IMPROVEMENT OF KVASS TECHNOLOGY THROUGH THE USE OF DRY YEAST
Authors:
1.
Siberian University of Consumer Cooperatives
Novosibirsk, Novosibirsk, Russian Federation
Novosibirsk, Novosibirsk, Russian Federation
2.
Kemerovo State University
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 66 Химическая технология. Химическая промышленность. Пищевая промышленность. Металлургия. Родственные отрасли
Language:
Russian
Keywords:
kvass, brewer's yeast, dry microorganisms, fermentation of kvass wort
Abstract (English):
The possibility of using dry brewer's yeast «Saflager S-23» and «Saflager W-34/70» in the production of kvass is shown. The technological parameters of the fermentation stage are proposed. The quality indicators of kvass have been determined.
The possibility of using dry brewer's yeast «Saflager S-23» and «Saflager W-34/70» in the production of kvass is shown. The technological parameters of the fermentation stage are proposed. The quality indicators of kvass have been determined.
Keywords:
kvass, brewer's yeast, dry microorganisms, fermentation of kvass wort
kvass, brewer's yeast, dry microorganisms, fermentation of kvass wort
1. Zhirova, V.V. Study of the fermentation process using active dry yeast for the production of table wines / V.V. Zhirova, M.V. Prilepa, O.G. Mironova // Questions of science: innovation, technology and technology. 2019. - No. 1. - pp. 132-135.
2. Miller, Yu.Yu. Investigation of the possibility of using dry microorganisms in the production of kvass based on kvass wort concentrate / Yu.Yu. Miller // Bulletin of the Siberian University of Consumer Cooperation. 2018. - No. 4 (26). - pp. 68-74.
