METHOD OF KVASS PRODUCTION Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: method involves preparing wort and its fermentation using baking or kvass yeast or yeast is used in combination with lactobacilli. Fermented wort is cooled to 2-8 C and removed from precipitate formed immediately. Then clearing agents as carrageen-base preparations are added to the fermented wort without precipitate and kept at 1.5-6 C. Then unmatured beverage is removed from precipitate formed. If necessary, it is filtered through kieselguhr or plate-and-frame filters fitted with cardboard or separated in hermetic separator. Prepared beverage can be saturated with carbon dioxide, pasteurized or subjected for sterilizing filtration. EFFECT: enhanced fullness of precipitation of fermenting microorganisms, decreased labor and energy consumptions. 6 cl, 3 ex