The Kvas prepared from a concentrate leavened wort and concentrates kvass that can significantly improve the quality of the finished product, to ensure universal identity of quality indicators published by the drink, to reduce the loss of extractives in the workplace. Prefabrication concentrate kvass enables fast enough to get persistent storage types kvass of high taste qualities. These drinks predominates lactic fermentation, which contributes not only to improve their taste qualities, but also reduce the concentration of alcohol in them up to 1-2%.
At the international tasting beverage taste of Russian kvass estimated by most foreign experts a perfect score. Kvas exported to many countries. Distinctive national talent created many varieties of this wonderful drink: kvass sweet, sour, minty, with raisins, served with horseradish (Urals), thick-kvass soup daily, fragrant, white, okroshka, fragrant, old, Russian, Ukrainian, Polish, Lithuanian , Riga, northern, Boyarsky, home, freebooter, Zaporozhye, Hutsul, etc.
To prepare kvass from fruits and berries are used primarily wild apples and pears, cranberries, cranberries, strawberries, cloudberries, currants and raspberries.
When kvasovarenii people have long used such methods and techniques, as germination of rye and barley malt, and yearning drying, based on the biochemical transformations of extractives grain with enzymes, extraction of grain products, and transfer to leaven wort extract substances of malt and non-malt grain products; wort fermentation with lactic acid bacteria and yeast.
Range kvass and drinks from grain raw materials, produced by industry, is rather wide. There kvasses prepared by the method of fermentation: Bread, okroshka, Dnieper, for hot bread shops; kvasses carbonated bottled spill: Russian, Moscow, fragrant, Lithuanian, mint, honey, mayonnaise, cumin, and Beverage: Health, Ostankino, Riga malt , Vesiliba, Bogatyrsky, Polisol, Holesol.
All kvasses brown, sweet-sour taste, have a pronounced flavor of rye bread, due to the saturation of carbon dioxide (carbon dioxide) is very refreshing. Okroshka kvas has a lighter color and more acidic flavor than the other analogues.
Kvasy bread, okroshka, Dnieper - opaque. In pursuit of them formed a slight residue of yeast particles and grain products. Kvasy tap and bottled drinks from grain raw materials - the opaque, brown, sweet-sour taste.
Drinks Health, Riga has a pleasant malty bitterness. Aroma of them depends on the use of raw materials and various additives: it can be a cereal (Russian, Moscow), malt (Health, Riga malty, Vesiliba), with a touch of honey (kvass honey, drink Ostankino), with the smell of cumin (kvass Lithuanian), and T . n.
There are several ways of making the weight in the industry. Very common nastoyny way in which the wort is produced from leavened bread, baked from a mixture of crushed rye and barley malt and rye flour. To preserve flavor and aroma of bread, flour and malt pre zaparivayut.
The most progressive method of manufacture is kvas from concentrate leavened wort. Concentrate produced from svezheprorosshego rye malt, which significantly improves the quality of the finished product.
Production of bread soup includes the following steps: generation of leavened wort, sugar syrup, and tint, wiring, and pure cultures of yeast and lactic acid bacteria fermentation leaven wort, fermented wort blending with sugar syrup and other ingredients, bottling of the finished drink.
