RU2697385C2 - Composition of kvass compound fermentation, method of its preparation and its use in preparation of beverages - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the industry of alcohol-free beverages. Method of producing a kvass compound fermentation, which can be diluted to produce kvass by blending a fermented base type B, concentrate of kvass wort, a solution containing lactic acid, in particular a fermented base type A and sugar with further pasteurisation process of the mixture. Also described is a method of producing kvass, which includes a step of diluting said compound to obtain final kvass.

EFFECT: invention discloses a composition of a ferment kvass compound, a method for preparation thereof and use thereof in preparation of beverages.

16 cl, 3 dwg, 23 tbl, 4 ex

Description

This invention relates to a fermentation kvass compound composition and a method for its production.

Kvass is an old fermentation drink and a common non-alcoholic drink in Russia, Ukraine and other countries of Eastern Europe. This fermentation drink is traditionally made from bread, grain, malt and sugar, in addition, it is often added to other plant components (for example, berries, herbs, spices, honey ...). Due to the fact that its alcohol content is below 1.2%, kvass is usually considered a non-alcoholic drink.

Traditionally, from ancient times, kvass is made using the natural fermentation of rye bread, which results in a product that has a characteristic bread flavor.

On an industrial scale, the production of kvass is more complicated and involves numerous stages. In general terms, kvass wort concentrate is obtained by boiling grain, mashing, filtering and concentrating. Then, the kvass wort concentrate is mixed with water and sugar and fermented with yeast cultures and, possibly, lactic acid bacteria to obtain the finished kvass. However, this method requires the use of high-performance fermentation shops at the final stage of kvass production and, accordingly, such a process is not applicable in a standard bottling workshop without a high-tech finished product quality control system.

In order to make it possible to produce kvass without a fermentation workshop, concentrated fermented bases can be used. Such bases can be diluted with sugar and water and do not require a fermentation step. For example, RU 2447141 discloses a concentrated fermented wort, which can be directly used for the production of non-alcoholic kvass. WO 2013/041496 also discloses two types of bases. The first is concentrated kvass wort, which can be mixed with distillate to produce kvass. The second is a fermented kvass wort concentrate which can be mixed with unfermented kvass wort concentrate to produce kvass.

It should be noted that the production of kvass using some fermented bases gives the final product with low organoleptic and physicochemical parameters.

Thus, there is a need for a fermentation kvass compound that can be easily used in a standard bottling plant and which allows the production of high-quality kvass.

The purpose of this invention is to obtain a compound of kvass fermentation, which could easily be used to obtain the final drink with a characteristic smell and taste.

Another objective of the present invention relates to an easy-to-use method for the production of kvass fermentation compound.

Another objective of the present invention is the use of kvass fermentation compound to obtain kvass after dilution.

Another objective of the present invention relates to the use of fermented concentrated kvass wort to obtain a fermentation kvass compound.

The main method, including any implementation of the invention and any backup options

This invention relates to a process for manufacturing a fermentation kvass compound, which can be diluted with water to obtain kvass, including the following steps:

a) mixing the following ingredients:

(i) a fermented concentrated type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS),

(iii) a solution containing lactic acid, and

(iv) sugar

b) heating the mixture obtained as a result of step a) at a temperature not lower than 60 ° C.

This invention is based on an unexpected observation when it was noticed by the Inventors that mixing a specific base of concentrated fermented (type B) with kvass wort concentrate (KKS), sugar and lactic acid makes it possible to obtain a fermentation kvass compound, which can be used to obtain good quality kvass by simple dilution.

Moreover, contrary to popular belief, the Inventors observed that water is not necessary for dissolving sugar during the process of this invention.

Therefore, the production of fermentation kvass compound of the present invention does not require the addition and evaporation of water and, accordingly, avoids significant losses of aromatic substances.

Thus, the step of heating the mixture in the invention does not correspond to the evaporation step, but to the pasteurization step. This step is preferably carried out at a temperature between 60 and 100 ° C, more preferably between 70 and 80 ° C.

In the present invention, the term “fermentation kvass compound” refers to a mixture obtained by mixing and heating a mixture of a fermented concentrated base, kvass wort concentrate, a solution containing lactic acid and sugar. Such a fermentation kvass compound can be easily diluted to obtain kvass.

In the present invention, the term "wort" refers to an extract obtained by filtering a mash diluted or undiluted with water.

In the present invention, the term “kvass wort” means a wort obtained from fermented or unfermented rye malt, grain raw materials (barley, corn and / or rye) and barley malt.

In a particular case, kvass wort can be obtained from a mixture of fermented rye malt, grain raw materials (corn, rye or barley) and barley malt.

In a particular case, kvass wort can be obtained from a mixture (in proportion to the total weight) of 1/3 fermented rye malt, 1/3 of the raw material (corn, rye or barley) and 1/3 of barley malt.

In a particular case, kvass wort can be obtained by preparing mash from the following raw materials: rye or a mixture of rye and corn flour or corn flour (20-60%), dry fermented rye malt (25-50%) and barley malt (5-20 %).

A variant of kvass wort that can be used to make white kvass can also be obtained by using unfermented dry rye malt instead of dry fermented rye malt.

In the present invention, the term “kvass wort concentrate” (“KKS”) means a concentrated form of the kvass wort described above.

In the present invention, the term “concentrated fermented base” means fermented wort, concentrated and then fermented.

In addition, in the present invention, the term “concentrated fermented base” means fermented wort, fermented and then concentrated.

In this study, there are two types of concentrated fermented base, namely “type A” and “type B”, which can be used to produce fermentation kvass compound.

A Concentrated Fermented Base Type A is a product that can be used to correct acidity in the preparation of kvass or a soft drink. A concentrated fermented type A base can be produced by double fermentation in the presence of yeast and sour-milk bacteria, as disclosed in RU 2447140. In another case, a concentrated fermented type A base can be produced by single fermentation in the presence of sour-milk bacteria.

In the present invention, a concentrated type A fermented base is preferably obtained by single fermentation in the presence of sour milk bacteria.

In the particular case, "concentrated fermented base type A" can be produced using fermented and unfermented dry rye malt in an amount of 50% of the weight of each of these types of raw materials in the mash, which allows for a dark base.

In the particular case, "concentrated fermented base type A" can be produced using unfermented dry rye malt in an amount of 100% of the weight of the raw material in the mash, which allows the production of a light base.

“Concentrated Fermented Base Type B” is a product that can be diluted to produce non-alcoholic kvass. A "concentrated type B fermented base" can be produced by double fermentation in the presence of yeast and sour-milk bacteria, or, in another case, by single fermentation in the presence of yeast, as disclosed in RU 2447141. In another case, a concentrated type B fermented base can be produced by single fermentation with yeast.

In the present invention, “concentrated fermented type B base” is preferably obtained by single fermentation in the presence of yeast.

In a particular case, "concentrated fermented type B base" can be produced by preparing a mash from the following raw materials: fermented dry rye malt (20% by weight), unfermented dry rye malt (25% by weight), rye (40% by weight) and introduction into the filtrate kvass wort concentrate (10% by weight) and sugar syrup (5% by weight), which makes it possible to produce a dark base.

In a particular case, “concentrated fermented base type B” can also be produced by preparing a mash from the following raw materials: fermented dry rye malt (20% by weight), unfermented dry rye malt (15% by weight), light brewing barley malt or wheat brewing malt or malt from other crops (10% by weight), rye (20% by weight), malting barley or corn grits or corn starch or rye baking flour (20% by weight), and adding kvass wort concentrate (10% by weight) to the filtrate ) And sugar syrup (5% weight), which allows the dark base.

In a particular case, “concentrated fermented base type B” can also be produced by preparing a mash from the following raw materials: unfermented dry rye malt (55% by weight), rye (40% by weight) and sugar syrup (5% by weight), which allows producing light foundation.

In this invention, the term "alcohol content" means a standard unit of measurement of the amount of alcohol (ethyl) contained in a given volume of a beverage. In the present invention, the alcohol content is given as volume percent and corresponds to the number of milliliters of pure ethyl alcohol present in 100 milliliters of the solution at 20 ° C.

In the present invention, the term “solids content by mass” means measuring the mass of a material after it has completely dried, i.e. all of its components except water, and is given as a percentage of weight in relation to total weight.

In the present invention, the term “acidity” means a measurement of acidity expressed in units, i.e., Acid Units. According to the procedure adopted in Russia for determining acid units, 1 acid unit = 1 cm ³ (expressed through a concentration of 1 mol / dm ³ in NaOH) × 100 g of product. The desired concentration of NaOH for analysis is 0.1N-0.01N.

In the present invention, the term "color" means the measurement of color according to the European Brewing Convention (EMU). To determine the color according to EMU, a photometer or spectrophotometer can be used to measure the extinction of a wave of light with a length of 430 nm when passing through 1 cm of a drink contained in a standard cuvette 1 cm per 1 cm. Absorption - registration of the ratio of the intensity of the light beam at the entrance to the sample output intensity. This difference is multiplied by 25 to get the EMU unit.

In particular, the alcohol content of the type B concentrated fermented base described above is lower than 0.0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0, 8 or 0.9%.

In particular, the dry matter mass in the concentrated B type fermented base described above is 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30%.

The dry matter mass in the concentrated fermented base described above type B is preferably from 18 to 25%, more preferably from 20 to 25%.

In particular, the acidity of the type B concentrated fermented base described above is 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 units.

The acidity of the type B concentrated fermented base described above is preferably in the range from 10 to 20 units, more preferably from 10 to 15 units.

In particular, the color of the type B concentrated fermented base described above may have a value of at least 700, 701, 702, 703, 704, 705, 706, 707, 708, 709, 710, 711, 712, 713, 714, 715, 716, 717, 718, 719, 720, 721, 722, 723, 724, 725, 726, 727, 728, 729, 730, 731, 732, 733, 734, 735, 736, 737, 738, 739, 740, 741, 742, 743, 744, 745, 746, 747, 748, 749, 750, 751, 752, 753, 754, 755, 756, 757, 758, 759, 760, 761, 762, 763, 764, 765, 766, 767, 768, 769, 770, 771, 772, 773, 774, 775, 776, 777, 778, 779, 780, 781, 782, 783, 784, 785, 786, 787, 788, 789, 790, 791, 792, 793, 794, 795, 796, 797, 798, 799, 800, 801, 802, 803, 804, 805, 806, 807, 808, 809, 810, 811, 812, 813, 814, 815, 816, 817, 818, 819, 820, 821, 822, 823, 824, 825, 826, 827, 828, 829, 830, 831, 832, 833, 834, 835, 836, 837, 838, 839, 840, 841, 842, 843, 844, 845, 846, 847, 848, 849, 850, 851, 852, 853, 854, 855, 856, 857, 858, 859, 86 0, 861, 862, 863, 864, 865, 866, 867, 868, 869, 870, 871, 872, 873, 874, 875, 876, 877, 878, 879, 880, 881, 882, 883, 884, 885, 886, 887, 888, 889, 890, 891, 892, 893, 894, 895, 896, 897, 898, 899, 900, 901, 902, 903, 904, 905, 906, 907, 908, 909, 910, 911, 912, 913, 914, 915, 916, 917, 918, 919, 920, 921, 922, 923, 924, 925, 926, 927, 928, 929, 930, 931, 932, 933, 934, 935, 936, 937, 938, 939, 940, 941, 942, 943, 944, 945, 946, 947, 948, 949, 950, 951, 952, 953, 954, 955, 956, 957, 958, 959, 960, 961, 962, 963, 964, 965, 966, 967, 968, 969, 970, 971, 972, 973, 974, 975, 976, 977, 978, 979, 980, 981, 982, 983, 984, 985, 986, 987, 988, 989, 990, 991, 992, 993, 994, 995, 996, 997, 998, 999 or 1000 EMU.

The color of the type B concentrated fermented base described above is preferably in the range 750 to 850 EMU.

In particular, the pH level of the above concentrated fermented base type B is 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3, 9 or 4.0

The pH of the above concentrated concentrated type B fermented base is preferably from 3.3 to 3.5.

In the present invention, lactic acid and sugar are added by mixing with a concentrated fermented type B base and KKS to obtain a fermentation kvass compound.

Lactic acid can be introduced in various ways:

- by adding a solution of lactic acid,

- by adding concentrated fermented base type A containing a complex of organic acids and lactic acid due to fermentation with sour-milk bacteria, or

- by adding a mixture of lactic acid and concentrated fermented base type A.

Sugar can be made in various ways:

(i) by adding sugar, or

(ii) by adding a sweetened kvass must concentrate and a reduced sugar amount compared to method (i).

Determination of kvass fermentation compound

In the particular case of the invention, the present invention relates to a method in which the specified kvass fermentation compound has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 60 to 75% of the specific gravity,

- acidity from 20 to 30 acid units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution.

The alcohol content in the above fermentation kvass compound is lower than 0.0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1, 0%, preferably lower than 0.5%, more preferably lower than 0.3%.

In particular, the solids mass in the fermentation kvass compound described above is 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, or 75%.

The mass of solids in the above fermentation kvass compound is from 66 to 70%.

In particular, the acidity in the above kvass fermentation compound is 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 units.

The acidity of the kvass fermentation compound is preferably from 20-25 units.

In particular, the color parameter of the above fermentation kvass compound is from 1200 to 1500, preferably from 1250 to 1450 EMU.

In particular, the pH level in the above fermented kvass compound is 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3 or 3.4, after 10% dilution.

In the present invention, the kvass fermentation compound has a high content of volatile components such as esters and / or aldehydes.

In the particular case of the invention, the above kvass fermentation compound contains at least 100 mg / l, preferably at least 200 mg / l, preferably 1000 mg / l, esters.

In the particular case of the invention, the above kvass fermentation compound contains ethyl formate and / or ethyl acetate and / or ethyl lactate and / or ethyl caproate.

In the particular case of the invention, the above kvass fermentation compound contains at least 100 mg / l, preferably at least 200 mg / l, preferably 1000 mg / l, ethyl lactate.

In the particular case of the invention, the above kvass fermentation compound contains at least 1 mg / l aldehydes, preferably 10 mg / l.

In the particular case of the invention, the above kvass fermentation compound contains acetaldehyde and / or hexylaldehyde and / or benzaldehyde and / or phenylacetaldehyde.

The fermentation kvass compound is characterized by a high-quality profile of aromatic indicators such as wine tones, tones of dried fruits and tones of burnt sugar.

In various instances of the invention, the fermentation kvass compound of the present invention can be adapted to produce dark or light (or white) kvass.

Definition of KKS

In another particular embodiment of the invention, this invention involves a method in which the kvass wort concentrate (KKS) described herein has the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

The above KKS covers KKS with or without added sugar.

In particular, the alcohol content in the kvass wort concentrate described above is below 0.01%.

The alcohol content in the above fermented wort concentrate is 0.0%.

In particular, the solids weight in the kvass wort concentrate described above is 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, or 75%.

The mass of solids in the concentrate of kvass must (KKS) is preferably from 68 to 72%.

In particular, the acidity of the kvass wort concentrate (KKS) described above is 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34 , 35, 36, 37, 38, 39 or 40 units

Preferably, the color of the above fermented wort concentrate (KKS) is from 2000 to 2600 EMU.

In particular, the color parameter of the above kvass wort concentrate (KKS) is equal to 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018 , 2019, 2020, 2021, 2022, 2023, 2024, 2025, 2026, 2027, 2028, 2029, 2030, 2031, 2032, 2033, 2034, 2035, 2036, 2037, 2038, 2039, 2040, 2041, 2042, 2043 2044, 2045, 2046, 2047, 2048, 2049, 2050, 2051, 2052, 2053, 2054, 2055, 2056, 2057, 2058, 2059, 2060, 2061, 2062, 2063, 2064, 2065, 2066, 2067, 2068 , 2069, 2070, 2071, 2072, 2073, 2074, 2075, 2076, 2077, 2078, 2079, 2080, 2081, 2082, 2083, 2084, 2085, 2086, 2087, 2088, 2089, 2090, 2091, 2092, 2093 , 2094, 2095, 2096, 2097, 2098, 2099, 2100, 2101, 2102, 2103, 2104, 2105, 2106, 2107, 2108, 2109, 2110, 2111, 2112, 2113, 2114, 2115, 2116, 2117, 2118 , 2119, 2120, 2121, 2122, 2123, 2124, 2125, 2126, 2127, 2128, 2129, 2130, 2131, 2132, 2133, 2134, 2135, 2136, 2137, 2138, 2139, 2140, 214 1, 2142, 2143, 2144, 2145, 2146, 2147, 2148, 2149, 2150, 2151, 2152, 2153, 2154, 2155, 2156, 2157, 2158, 2159, 2160, 2161, 2162, 2163, 2164, 2165, 2166, 2167, 2168, 2169, 2170, 2171, 2172, 2173, 2174, 2175, 2176, 2177, 2178, 2179, 2180, 2181, 2182, 2183, 2184, 2185, 2186, 2187, 2188, 2189, 2190, 2191, 2192, 2193, 2194, 2195, 2196, 2197, 2198, 2199, 2200, 2201, 2202, 2203, 2204, 2205, 2206, 2207, 2208, 2209, 2210, 2211, 2212, 2213, 2214, 2215, 2216, 2217, 2218, 2219, 2220, 2221, 2222, 2223, 2224, 2225, 2226, 2227, 2228, 2229, 2230, 2231, 2232, 2233, 2234, 2235, 2236, 2237, 2238, 2239, 2240, 2241, 2242, 2243, 2244, 2245, 2246, 2247, 2248, 2249, 2250, 2251, 2252, 2253, 2254, 2255, 2256, 2257, 2258, 2259, 2260, 2261, 2262, 2263, 2264, 2265, 2266, 2267, 2268, 2269, 2270, 2271, 2272, 2273, 2274, 2275, 2276, 2277, 2278, 2279, 2280, 2281, 2282, 2283, 2284, 2285, 2286, 2287, 2288, 2289, 2290, 2291, 2292, 2293, 2294, 2295, 2296, 2297, 2298, 2299, 2300, 2301, 2302, 2303, 2304, 2305, 2306, 2307, 2 308, 2309, 2310, 2311, 2312, 2313, 2314, 2315, 2316, 2317, 2318, 2319, 2320, 2321, 2322, 2323, 2324, 2325, 2326, 2327, 2328, 2329, 2330, 2331, 2332, 2333, 2334, 2335, 2336, 2337, 2338, 2339, 2340, 2341, 2342, 2343, 2344, 2345, 2346, 2347, 2348, 2349, 2350, 2351, 2352, 2353, 2354, 2355, 2356, 2357, 2358, 2359, 2360, 2361, 2362, 2363, 2364, 2365, 2366, 2367, 2368, 2369, 2370, 2371, 2372, 2373, 2374, 2375, 2376, 2377, 2378, 2379, 2380, 2381, 2382, 2383, 2384, 2385, 2386, 2387, 2388, 2389, 2390, 2391, 2392, 2393, 2394, 2395, 2396, 2397, 2398, 2399, 2400, 2401, 2402, 2403, 2404, 2405, 2406, 2407, 2408, 2409, 2410, 2411, 2412, 2413, 2414, 2415, 2416, 2417, 2418, 2419, 2420, 2421, 2422, 2423, 2424, 2425, 2426, 2427, 2428, 2429, 2430, 2431, 2432, 2433, 2434, 2435, 2436, 2437, 2438, 2439, 2440, 2441, 2442, 2443, 2444, 2445, 2446, 2447, 2448, 2449, 2450, 2451, 2452, 2453, 2454, 2455, 2456, 2457, 2458, 2459, 2460, 2461, 2462, 2463, 2464, 2465, 2466, 2467, 2468, 2469, 2470, 2471, 2472, 2473, 2474, 2475, 2476, 2477, 2478, 2479, 2480, 2481, 2482, 2483, 2484, 2485, 2486, 2487, 2488, 2489, 2490, 2491, 2492, 2493, 2494, 2495, 2496, 2497, 2498, 2499, 2500, 2501, 2502, 2503, 2504, 2505, 2506, 2507, 2508, 2509, 2510, 2511, 2512, 2513, 2514, 2515, 2516, 2517, 2518, 2519, 2520, 2521, 2522, 2523, 2524, 2525, 2526, 2527, 2528, 2529, 2530, 2531, 2532, 2533, 2534, 2535, 2536, 2537, 2538, 2539, 2540, 2541, 2542, 2543, 2544, 2545, 2546, 2547, 2548, 2549, 2550, 2551, 2552, 2553, 2554, 2555, 2556, 2557, 2558, 2559, 2560, 2561, 2562, 2563, 2564, 2565, 2566, 2567, 2568, 2569, 2570, 2571, 2572, 2573, 2574, 2575, 2576, 2577, 2578, 2579, 2580, 2581, 2582, 2583, 2584, 2585, 2586, 2587, 2588, 2589, 2590, 2591, 2592, 2593, 2594, 2595, 2596, 2597, 2598, 2599 or 2600 EMU.

In particular, the pH of the above kvass wort concentrate (KKS) is 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4 4 or 4,5.

Refined description of dry matter in sugar

In another particular embodiment of the invention, this invention involves a method in which the aforementioned sugar has a solids content of not less than 99.0%, preferably not less than 99.9%, more preferably not less than 99.98%.

Determination of a solution containing lactic acid

In this invention, lactic acid can be introduced in various ways:

- by adding a solution of lactic acid,

- by adding a concentrated fermented base type A containing lactic acid as a result of fermentation with sour-milk bacteria, or

- by adding a mixture of a solution of lactic acid and concentrated fermented base type A.

Lactic acid solution = lactic acid solution

In the particular case of carrying out the invention, the present invention relates to a process in which the aforementioned solution containing lactic acid is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

In particular, the acidity of the above lactic acid solution is 850, 851, 852, 853, 854, 855, 856, 857, 858, 859, 860, 861, 862, 863, 864, 865, 866, 867, 868, 869, 870 , 871, 872, 873, 874, 875, 876, 877, 878, 879, 880, 881, 882, 883, 884, 885, 886, 887, 888, 889, 890, 891, 892, 893, 894, 895 , 896, 897, 898, 899 or 900 units

Lactic Acid Solution = Type A

In the particular case of carrying out the invention, the present invention relates to a method in which the aforementioned solution containing lactic acid is a concentrated fermented type A base having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

In particular, the alcohol content of the above concentrated fermented type A base is lower than 0.01%.

The alcohol content in the above concentrated concentrated fermented kvass wort type A is preferably 0.00%.

In particular, the dry weight in the above concentrated fermented kvass wort type A is preferably 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20%.

The dry weight in the above concentrated fermented base type A is preferably from 13 to 17%.

In particular, the acidity of the aforementioned concentrated fermented type A base is from 50 to 55 units.

In particular, the color of the above-described concentrated fermented type A base is 800, 801, 802, 803, 804, 805, 806, 807, 808, 809, 810, 811, 812, 813, 814, 815, 816, 817, 818, 819 , 820, 821, 822, 823, 824, 825, 826, 827, 828, 829, 830, 831, 832, 833, 834, 835, 836, 837, 838, 839, 840, 841, 842, 843, 844 , 845, 846, 847, 848, 849, 850, 851, 852, 853, 854, 855, 856, 857, 858, 859, 860, 861, 862863, 864, 865, 866, 867, 868, 869, 870 , 871, 872, 873, 874, 875, 876, 877, 878, 879, 880, 881, 882, 883, 884, 885, 886, 887, 888, 889, 890, 891, 892, 893, 894, 895 , 896, 897, 898, 899, 900, 901, 902, 903, 904, 905, 906, 907, 908, 909, 910, 911, 912, 913, 914, 915, 916, 917, 918, 919, 920 , 921, 922, 923, 924, 925, 926, 927, 928, 929, 930, 931, 932, 933, 934, 935, 936, 937, 938, 939, 940, 941, 942, 943, 944, 945 , 946, 947, 948, 949, 950, 951, 952, 953, 954, 955, 956, 957, 958, 959, 960, 961, 962, 963, 964, 965, 966, 967, 968, 969, 970 , 971, 972, 973, 974, 975, 976, 977, 978, 979, 980, 981, 982, 983, 984, 985, 986, 987, 988, 989, 990, 991, 992, 993, 994, 995 996, 997, 998, 999 or 1000 EMU.

The color of the type A concentrated base fermentation described above is preferably 850 to 950 EMU.

In particular, the pH level of the above concentrated fermented base type A is 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3, 4 or 3,5.

The pH of the above concentrated fermented type A base is preferably from 2.9 to 3.2.

lactic acid solution = lactic acid solution + Type A

In the particular case of carrying out the invention, the present invention relates to a process in which the aforementioned solution containing lactic acid is a mixture comprising:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%

- acidity from 850 to 900 units, and

- titer - 80%, and

- a concentrated fermented base type A having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

specific type B + specific KKS + specific lactic acid solution + specific sugar → fermentation kvass compound

In the particular case of the invention, the present invention relates to a method in which the aforementioned kvass fermentation compound has the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75%,

- acidity from 20 to 30 units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution,

including the following steps:

a) blending the following ingredients:

(i) a concentrated fermented type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) a solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

(iv) sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

b) heating and stirring the mixture obtained in step a) at a temperature of at least 60 ° C.

specific type B + specific KKS + specific type A + specific sugar → fermentation kvass compound

In another particular embodiment of the invention, the present invention relates to a process in which the aforementioned kvass fermentation compound has the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75%,

- acidity from 20 to 30 units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution,

including the following steps:

a) blending of the following ingredients:

(i) a concentrated fermented type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) a solution containing lactic acid, which is a concentrated fermented type A base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

(iv) sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

b) heating and stirring the mixture obtained as a result of step a) at a temperature not lower than 60 ° C.

specific type B + specific KKS + mixture lactic acid solution / specific type A + specific sugar → kvass fermentation compound

In another particular embodiment of the invention, the present invention relates to a process in which the aforementioned kvass fermentation compound has the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75%,

- acidity from 20 to 30 units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution,

including the following steps:

a) blending of the following ingredients:

(i) a concentrated fermented type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) a solution containing lactic acid, which is a mixture of:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

(iv) sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

b) heating and stirring the mixture obtained in step a) at a temperature of at least 60 ° C.

The method with certain proportions (without type A)

In another particular embodiment of the invention, the present invention relates to a method in which the mixture described in step a) consists of:

19.6% of the aforementioned kvass wort concentrate (KKS),

37.0% of the aforementioned concentrated fermented type B base,

42.0% of the above sugar, and

1.4% of the above lactic acid solution.

A method with specific proportions (with type A + lactic acid)

In another particular embodiment of the invention, the present invention relates to a method in which the mixture described in step a) consists of:

21.9% of the aforementioned kvass wort concentrate (KKS),

19.9% of the aforementioned concentrated fermented type B base,

46.7% of the above sugar,

0.6% of the above lactic acid solution and

10.9% of the above concentrated type A fermented base

Proportional method (type A only)

In another particular embodiment of the invention, the present invention relates to a method in which the mixture described in step a) consists of:

24.6% of the aforementioned kvass wort concentrate (KKS),

22.3% of the aforementioned concentrated fermented type B base,

52.4% of the above sugar,

0.7% of the above concentrated type A fermented base

Various alternatives with different mixing sequences (with a solution containing lactic acid)

In the particular case of the invention, the present invention relates to a method in which, in step a), the type B concentrated fermented base described above and the kvass wort concentrate (KKS) described above are mixed together before mixing with the above lactic acid solution and the above sugar.

In another particular embodiment of the invention, the invention relates to a method in which, in step a), the above-described kvass wort concentrate (KKS) and the above-described lactic acid solution are mixed together before mixing with the above-described concentrated fermented base type B and the above-described sugar.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a), the above-described kvass wort concentrate (KKS) and the above-described sugar are mixed together before mixing with the above-described concentrated fermented base type B and the above-described solution containing lactic acid.

In another particular embodiment of the invention, this invention relates to a method in which, in step a) the above concentrated fermented type B base and the above solution containing lactic acid are mixed together before mixing with the above fermented wort concentrate (KKS) and the above sugar.

In another particular embodiment of the invention, this invention relates to a method in which, in step a) the above concentrated fermented type B base and the above sugar are mixed together before mixing with the above fermented wort concentrate (KKS) and the above solution containing lactic acid.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a), the above solution containing lactic acid and the above sugar are mixed together before mixing with the above-described fermented wort concentrate (KKS) and the above-described concentrated fermented base type B.

In another particular embodiment, the invention relates to a method in which, in step a) the type B concentrated fermented base described above, the kvass wort concentrate (KKS) described above and the sugar described above are mixed together before mixing with the above solution containing lactic acid.

In another particular embodiment of the invention, this invention relates to a method in which, in step a) the type B concentrated fermented base described above, the kvass wort concentrate (KKS) described above and the above solution containing lactic acid are mixed together before mixing with the sugar described above.

In another particular embodiment of the invention, this invention relates to a method in which, in step a) the above concentrated fermented type B base, the above solution containing lactic acid and the above sugar are mixed together before mixing with the above fermented wort concentrate (KKS).

In another particular embodiment of the invention, the present invention relates to a method in which, in step a), the above-described kvass wort concentrate (KKS), the above-described solution containing lactic acid and the above-described sugar are mixed together before mixing with the above-described concentrated fermented base type B.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a) the above-described kvass wort concentrate (KKS), the above-described concentrated fermented base type B, the above-described solution containing lactic acid and the above-described sugar are mixed together.

Various alternatives with different mixing sequences of the characterized ingredients (with a specific lactic acid solution)

In a more particular case of the invention, the invention relates to a process in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

mixed together

before mixing with:

(i) the above solution containing lactic acid, which is a solution of lactic acid, having the following characteristics:

- mass fraction of dry matter 50%,

- acidity from 850 to 900 units, and

- titer - 80%, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

mixed together

before mixing with:

(i) the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together

before mixing with:

(i) the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above solution containing lactic acid, which is a solution of lactic acid, having the following characteristics:

- mass fraction of dry matter 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%.

In another particular embodiment of the invention, the present invention relates to a process in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above solution containing lactic acid, which is a solution of lactic acid, having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above, having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH from 3.5 to 4.5, and

(iii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together

before mixing with the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH from 3.5 to 4.5, and

(iii) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

mixed together

before mixing with the sugar described above containing at least 99.0% dry matter, preferably at least 99.9%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%, and

(iii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together

before mixing with the above fermented wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(ii) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%, and

(iii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together

before mixing with the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) the above solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%, and

(iv) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together.

Various alternatives with different mixing sequences of the characterized ingredients (only with Type A, without a specific lactic acid solution)

In a more particular case of the invention, the invention relates to a process in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

mixed together

before mixing with:

(i) the above solution containing lactic acid, which is a concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

a pH level from 2.5 to 3.5, and

(ii) the above sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above solution containing lactic acid, which is a concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

mixed together

before mixing with:

(i) the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

a pH level of from 3.0 to 4.0, and

(ii) the above sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH from 3.5 to 4.5, and

(ii) the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

mixed together

before mixing with:

(i) the above concentrated fermented type B base which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) and the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above, having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

mixed together

before mixing with the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) and the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

mixed together

before mixing with the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iii) and the above sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

mixed together

before mixing with the above fermented wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(ii) the above solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iii) and the above sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

mixed together

before mixing with the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) the above solution containing lactic acid, which is a concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

(iv) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together.

Various alternatives with different mixing sequences of the characterized ingredients (with lactic acid / Type A mixture)

In the particular case of the invention, the present invention relates to a method in which at step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) and the above described kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

mixed together

before mixing with:

(i) the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

(ii) and the aforementioned sugar having a solids content of not less than 99.0%, preferably not less than 99.9%, more preferably not less than 99.98%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(ii) the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

mixed together

before mixing with:

(i) the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

mixed together

before mixing with:

(i) the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) and the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) and the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(ii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

mixed together

before mixing with:

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) and the above-described concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above, having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

mixed together

before mixing with the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) and the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

mixed together

before mixing with the above sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iii) and the above sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

mixed together

before mixing with the above fermented wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity ,,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(ii) the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iii) and the above sugar containing not less than 99.0% dry matter, preferably not less than 99.9%, more preferably not less than 99.98%,

mixed together

before mixing with the above concentrated fermented base type B, which has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0.

In another particular embodiment of the invention, the present invention relates to a method in which, in step a):

(i) the type B concentrated fermented base described above has the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) the above kvass wort concentrate (KKS) having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

(iii) the above solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iv) and the above sugar containing at least 99.0% dry matter, preferably at least 99.9%,

mixed together.

A process with a sequence of stages of blending and heating: obtaining a specific compound of fermentation kvass = (blend of a specific type B + specific KKS) + heating + (blending of a specific solution of lactic acid + specific sugar) + heating

In the particular case of carrying out the invention, the present invention relates to a method in which said fermentation kvass compound has the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75% of the specific gravity,

- acidity from 20 to 30 acid units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution, including the following steps:

a) blending the following ingredients:

(i) a concentrated fermented type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

b) heating and stirring the mixture obtained as a result of step a) at a temperature not lower than 60 ° C,

c) adding to the heated mixture obtained by step b) the following ingredients:

(i) a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%,

(ii) sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

d) heating the mixture obtained from step c) to a temperature of at least 60 ° C.

The process with the sequence of stages of blending and heating: obtaining a specific compound of kvass fermentation = (blend of a specific type B + specific KKS) + heating + (blend of a specific solution of type A + specific sugar) + heating

In the particular case of carrying out the invention, the present invention relates to a method in which said fermentation kvass compound has the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75% of the specific gravity,

- acidity from 20 to 30 acid units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution,

including the following steps:

a) blending the following ingredients:

(i) a concentrated fermented type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

b) heating and stirring the mixture obtained as a result of step a) at a temperature not lower than 60 ° C,

c) adding to the heated mixture obtained as a result of step b) the following ingredients:

(i) a solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(ii) sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

d) heating the mixture obtained from step c) to a temperature of at least 60 ° C.

A process with a sequence of blending and heating steps: obtaining a specific compound of kvass of fermentation = (blending of a specific type B + specific KKS) + heating + (blending of a solution of lactic acid / type A + specific sugar) + heating

In the particular case of carrying out the invention, the present invention relates to a method in which said fermentation kvass compound has the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75% of the specific gravity,

- acidity from 20 to 30 acid units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution,

including the following steps:

a) blending of the following ingredients:

(i) a concentrated fermented type B base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

(ii) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 78% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 1800 to 3200 EMU, and

- pH level from 3.5 to 4.5,

b) heating and stirring the mixture obtained as a result of step a) at a temperature not lower than 60 ° C,

c) adding to the heated mixture obtained in step b) the following ingredients:

(i) a solution containing lactic acid, which is a mixture of:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%,

- and concentrated fermented wort type A having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(ii) sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%,

d) heating the mixture obtained from step c) to a temperature of at least 60 ° C.

Type B application for the production of kvass fermentation compound

In another aspect, the invention also relates to the use of a concentrated type B fermented base having the following characteristics:

- alcohol content of less than 1%,

- mass fraction of dry matter from 15 to 30% of the specific gravity,

- acidity from 9 to 20 acid units,

- color from 700 to 1000 EMU, and

- pH level from 3.0 to 4.0,

for the production of fermentation kvass compound, which can be diluted to obtain kvass having the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75% of the specific gravity,

- acidity from 20 to 30 acid units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution.

Application Type B + (KKS + lactic acid solution + sugar) in combination for the production of fermentation kvass compound

In the particular case of the invention, the invention relates to the above application, in which the above concentrated fermented base type B is blended with:

(i) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) a solution containing lactic acid, which is a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%,

(iii) and sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

Application Type B + (KKS + solution Type A + sugar) in combination for the production of fermentation kvass compound

In the particular case of the invention, the invention relates to the above application, in which the above concentrated fermented base type B is blended with:

(i) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5,

(ii) a solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iii) and sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

Application Type B + (KKS + mixture of lactic acid solution / Type A + sugar) in combination for the production of fermentation kvass compound

In another particular case of the invention, the invention relates to the above application, in which the above concentrated fermented base type B is blended with:

(i) kvass wort concentrate (KKS), having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 65 to 75% of the specific gravity,

- acidity from 16 to 40 acid units,

- color from 2000 to 2600 EMU, and

- pH level from 3.5 to 4.5 „

(ii) a solution containing lactic acid, which is the following mixture:

- a lactic acid solution having the following characteristics:

- mass fraction of dry matter is equal to 50%,

- acidity from 850 to 900 units, and

- titer - 80%.

- and concentrated fermented base type A, having the following characteristics:

- the alcohol content is less than 0.1%,

- mass fraction of dry matter from 10 to 20%,

- acidity from 45 to 55 units,

- color from 800 to 1000 EMU, and

- pH level from 2.5 to 3.5,

(iii) and sugar containing at least 99.0% dry matter, preferably at least 99.9%, more preferably at least 99.98%.

Fermented kvass compound

In another aspect, the invention also relates to a composition of a fermentation kvass compound, which can be diluted to obtain kvass, the above fermentation kvass compound having the following characteristics:

- the alcohol content is less than 1.0%,

- mass fraction of dry matter from 60 to 75% of the specific gravity,

- acidity from 20 to 30 acid units,

- color from 1100 to 1600 EMU, and

- pH level from 2.4 to 3.4, after 10% dilution.

This particular fermentation kvass compound can be diluted to produce a final light or white kvass.

Application of kvass fermentation compound

In another aspect, the invention relates to the use of the fermentation kvass compound described above for producing kvass.

In particular, the fermentation kvass compound is diluted with water to produce kvass.

Typically, kvass production requires a carbonation step. Such a stage can be carried out by:

- dilution with water and subsequent addition of CO ₂ ,

- simultaneous dilution with water and the addition of CO ₂ , or

- dilution with sparkling water.

In the particular case of the invention, the fermentation kvass compound is used to produce dark kvass.

In the particular case of the invention, the fermentation kvass compound is used to obtain light and white kvass.

Kvass production method

In another aspect, the invention provides a method for preparing kvass, including the step of diluting the fermentation kvass compound described above.

In a particular case, kvass is obtained by diluting the compound of kvass fermentation with water in a ratio of 1/10.

In a particular case, kvass is obtained by diluting from 80 kg to 120 kg of fermentation kvass compound per 1000 l of final kvass, preferably 105 kg of fermentation kvass compound per 1000 l of final kvass.

Kvass

In another aspect, the present invention relates to kvass obtained by diluting a fermentation kvass compound as described above.

The invention will be better explained by the following schemes and examples. In any case, the following examples cannot be considered as limiting the scope of the invention.

LEGENDS OF FIGURES

Figure 1. Diagram showing the production of kvass fermentation compound.

Figure 2. Chart showing the production of kvass from the fermentation kvass compound.

Figure 3. Biplotanalysis of MHC (analysis using the principal component method) of samples obtained as a result of Examples 1, 2 and 3, based on selected marker substances listed in Table 4.4.

A: acetaldehyde, B: ethanol, C: ethyl formate, D: ethyl acetate, E: isobutyl alcohol, F: 1-butanol, G: ethyl lactate, H: ethyl capronate, I: isoamyl alcohol, J: 1-propanol, K: 2-phenylethanol, L: 2-methylpropanal, M: 2-methylbutanal, N: 3-methylbutanal, O: hexanal, P: furfural, Q: methional, R: benzaldehyde, S: phenylacetaldehyde, T: trans-2-noneneal, U: diacetyl; W: 2,3-pentanedione.

EXAMPLES

EXAMPLE 1: Production of Compound Kvass Fermentation by mixing and evaporation (comparative example)

The following experiment was carried out with the aim of obtaining the Compound Kvass Fermentation.

Materials:

Water

KKS: kvass wort concentrate, with 70% dry matter, color 1200 EMU

Granulated sugar

Lactic Acid 80%, food

CSR Type A, the apparent content of extractives 12.93 ° R, color 200 EMU

CSR Type B, visible content of extractive substances 23.87 ° P, color 950 EMU

a) Blending

In a laboratory mixing reactor (Roboqbo) with a total volume of 5 liters, water was mixed at 90 ° C with an indirect steam heating system with sugar for 10 minutes. At the end of mixing, the introduction of type A, type B and KKS to produce a solution. Roboqbo is an innovative multifunctional device with the following characteristics: a mixer at the bottom (different rpm), a rotatable scraper at the top, a steam supply system, temperature control, Programmable Logic Controllers (PLC), and vacuum and pressure operation .

The solution resulting from step a) has 55.16% solids.

b) Evaporation and addition of lactic acid

The solution obtained as a result of step a) was evaporated to 72% solids. 5.5 g of lactic acid was added during the evaporation process. For evaporation, a Buchirotavapor distillation system was used.

c) Heat treatment

Next, the kvass concentrated mixture was heat treated in a laboratory mixer reactor (Roboqbo) with a food steam supply system at a pressure of 2 bar until the solution reached a temperature of 112 ° C for 5 minutes, after which it was subjected to indirect water cooling at a temperature at 15 ° C.

According to the procedure adopted in Russia for determining acid units, 1 acid unit = 1 cm ³ (expressed through a concentration of 1 mol / dm ³ in NaOH) × 100 g of product. The desired concentration of NaOH for analysis is 0.1N-0.01N.

a) Mixing 10 liters of the final drink

The final drink is obtained by final mixing the fermentation kvass compound with sparkling water at a dosage of 105 g / L (1050 g of the fermentation kvass compound and 9.22 liters of sparkling water).

The apparent content of extractives was analyzed using the densitometric method (AntonPaar) with preliminary dilution of the sample and recalculation taking into account the dilution coefficient.

Carbohydrate analysis was performed using an HPLC refractometer detector, a NucleodurNH2 / NH2-RP column (Machery-Nagel), and a reverse phase fractionation technique. Proteins contained in the sample were removed by Carrez precipitation.

A low level of sucrose indicates that a sugar inversion reaction occurs during the process. Organic acids were analyzed using an array photodiode HPLC detector and a C18 Aquasil column. Reverse phase HPLC coupled with optical spectroscopy are a classic technique for analyzing organic acids. A low pH buffer is used to ensure the protonation of all acid groups, which gives a better interaction between organic acids and the stationary C18 phase.

With each series of samples, calibration was carried out in accordance with the desired organic acids and the measurement was carried out at a wavelength of 210 nm.

Volatile components were analyzed by flow solid-phase microextraction, i.e. 5 ml of the sample was placed in an extraction flask and the volatile components were subsequently isolated by flow solid-phase microextraction (40 ° C, 30 min) and then separated and identified by GC-MS.

Method for determination of aldehydes by derivatization by solid-phase flow microextraction on a carrier with (o- (2,3,4,5,6-pentafluorobenzyl) hydroxylamine), as well as capillary gas chromatography and mass spectrometry (KGH / MS).

The process used in Example 1 causes the loss of a large number of volatile components, which reduces the final taste. A sensory test confirmed the low aromatic content resulting from fermentation.

EXAMPLE 2: Production of Compound Kvass Fermentation by mixing

The next experiment was conducted with the aim of producing a compound of kvass fermentation.

Materials:

KKS: kvass wort concentrate, with 70% dry matter, color 2400 EMU

Granulated sugar

Lactic Acid 80%, food

KSS Type B, the apparent content of extractives is 18.05 ° P, color 800 EMU

a) Blending

In a laboratory mixing reactor (Roboqbo) (with a total volume of 4 liters, a surface scraper and an indirect steam heating system), KKS, Type B and granulated sugar were subjected to simultaneous mixing and heating. The resulting solution was heated to 55 ° C and lactic acid was added to it, after which the solution was mixed for 10 minutes to obtain a fermentation kvass compound.

b) Heat treatment

Next, the kvass concentrated mixture was subjected to heat treatment in the same reactor at 95 ° C for 5 minutes and cooled to 30 ° C using the method of indirect temperature exposure at a cooling water temperature of 15 ° C.

According to the procedure adopted in Russia for determining acid units, 1 acid unit = 1 cm ³ (expressed through a concentration of 1 mol / dm ³ in NaOH) × 100 g of product. The desired concentration of NaOH for analysis is 0.1N-0.01N.

a) Mixing 10 liters of the final drink

The final drink is obtained by final mixing the fermentation kvass compound with sparkling water at a dosage of 105 g / L (1050 g of the fermentation kvass compound and 9.22 liters of sparkling water).

According to the procedure adopted in Russia for determining acid units, 1 acid unit = 1 cm ³ (expressed in terms of 1 mol / dm ³ expressed as NaOH) × 100 g of product. The desired concentration of NaOH for analysis is 0, N-0.1N.

The apparent content of extractives was analyzed using the densitometric method (AntonPaar) with preliminary dilution of the sample and recalculation taking into account the dilution coefficient.

Carbohydrate analysis was performed using an HPLC refractometer detector, a NucleodurNH2 / NH2-RP column (Machery-Nagel), and a reverse phase fractionation technique. Proteins contained in the sample were removed by Carrez precipitation.

A low level of sucrose indicates that a sugar inversion reaction occurs during the process. Organic acids were analyzed using an array photodiode HPLC detector and an Aquasil C18 column. Reverse phase HPLC coupled with optical spectroscopy are a classic technique for analyzing organic acids. A low pH buffer is used to ensure the protonation of all acid groups, which gives a better interaction between organic acids and the stationary C18 phase.

The required organic acids were calibrated with each series of samples and the detection was carried out at a wavelength of 210 nm.

Volatile components were analyzed by flow solid-phase microextraction, i.e. 5 ml of the sample was placed in an extraction flask and the volatile components were subsequently isolated by flow solid-phase microextraction (40 ° C, 30 min) and then separated and identified by GC-MS.

Method for determination of aldehydes by derivatization by solid-phase flow microextraction on a carrier with (o- (2,3,4,5,6-pentafluorobenzyl) hydroxylamine), as well as capillary gas chromatography and mass spectrometry (KGH / MS).

The amount of volatile components in Example 2 is higher than in Example 1. This result shows that the process used in Example 2 is effective in maintaining a good taste profile.

EXAMPLE 3: Compound Kvass Fermentation by mixing

The next experiment was conducted with the aim of producing a compound of kvass fermentation.

Materials:

KKS: kvass wort concentrate, with 70% dry matter, color 2400 ЕV

Granulated sugar

Lactic Acid 80%, food

CSR Type A, the apparent content of extractives 12.93 ° R, color 200 EMU

CSR Type B, visible content of extractive substances 23.87 ° P, color 950 EMU

a) Blending

In a laboratory mixing reactor (Roboqbo) (with a total volume of 4 liters, a scraper surface and an indirect steam heating system), KKS, Type A, Type B and granulated sugar were subjected to simultaneous mixing and heating. The resulting solution was heated to 55 ° C and lactic acid was added to it, after which the solution was mixed for 10 minutes to obtain a fermentation kvass compound.

a) Heat treatment

Next, the kvass concentrated mixture was heat-treated in the same reactor at a temperature of 100 ° C for 5 minutes and cooled to 30 ° C using the method of indirect temperature exposure at a cooling water temperature of 15 ° C.

a) Mixing 10 liters of the final drink

The final drink is obtained by final mixing the fermentation kvass compound with sparkling water at a dosage of 105 g / L (1050 g of the fermentation kvass compound and 9.22 liters of sparkling water). The following table gives the general characteristics of the beverage obtained during this process.

According to the procedure adopted in Russia for determining acid units, 1 acid unit = 1 cm ³ (expressed through a concentration of 1 mol / dm ³ in NaOH) × 100 g of product. The desired concentration of NaOH for analysis is 0.1N-0.01N.

The result of this aromatic profile confirms the relevance of this method to the preservation of important flavors in the final drink.

EXAMPLE 4: Comparison of the results of three different examples (Example 1, Example 2 and Example 3)

According to the procedure adopted in Russia for determining acid units, 1 acid unit = 1 cm ³ (expressed through a concentration of 1 mol / dm ³ in NaOH) × 100 g of product. The desired concentration of NaOH for analysis is 0.1N-0.01N.

This comparison emphasizes that the process used in Example 1 leads to the loss of a high number of volatile components (in particular, esters and aldehydes) resulting from fermentation, compared with the processes used in Example 2 and Example 3 and not involving evaporation.

The processes used in Example 2 and Example 3, allow you to maintain a high content of volatile components, which is important for the final taste.

Sensory test confirms high level of aromatic components resulting from fermentation

Further, the analysis results (selected marker substances) were processed using a multidimensional data analysis software package (TheUnscrambler®; SAMO, Oslo, Norway) to determine the relationship between flavor components and different samples.

The results of this study clearly show the difference between the samples. MGC biplotanalysis (analysis using the principal component method), based on selected marker substances in three samples (Example 1, Example 2 and Example 3) clearly shows the differences between these samples (see Fig. 3).

The sample mentioned in Example 3 is located on the right side of the vertical axis due to the highest concentrations of acetaldehyde, ethyl acetate, 1-propanol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, furfural, hexanal, diacetyl and 2,3-pentanedione in this particular an example.

Thus, this sample will theoretically have rich chocolate, caramel, bread, malt, grain, oilseeds, etc. tones, especially in comparison with the sample described in Example 1.

However, theoretically, a fruity, banana flavor may be present in the sample from Example 3, since it also contains substances with these descriptors.

In addition, the sample from Example 3 has the highest furfural content, which is possibly related to the heat treatment to which the sample was subjected.

The sample from Example 2 is located in the upper left of the vertical axis due to the highest contents of ethyl alcohol, ethyl formate, isobutyl alcohol, ethyl lactate, isoamyl alcohol, 2-phenylethanol (see also Table 4.4).

Theoretically, fruity, banana, floral, pink aromas are more characteristic for this sample, especially compared to other samples and, especially, compared to the sample from Example 1.

However, the concentration of the components that are responsible for the chocolate, caramel, bread flavors is higher than the threshold in the sample from Example 2 and they are higher than the similar indicators for the sample from Example 1 (see Table 4.4: concentration of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal furfural).

These results reflect a clear difference between different samples based on the concentration of selected marker substances. There is a possibility to correlate taste characteristics on a theoretical level with each sample.

Claims (171)

1. A method of manufacturing a fermentation kvass compound, which can be diluted to obtain kvass, said fermentation kvass compound having the following characteristics: the alcohol content is less than 1.0%, mass fraction of dry matter from 60 to 75% of the specific gravity, acidity from 20 to 30 units, color from 1100 to 1600 EBC and pH from 2.4 to 3.4, after 10% dilution; wherein said method includes the following steps: a) blending the following ingredients: (i) a concentrated fermented type B base having the following characteristics: alcohol content less than 1%, mass fraction of dry matter from 15 to 30% of specific gravity, acidity from 9 to 20 units, color from 700 to 1,000 ebc and pH from 3.0 to 4.0, (ii) kvass wort concentrate (KKS), (iii) a solution containing lactic acid, and (iv) sugar, b) heating and stirring the mixture obtained as a result of step a) at a temperature not lower than 60 ° C. 2. The method according to p. 1, in which the above kvass wort concentrate (KKS) has the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 65 to 78% of specific gravity, acidity from 16 to 40 units, color from 1800 to 3200 EBC and pH level from 3.5 to 4.5. 3. The method according to any one of paragraphs. 1 or 2, wherein said solution containing lactic acid is a lactic acid solution having the following characteristics: mass fraction of dry matter is equal to 50%, acidity from 850 to 900 units and titer 80%. 4. The method according to any one of paragraphs. 1 or 2, wherein said solution containing lactic acid is a concentrated fermented type A base having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 10 to 20%, acidity from 45 to 55 units color from 800 to 1000 ebc and pH from 2.5 to 3.5. 5. The method according to any one of paragraphs. 1 or 2, in which the specified solution containing lactic acid is a mixture of a lactic acid solution having the following characteristics: mass fraction of dry matter is equal to 50%, acidity from 850 to 900 units and titer 80%, and concentrated type A fermented base having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 10 to 20%, acidity from 45 to 55 units color from 800 to 1000 ebc and pH from 2.5 to 3.5. 6. The method according to any one of paragraphs. 1-3, in which the specified kvass fermentation compound has the following characteristics: the alcohol content is less than 1.0%, mass fraction of dry matter from 60 to 75% of the specific gravity, acidity from 20 to 30 units, color from 1100 to 1600 EBC and pH from 2.4 to 3.4, after 10% dilution, wherein the method includes the following steps: a) blending the following ingredients: (i) a concentrated fermented type B base having the following characteristics: alcohol content less than 1%, mass fraction of dry matter from 15 to 30% of specific gravity, acidity from 9 to 20 units, color from 700 to 1,000 ebc and pH from 3.0 to 4.0, (ii) kvass wort concentrate (KKS) having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 65 to 78% of specific gravity, acidity from 16 to 40 units, color from 1800 to 3200 EBC and pH from 3.5 to 4.5, (iii) a lactic acid solution having the following characteristics: mass fraction of dry matter is equal to 50%, acidity from 850 to 900 units and titer 80%, (iv) sugar containing at least 99.0% dry matter, b) heating the mixture obtained in step c) to a temperature of at least 60 ° C. 7. The method according to any one of paragraphs. 1, 2, 4, in which the specified kvass fermentation compound has the following characteristics: the alcohol content is less than 1.0%, mass fraction of dry matter from 60 to 75% of the specific gravity, acidity from 20 to 30 units, color from 1100 to 1600 EBC and pH from 2.4 to 3.4, after 10% dilution, wherein the method includes the following steps: a) blending the following ingredients: (i) a concentrated fermented type B base having the following characteristics: alcohol content less than 1%, mass fraction of dry matter from 15 to 30% of specific gravity, acidity from 9 to 20 units, color from 700 to 1,000 ebc and pH from 3.0 to 4.0, (ii) kvass wort concentrate (KKS) having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 65 to 78% of specific gravity, acidity from 16 to 40 units, color from 1800 to 3200 EBC and pH from 3.5 to 4.5, (iii) a solution containing lactic acid, which is a concentrated type A fermented base, having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 10 to 20%, acidity from 45 to 55 units color from 800 to 1000 ebc and pH from 2.5 to 3.5, (iv) sugar containing at least 99.0% dry matter, b) heating the mixture obtained in step c) to a temperature of at least 60 ° C. 8. The method according to any one of paragraphs. 1, 2, 5, wherein said kvass fermentation compound has the following characteristics: the alcohol content is less than 1.0%, mass fraction of dry matter from 60 to 75% of the specific gravity, acidity from 20 to 30 units, color from 1100 to 1600 EBC and pH from 2.4 to 3.4, after 10% dilution, wherein the method includes the following steps: a) blending the following ingredients: (i) a concentrated fermented type B base having the following characteristics: alcohol content less than 1%, mass fraction of dry matter from 15 to 30% of specific gravity, acidity from 9 to 20 units, color from 700 to 1,000 ebc and pH from 3.0 to 4.0, (ii) kvass wort concentrate (KKS) having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 65 to 78% of specific gravity, acidity from 16 to 40 units, color from 1800 to 3200 EBC and pH from 3.5 to 4.5, (iii) a solution containing lactic acid, which is a mixture of: lactic acid solution having the following characteristics: mass fraction of dry matter is equal to 50%, acidity from 850 to 900 units and titer 80%, and concentrated type A fermented base having the following characteristics: the alcohol content is less than 0.1%, mass fraction of dry matter from 10 to 20%, acidity from 45 to 55 units color from 800 to 1000 ebc and pH from 2.5 to 3.5, (iv) sugar containing at least 99.0% dry matter, b) heating the mixture obtained in step c) to a temperature of at least 60 ° C. 9. The method according to any one of paragraphs. 1, 3, 6, in which at step a) the mixture contains 19.6% of the aforementioned kvass wort concentrate (KKS), 37.0% of the aforementioned concentrated fermented type B base, 42.0% of the above sugar and 1.4% of the above lactic acid solution. 10. The method according to any one of paragraphs. 1, 2, 4, 7, in which, in step a), the mixture contains 21.9% of the aforementioned kvass wort concentrate (KKS), 19.9% of the aforementioned concentrated fermented type B base, 46.7% of the above sugar, 0.6% of the above lactic acid solution and 10.9% of the above concentrated type A fermented base 11. The method according to any one of paragraphs. 1, 2, 5, 8, in which, in step a), the mixture contains 24.6% of the aforementioned kvass wort concentrate (KKS), 22.3% of the aforementioned concentrated fermented type B base, 52.4% of the above sugar, 0.7% of the above concentrated type A fermented base 12. The use of a concentrated fermented type B base having the following characteristics: alcohol content less than 1%, mass fraction of dry matter from 15 to 30% of specific gravity, acidity from 9 to 20 units, color from 700 to 1,000 ebc and pH from 3.0 to 4.0, for the production of fermentation kvass compound, which can be diluted to obtain kvass having the following characteristics: the alcohol content is less than 1.0%, mass fraction of dry matter from 60 to 75%, acidity from 20 to 30 units, color from 1100 to 1600 EBC and pH from 2.4 to 3.4, after 10% dilution. 13. The composition of the fermentation kvass compound obtained by the method according to claim 1, which can be diluted to obtain kvass, said kvass fermentation compound having the following characteristics: the alcohol content is less than 1.0%, mass fraction of dry matter from 60 to 75%, acidity from 20 to 30 units, color from 1100 to 1600 EBC and pH from 2.4 to 3.4, after 10% dilution. 14. The use of kvass fermentation compound obtained by the method according to claim 1, for the production of kvass. 15. A method of producing kvass, comprising the step of diluting a fermentation kvass compound obtained by the method of claim 1, wherein said kvass is preferably obtained from the calculation of 105 kg of fermentation kvass compound per 1000 l of final kvass. 16. Kvass obtained by diluting the fermentation kvass compound obtained by the method according to claim 1, characterized in that the dilution process is carried out by: dilution with water and subsequent addition of CO ₂ , simultaneously diluting with water and adding CO ₂ or dilution with sparkling water.

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