural University.
T: How did your career path evolve?
Due to my great interest in winemaking and wine in general, I wanted to gain practical experience alongside my university studies. I began working at the wine bar of the “Shumi” wine company, where I acquired extensive theoretical and practical knowledge about Georgian wines and their origins. My interest in the field deepened due to the knowledge I gained at the Agricultural University, thanks to my professors.
In 2018, I joined the “8000 Vines” team as a consultant. After a year, I took on a sales position in the HORECA sector for two years. This company provided me with significant knowledge and work experience. Simultaneously, I worked as a sommelier in various restaurants.
T: The impact of COVID-19:
Looking at it from a positive angle, one outcome of the pandemic was that we began paying more attention to health, healthy eating, and so on. During this time, I received an offer from the company “Henkas” to work as a kombucha technologist. At that point, I had no information about kombucha, but after researching the product and learning more about it, my interest grew. I was also attracted by the founders’ enthusiasm for the project. I am still working with this company, focusing on researching, developing, and increasing the product’s awareness.
T: What is kombucha?
Kombucha is a fermented, beneficial, refreshing beverage with roots in Asia. Its primary purpose was initially for health and medicinal use, with a history dating back 2000 years. The main culture in kombucha is the tea fungus (SCOBY), which ferments sweetened tea with yeast and bacteria. The liquid undergoes fermentation and aging, resulting in a beverage rich in organic acids, probiotics, and vitamins.
T: How is it similar to wine?
Like wine, kombucha contains yeast Saccharomyces Cerevisiae, which converts sugar into alcohol. Unlike wine, however, kombucha also undergoes an aging process where alcohol is further converted into organic acids.
In my opinion, universities should pay more attention to various fermented beverages and provide a broader informative scope. I have a strong desire to share the experience and knowledge I have accumulated and continue to acquire with new generations to spark their interest in this field and make it more diverse.
T: Advice for students:
To the new generation, I would say never be afraid of new things; always have curiosity and a desire to explore the unknown. It is crucial to combine theoretical knowledge with practical experience. When you have theoretical knowledge, it should be reinforced with practical experience. This makes you more comfortable in your work and makes challenges more interesting and enjoyable.
Do what you love and do it 100 percent.
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