Kvass production, technology and nutritional value

1. Kvass production,
technology and nutritional
value
Prepared by Khrystyna Smal

2. Definition
Kvass is a traditional Slavic and Baltic fermented beverage
• Kvass made using
fermentation
Kvass is a product of
unfinished alcohol
and lactic acid
fermentation.
• Kvass as a bottled
drink
Kvass is prepared on the
basis of kvass
concentrate, followed by
dilution with water and
saturation with CO2
The alcohol content is 0,5–1,2 %

3. Nutritional value
• Health benefits of kvass:
• Live unpasteurized kvass has a beneficial effect on
digestive system due to the presence of bacteria which
produce a lactic acid. So, live kvass has the same effect as
dairy products.
• Kvass is nutritious, containing more than ten amino acids,
vitamins (B1, B2, B12, PP), minerals (Mg, Fe, Se, Cu). It
improves the metabolism and has a positive effect on the
cardiovascular system.

4. Raw materials
• Dried bread is made from rye and barley malt and rye
flour. Moisture content 40 %.
• Dried kvass is powder made from dried bread after
grinding and drying to moisture content 8 %.
• Kvass wort concentrate (KWC) – nowadays the main raw
material, made from rye and barley malt, rye and
corn flour, enzymes. Stages of production:
malt milling, mashing, filtration, clarification,
concentration and heat treatment.
Dry matter content 70 %. Prepared KWC is kept
in jars, kegs and cisterns.

5. Technological stages of
kvass production
• 1. Preparation of sugar syrup and koler
• 2. Preparation of kvass wort
• 3. Preparation of combined leaven of yeast and
lactic acid bacteria (“kvass fermentation
starter”, zakvaska)
• 4. Fermentation
• 5. Mixing and bottling

6. 1. Preparation of
sugar syrup and koler
• Sugar syrup: white sugar syrup (concentrated solution of sucrose) and
invert sugar syrup (concentrated solution of sucrose and invert sugar).
Invert sugar is a mixture of glucose and fructose. It is obtained by
splitting sucrose into these two components. Dry matter content in
sugar syrup 60-65 %.
• Koler – water solution of caramelized sucrose. Koler is made by
melting sugar with 2 % of water (T =180-200 0С) and addition of 8 %
(from sugar mass) of water after melting. Dry matter content 70±2 %.

7. 2. Preparation of kvass wort
Ways of production kvass wort
• 1. Using of kvass wort concentrate
• 2. Infusion method (dried bread, dried kvass)
• 3. Traditional method – technology is the same
as production KWC except concentration and
heat treatment stages

8. Using of kvass wort concentrate
• Adding 70 % of KWC to water with T 30-35 0С to
dry matter content 1,0-1,4 %
• Pasteurization 30-40 min
• Cooling down
• Adding 25-30 % of sugar syrup to dry matter content
2,5 %
Adding 30 % of KWC and 70-75 % of sugar syrup
after fermentation

9. Infusion method (dried bread, dried kvass)
• Preparation of wort is based on hot water extraction of soluble
substances from rye dried bread or dried kvass and decantation
of formed solution from precipitated insoluble mass.
Stages
• Mixing of 80-90 0С water with crushed bread or dried kvass
• Extraction 1,5-2 hours
• First wort (20-30 0С) is transferred to fermentation apparatus
• Repeat the procedure of adding water, mixing and extraction 2-3
times
The amount of extractive substances in wort has to be 1,3-1,6 %.

10. 3. Preparation of combined
leaven
Combined leaven consists of yeast and lactic acid bacteria (zakvaska,
“kvass fermentation starter”)
Yeast and lactic acid bacteria are in symbiosis that benefits
both organisms. Lactic acid bacteria produce lactic acid that
reduces pH of wort and create more favorable conditions for
yeast. In its turn lactic acid bacteria consume products of
autolysis of yeast (vitamins, amino acids).
Yeast and lactic acid bacteria cultivation is made in kvass wort with
dry matter content 8 % and T 26-30 0С.

11. 4. Fermentation
• Adding combined leaven to wort
• Temperature of fermentation 25-30 0С till
reduction of dry matter content on 1 %
• Duration of fermentation 18-20 hours
• After fermentation kvass is cooled down to 5-7 0С
for yeast precipitation

12. 5. Mixing and bottling
• In this stage kvass is mixed with 70-75 % of sugar syrup
and 30 % of KWC. If intensity of color is not appropriate
then koler is added.
• Mixing is made
by using CO2
• Kvass is kept at temperature 2-12 0С

13. Kvass as a bottled drink
• 1. Preparation of sugar syrup and koler
• 2. Preparation of mixing syrup – mixing of kvass
concentrate, water, sugar syrup, lactic or citric acid
solution. Honey, horseradish, caraway and ascorbic acid
can be added too.
Kvass concentrate (dry matter content 68-72 %) can be
made:
- mixing KWC, sugar syrup and lactic acid
- making wort made from rye and barley malt, wort
concentration, adding sugar syrup, koler and lactic acid
• 3. CO2 saturation
• 4. Bottling