FIELD: brewing and nonalcoholic industry. SUBSTANCE: composition contains the following ingredients per 1000 dal of prepared product: concentrate of kvass wort, 34.0-36.0 kg; granulated sugar, 34.5-36.0 kg; common salt, 3.5-4.5 kg; lactic acid, 0.4-0.55 kg; bakery yeast, 1.3-1.7 kg; carbon dioxide, 3.0-3.2 kg; yeast culture, 39.0-41.0 cu.dm. Prepared kvass has acid-and-sweet taste and aroma of rye bread. EFFECT: higher organoleptical properties and stability at storage. 2 ex
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