Obtaining fermented kvass base using a natural sugar source

The modern beverage market, including low-alcohol beverages, is characterised by the emergence of new types of products with a functional orientation. Specific properties and increased biological value are achieved by using raw materials that are not typical for the product. Sugar is one of the main raw materials in the production of kvass, it provides the necessary alcohol content in the drink, but at the same time significantly increases its caloric content. Products of sugar beet processing (juice and cake) contain a valuable complex of substances of the original raw material. The aim of the work is to study the possibility of using sugar beet juice (SJS) and beet pulp extract (BPE) in the manufacture of kvass. It was found that the wort based on EZhS is slower fermented in comparison with the wort from SSS, has poorly removable defects in flavour and aroma. Comparative analysis of the process of fermentation of wort on the basis of SCC by different types of yeast showed the advantage of beer yeast of low fermentation, in particular race S-23, over pressed bakery yeast. In the first case the biomass growth was 131 % in relation to the sample fermented with baker's yeast, the loss of dry matter was 1.2 times higher. The enzymatic activity of yeasts on wort from SCC and with the addition of leavening wort concentrate KKS (5, 10, 30 % by volume) was 9-36 % higher than in the control (wort from KKS and sugar syrup). In terms of organoleptic characteristics, the fermented base from SSS and KKS in the amount of 10 % and higher was close to traditional kvass. Thus, the replacement of sugar syrup with fermented base from SSS has a positive effect on the vitality of yeast due to the fullness of the nutrient medium, reduces the duration of fermentation, allows you to get a finished drink with reduced energy value, but enriched with biologically active compounds of native raw materials.