2025-07-212025-07-212025https://repositorio.ifal.edu.br/handle/123456789/1082Kombucha is a non-alcoholic beverage that has been gaining ground in the Brazilian market, mainly due to its health benefits. This study aimed to describe the production process of fermented tea, called kombucha, based on the internship carried out at the Kombucha Pirá company, located in the city of Penedo - AL. The process steps are described in detail, showing the importance of each one in obtaining a quality beverage. The main operational parameters used in the process are also presented. After completing the internship, it was possible to connect the theoretical definitions learned in the classroom with the routine operations of a beverage factory.ptkombuchabebidasaúdeprocessoestágiofermentação.Trabalho de Conclusão de CursoENGENHARIAS::ENGENHARIA QUIMICA