KVASS PRODUCTION METHOD Russian patent published in 2016 - IPC C12G3/02 A23L2/00 

FIELD: food industry.

SUBSTANCE: method envisages kvass wort preparation by way of dissolution of a kvass wort concentrate in an amount of 75% of the required quantity with heated water, mixing with sugar syrup in an amount of 25% of the required quantity, wort fermentation with a microbiological culture; for the kvass wort concentrate dissolution one uses water heated to 30-35°C; before fermentation, one additionally introduces into the wort water extract of citronella green mass with concentration equal to 2±1% in an amount of 6±2% of the wort volume; the microbiological culture is represented by VIVO symbiotic starter containing bacteria Streptococcus salivarius ssp, Thermophylus and Lactobacillus acidophylus and bakery yeast.

EFFECT: invention allows to reduce kvass wort fermentation time, increase biological value and improve organoleptic indices of kvass.

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