The comparison of sensory and physical and chemical properties of kvass made of wheat and rye raw materials

The research objective was to carry out the analysis of the range of drinks for comparison of experimental samples of wheat kvass with conventional kvass of known brands and the determination of uniqueness of this product and appeal of new drink to buyers. The research problem was comparative assessment of sensory and physical and chemical parame-ters of the quality of two developed types of kvass with the samples of kvass of known brands made generally of wheat malt. The materials for comparison purposes and the analysis were experimental samples of kvass from wheat malt and without hop extract of wheaten mash and the kvass made by the companies of JSC “Ochakovo” and JSC “Baltic Brewery”. The assessment of the quality was carried out according to the methods specified in normative documents existing on the territory of the Russian Federation. By the results of research the conclusion that all presented samples of kvass possessed different sensory parameters depending on the type of used raw materials was drawn. Experimental wheat kvass pos-sessed balanced pleasant sourish taste with ill-defined aroma in which easy citrus notes were distinguishable, was prepared only from natural ingredients, in its structure there were no concentrates, dyes and fragrances, and also it had no ana-logs on the market and would be demanded by a wide range of buyers. On the basis of conducted organoleptic and physi-cal and chemical researches it was also possible to draw the conclusion about the uniqueness of the profile of wheat kvass of industrial samples from wheaten and rye raw materials. Also thanks to natural structure without various additives and using not only yeast, but also lactic bacteria, it causes the interest of consumers and has no analogs, therefore it is ac-tual development.