KVASS PREPARATION METHOD Russian patent published in 2015 - IPC C12G3/02 A23L2/38 

FIELD: food industry.

SUBSTANCE: method envisages primary and fine water purification, softening and quartz treatment, wort production by way of mixing of 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass malt concentrate, produced malt cooking in various temperature modes: heating to a temperature equal to 42-43°C, heating interruption for 15 minutes, then heating to a temperature equal to 62°C, heating interruption for 15 minutes and heating to a temperature equal to 83-85°C, heating interruption for 30 minutes, addition of 1000 l of water and wort cooling to 32°C, produced wort pumping into the fermentation tank and addition of 150 g of bakery yeast and 6 ml of 40% lactic acid, basic fermentation performance during 48 hours, the fermented mixture pumping into another tank, cooling to 8-12°C and maintenance during 10-12 hours for clearing of kvass, settled and cleared kvass removal into the blend tank, addition of sugar syrup and kvass dispensing into a sealed vessel.

EFFECT: method ensures enhanced stability kvass production.

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