Gervas/kvass is a low-alcohol beverage prevalent in Russia, Ukraine, and other Eastern European countries, made by fermenting dried bread, and resembling beer in color with a slightly reddish tint. As its alcohol content is only about 1%. In Russian cities, kvass can also refer to red tea mushrooms.
Production process
1. Flour is mixed with water, put into the waking box to rise, and baked into a large leba bread.
2, large bread slices, bread slices after 4 hours of repeated baking into dried bread.
3, dried bread crushed into bread crumbs, bread crumbs soaked to extract bread liquid.
4, bread liquid, saccharification liquid into the fermentation tank, add Bulgarian lactic acid bacteria, yeast for 48 hours of fermentation, the fermentation process yeast produces gas, lactic acid bacteria produce a variety of organic acids, ammoniacal acid, etc., and at the same time, control of fermentation of alcohol produced in the thousandths of a percent of about five.
5. Strict filtration is carried out after fermentation to avoid a lot of precipitation.
6, 5-8 seconds to quickly warm up to 127 degrees for high temperature sterilization, while preserving the nutritional value.
7, introduced into the storage tank, the output temperature control at 8 degrees Celsius.
8, filling, capping, labeling, packaging and storage.