Description
Kvass is a low‑alcohol, fermented rye‑bread drink.
Technical
Amylase enzymes hydrolyze rye starch into fermentable sugars, which Lactobacillus spp. convert to lactic acid and Saccharomyces cerevisiae or wild yeasts produce ethanol. The process yields a mildly sour, lightly carbonated beverage with 0.5–1.5 % vol ethanol and 0.2–0.4 % lactic acid.
Science
Primary Reaction
Amylase-mediated hydrolysis of rye starch → fermentable sugars → lactic acid by Lactobacillus spp. and ethanol by Saccharomyces cerevisiae or wild yeasts
Sensory Profile
Aroma ()
toasted ryecaramelized maltfermented fruitearthy yeasthoneyed grain
Origin & History
Civilization
Russian and Slavic peoples
Era
16th century