FIELD: food industry.
SUBSTANCE: one prepares wort based on extrusion raw materials represented by maize with subsequent introduction of crushed wheat malt. Then one performs pouring with cold water at a ratio of 1:0.1:10. Water is treated with ultraviolet radiation and ultrasound during 37-150 sec; water flows in the installation system at a rate of 100-200 ml/sec, bactericide radiation wave length being 250-265 nm; the wort is infused during 4-5 hours and delivered for further fermentation.
EFFECT: kvass storage life increase and the beverage quality improvement.
3 tbl, 2 ex
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