Kvass – A Traditional Russian Beverage – Review of its Historical Development
2011
Müller-Auffermann, K. | Schneiderbanger, H. | Hutzler, M. | Cotterchio, D. | Gattermeyer, P. | Zarnkow, M. | Parlar, H. | Jacob, F.
This review discusses the historical development of the traditional Russian beverage kvass. Using secondary cereal products like breads for beverage production has been a practice since ancient times. Alcoholic and acid fermentation, as well as the ingredients used, enhance the value and variability of kvass products. The absence of hops in kvass clearly differentiates it from beer. Although marketing and production methods have changed over thousands of years kvass is becoming more and more popular again. Many investors have entered the market and the knowledge of this historical drink can be used as base for developing new products.
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