FIELD: bear-nonalcoholic industry. SUBSTANCE: baker's yeast were added to the malt mash containing 10-12% dry matter at pH = 5.6, fermented at 28-30 C to provide visible extract at terminal stage of fermentation 4.0-4.5% for 48 h. Then mixture is diluted with water, kvass mash concentrate or other carbohydrate-containing component is added and the additional fermentation is carried out for 24 h. Completely fermented mash is cooled to 2-5 C, removed from deposit, blended with aromatic part and sugar-carrier, kept for 6-8 h for stabilization in the sealed capacities and poured. EFFECT: improved method of drinks production.
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