ON THE ISSUE OF IMPROVING THE TECHNOLOGY OF KVASS WORT

Abstract

The paper presents an overview of the current direction in improving the technology of leavened wort for the production of fermented beverages from grain raw materials. As a scientific hypothesis underlying this article, the assumption of reducing the labor intensity and improving the quality of the produced kvass wort through the use of extrudate obtained by joint processing of rye malt and unsalted raw materials is substantiated. Samples of the extrudate of a mixture of dry rye and freshly grown malt and non-ground rye grains were obtained. Conclusions are drawn regarding the prospects for further research within the framework of the stated problem.