Table 4.
Statistically significant (at p ≤ 0.05) correlation (r) between parameters for kombucha tea. * p value ≤ 0.05.
| Correlations (r) between Analysed Parameters | ||||
|---|---|---|---|---|
| Kombucha | Green Tea | Black Tea | White Tea | Red Tea |
| Time vs | Acidity (r = 0.85) * pH (r = 0.81) * |
Acidity (r = 0.93) * pH (r = 0.96) * |
Acidity (r = 0.99) * Alcohol (r = −0.88) * pH (r = 0.99) * |
Acidity (r = 0.99) * Alcohol (r = −0.88) * pH (r = 0.86) * |
| Acidity vs | Time (r = 0.85) * Alcohol (r = −0.61) * Saccharose (r = −0.75) * pH (r = 0.73) * |
Time (r = 0.93) * Saccharose (r = −0.52) * pH (r = 0.88) * |
Time (r = 0.99) * Alcohol (r = −0.93) * pH (r = 0.99) * |
Time (r = 0.99) * Alcohol (r = −0.90) * pH (r = 0.82) * |
| Alcohol vs | Acidity (r = −0.61) * Saccharose (r = 0.65) * | Saccharose (r = −0.56) * | Time (r = −0.88) * Acidity (r = −0.93) * Saccharose (r = −0.52) * pH (r = −0.91) * |
Time (r = −0.88) * Acidity (r = −0.91) * pH (r = −0.65) * |
| Saccharose vs | Acidity (r = −0.75) * Alcohol (r = −0.65) * | Acidity (r = −0.52) *, Alcohol (r = −0.56) * | Acidity (r = −0.52) * pH (r = −0.47) * |
Alcohol (r = −0.72) * |
| pH vs | Time (r = 0.81) * Acidity (r = 0.73) * |
Time (r = 0.96) * Acidity (r = 0.88) * |
Time (r = 0.99) * Acidity (r = 0.99) * Alcohol (r = −0.91) * |
Time (r = 0.86) * Alcohol (r = −0.65) * |