FIELD: alcohol-free beverage industry.
SUBSTANCE: method involves preparing kvass wort by mixing rye hardtacks, barley flour of barley malt or non-germinated barley grain, oat flour of non-germinated oat grains with hot water; holding; separating sediment; adding sugar, raisin and yeast mass; fermenting wort. Yeast mass is prepared by mixing of yeast with dose of kvass wort, adding lactic acid to pH value of up to 2.5-3.1 and holding yeast suspension, followed by adding of sugar syrup with dry substance content of 13-17 wt% and rye flour.
EFFECT: improved microbiological factor and nutritive properties.
4 cl, 1 tbl
