Nowadays a healthy, balanced diet is of im-portance; therefore the relevance of the study is due to the achievement of the following objective, i.e. the development of wheat kvass technology. Kvass, prepared on the basis of wheat malt, fer- mented with the help of yeast and lactic acid bacte-ria, has some health-improving properties. Rye kvass takes a special place in a variety of drinks at present time; although in the ХIХ century this kvass was also popular as fruit and bread kvass. Unfortu-nately, all of those formulations were lost. In the research a series of experiments was made to de-termine the beverage formulation, to select micro-organisms for fermentation. The following raw ma-terials were used: wheat malt, sugar, non-hopped wheat extract, wheat flour and so on. For the selec-tion of microorganisms for fermentation the follow-ing options were considered: baking pressed yeast, ferment, WB-06 yeast and lactic acid bacteria (Lac-tobacillus fermenti), ale yeast and lactic acid bacte-ria (Lactobacillus fermenti). Taking into account scientific data, the raw material for the experiment was wheat pale malt with high extract content and low in protein. Due to the influence of different cul-tures for the fermentation of the drink, it was found out that when using vivo ferment, or a mixture of ale yeast and lactic acid bacteria (Lactobacillus fermenti), kvass taste was more balanced. The technology of wheat kvass from 100 % malt grist has been developed taking into consideration vari-ous factors (raw materials standards, the fermenta-tion time and the sensory evaluation of the resulting beverage).
wheat kvass, soft drink, wheat malt, lactic acid bacteria
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