Description
Kvass is a low‑alcohol fermented beverage made from rye or barley bread, using yeast and lactic acid bacteria.
Technical
During fermentation, Saccharomyces cerevisiae metabolizes sugars to produce ethanol and CO₂, while Lactobacillus plantarum and Pediococcus spp. convert sugars to lactic acid, lowering pH and contributing to flavor. The combined activity yields a mildly acidic, slightly effervescent drink with characteristic sour and yeasty notes.
Science
Primary Reaction
Anaerobic fermentation of carbohydrates to ethanol, CO₂, lactic acid, and esters
Sensory Profile
Aroma ()
yeastysourbreadylightfruityearthytoasted grainhoney-likeherbalspicy