Description
A low‑alcohol, mildly sour, effervescent beverage made by fermenting rye bread or barley with lactic acid bacteria and yeast.
Technical
During fermentation, Lactobacillus spp. convert fermentable sugars to lactic acid, lowering the pH, while Saccharomyces cerevisiae metabolises sugars to ethanol and CO₂, creating carbonation. Minor metabolites such as acetic acid, esters, and phenolics arise from yeast‑bacteria interactions and added herbs, shaping the characteristic flavor profile.
Science
Primary Reaction
Lactobacillus‑mediated lactic acid fermentation coupled with Saccharomyces cerevisiae alcoholic fermentation
Sensory Profile
Aroma ()
bread-likesouryeastyherbalearthy
Origin & History
Civilization
Eastern European peoples (Russians, Ukrainians, Belarusians, Poles, Moldovans)
Era