METHOD FOR PRODUCING KVASS Russian patent published in 1997 - IPC

FIELD: food industry, in particular, production of refreshing drinks. SUBSTANCE: method involves preparing initial kvass wort with content of dry substances 7.8-8.0%. Bakery yeast is introduced in wort in amount of 2.2-3.2 g/l. Fermentation of wort is carried out up to reduction of dry substances content for 1.8-2.0%. Young kvass is aged in the cold, then precipitator of icing-glass or biofine type is added. Again kvass is aged in the cold up to formation of yeast dense deposit from which kvass is drawn, and after blending transparent drink is obtained having red-brown color with pleasant refreshing taste of fermented drink and flavor of fresh rye bread. Before bottling kvass is filtered, carbonized and pasteurized. EFFECT: new refreshing tastiness. 3 cl