What You Need to Know
Involves enzymatic hydrolysis of rye starches by diastatic malt, followed by heterofermentative LAB (Lactobacillus brevis, L. plantarum) producing lactic acid, acetic acid, and CO2, with concurrent Saccharomyces cerevisiae fermentation. Key compounds include dextrins (from incomplete rye starch breakdown), phenolic acids (ferulic acid from rye bran), and melanoidins from Maillard reactions in toasted bread.
Traditionally consumed as a refreshing summer drink, often flavored with mint, berries, or apples. Modern applications include kvass-based soups (okroshka), marinades, and cocktail mixers. The sour-bready profile balances fatty foods like smoked fish or pork.
Key Parameters
Temperature
°C - °C
Time
3 days
24h - 7 days
Equipment
Steps
- 1.
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The Science
Primary Reaction
Lactic acid fermentation and alcoholic fermentation