METHOD OF KVASS PRODUCTION Russian patent published in 2001 - IPC

FIELD: nonalcoholic industry. SUBSTANCE: method includes preparation of kvass wort by dilution of kvass wort concentrate with heated water and mixing it with sugar syrup; introduction of preliminarily treated bakery yeast and citric acid; fermentation and blending of kvass wort; filtration and kvass filling. Introduction of citric acid is carried out during the process of preparing kvass wort which is then boiled at temperature 100 C for 20-40 min and abruptly cooled up to temperature 28-30 C. Amount of dry substances in ready kvass wort is 5.0-5.3 mas.%. Preliminarily treated bakery yeast is added in blending in which additionally introduced are wolfberry infusion, sweetener and citric acid. Before fermentation, kvass wort is mixed with preliminarily cleaned and sterilized air for creating conditions for more active yeast fermentation. Megasvit 350 is used as a sweetener. EFFECT: increased stability of nonclarified kvass; reduced fermentation time and increased organoleptical properties. 2 cl