APPLE FERMENTATION KVASS PRODUCTION METHOD Russian patent published in 2017 - IPC A23L2/00 C12G3/02 

FIELD: food industry.

SUBSTANCE: apple fermentation kvass production method that includes preparing kvass wort from the concentrate of wort concentrate and sugar syrup, characterized in that a decoction is made from apple marc mixed with water at the ratio of 1:10, boiled for 30 minutes, diluted with water to the concentration of 0.5% of dry substances, kvass wort concentrate is introduced to the diluted decoction to the concentration of 2.0% of dry substances, sugar syrup is introduced thereto to the concentration of 2.5% of dry substances, boiled for 10 minutes, quickly cooled to 37-38°C, the prepared kvass wort is fermented with a dry complex ferment at the dose of 5 g/l; for the implementation of the main fermentation, it is held at 37-38°C for 16 to 20 hours, cooled to 2-4°C for clarification; after separating the precipitate, the concentration at 5.6% of dry substances is set by sugar syrup, yeast slurry in terms of 300-500 thousand cells/ml is added thereto and finally fermented in a refrigerating chamber for 24-36 hours at a temperature of 8-10°C.

EFFECT: improvement of taste properties.

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