METHOD FOR KVASS PRODUCTION Russian patent published in 2006 - IPC C12G3/02 A23L2/00 

FIELD: food processing industry, in particular fermented beverage production.

SUBSTANCE: claimed method includes kvass mash fermentation with combines ferment obtained from preliminary prepared starter of rejuvenated bakery pressed yeast and lactic acid bacteria. As said bacteria L.delbrukii-76 strain is used. Strain is cultivated in last three steps by fermentation of saccharified sour from mixture of cut-straight flour and water up to finished acidity corresponding to 16-20 cm³ of 1 M/dm³ sodium hydroxide solution in 100 cm³ of sour.

EFFECT: new kvass beverage with apple taste.

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