METHOD OF PRODUCTION OF KVASS AND FERMENTED DRINKS FROM THE CEREAL RAW

METHOD OF PRODUCTION OF KVASS AND FERMENTED DRINKS FROM THE CEREAL RAW

FIELD: brewing-nonalcoholic industry. SUBSTANCE: method involves introducing bakery yeast into malt wort with mas.pts of dry substances, 10-12%, and pH, 5.6 and attenuating it at 28-30 C for 2 days for receiving apparent extract; then it is thinned by water, concentrate of kvass wort or other carboh...

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Hauptverfasser: PIVOVAROV VLADIMIR I, MALYSHKOV VLADIMIR I, SHATAJLO ANATOLIJ YA, ELISEEV MIKHAIL N, RYBALOV EFIM G, USOV VITALIJ V, BATURINA ELENA N, LUZHKOV YURIJ M
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:FIELD: brewing-nonalcoholic industry. SUBSTANCE: method involves introducing bakery yeast into malt wort with mas.pts of dry substances, 10-12%, and pH, 5.6 and attenuating it at 28-30 C for 2 days for receiving apparent extract; then it is thinned by water, concentrate of kvass wort or other carbohydrate-containing ingredient is added and afterfermentation is conducted for 24 h. Fermented wort is cooled up to 2-5 C, removed from residue and blended with aromatic ingredient and sugar analog, and aged for stabilization for 6-8 h in hermetically sealed containers, and filled. EFFECT: higher efficiency.