Description
Kvass is a low‑alcohol, sour fermented rye bread beverage produced by lactic acid bacteria and wild yeast.
Technical
During fermentation, the natural sugars in rye dough are converted by Lactobacillus plantarum and wild yeast into lactic acid, acetic acid, ethanol, and CO₂. The pH drops from ~6.0 to 4.5–5.0 while the alcohol content rises to 0.3–1.2 % ABV, giving kvass its characteristic sour, mildly alcoholic flavor.
Science
Primary Reaction
Carbohydrate fermentation to lactic acid, ethanol, and CO₂ by lactic acid bacteria and yeast
Sensory Profile
Aroma ()
souryeastybreadymildly sweetfermentedearthymaltytoastedfruityspicy