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    Kvass is made from malt, yeast, water, Yeast strains and Additives. Malting, milling, Mashing and Fermentation are all part of the production line.

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    Kvass is made from malt, yeast, water, Yeast strains and Additives. Malting, milling, Mashing and Fermentation are all part of the production line.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views6 pages

    Table of Contents

    Uploaded by

    nguyenvuk
    Kvass is made from malt, yeast, water, Yeast strains and Additives. Malting, milling, Mashing and Fermentation are all part of the production line.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 6

    TABLE OF CONTENTS

    I.

    INTRODUCTION
    .1
    1. Overview about Kvass.

    ..1
    a. History

    .2
    b. Development

    ..2
    c. What is

    Kvass?..................................................................................................
    ............3
    2. Classification of

    Kvass.............................................
    .......5
    a. Glasnost

    Kvass
    5

    b. Molokhovets Grain

    Kvass
    .6
    c. Kennard

    Kvass
    ...6
    d. Beet

    Kvass
    .7
    II.

    RAW

    MATERIALS
    ..7
    1. Rye-

    malt
    7
    a. Composition..

    ..7
    b. Kvass from

    malt
    10

    2. Yeast kvass.

    10
    a. Ale

    yeast
    11
    b. Yeast strain

    selection
    12
    c. Lactic acid

    bacteria
    .13
    3. Water

    ..16
    a. Principle

    ions
    ..16
    b. pH

    ...17

    c. Water-

    treatment
    ..17
    4. Additives

    .18
    III.

    KVASS MAKING PRODUCTION

    LINE..18
    1. Upstream.

    .19
    a. Malting....

    .19
    b. Milling....

    ..20
    c. Mashing.

    ..22
    d. Fermentation.

    ..24

    2. Down-stream process..

    26
    a. Heat recovery-washing.

    .26
    b. Cleaning efficiency

    improvements...
    ...26
    c. Clarifying

    kvass.
    ...27
    IV.

    PRODUCT

    QUALITY
    ..30
    1. Value..

    .30
    2. Kvass today..

    ..31
    V.

    CONCLUSION..

    ....34

    VI.

    REFERENCES..
    35

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