The expert spoke about the methods of choosing high-quality kvass in the store.

Although kvass is originally a fermented drink with excellent taste and valuable properties, it is important to know that not all samples under this name are of the same quality. Marina Moiseyak, Professor of fermentation and Winemaking at ROSBIOTECH University, told about this on July 20.

When purchasing kvass, it is necessary to carefully read the information on the label. The proper product should be labeled as a "fermentation product" (rye, barley malt, yeast, sugar). This type is characterized by the presence of lactic acid bacteria and beneficial enzymes. High-quality kvass does not require preservatives or artificial flavors, the expert noted.

"Fresh "live" kvass is stored for three to seven days and requires cooling. The shelf life of more than a month indicates pasteurization or the presence of preservatives (such a drink is less useful)," the professor said in an interview with Gazeta.Ru».

The signs of high—quality kvass are its weak or absent carbonation and natural sourness. Excessive frothiness and cloying sweetness may be the result of artificial saturation with carbon dioxide. In the composition, it is preferable to pay attention to malt rather than sugar. The ideal sugar content is up to eight grams per 100 ml.

To preserve the taste, you need to choose kvass in a dark glass bottle, which protects it from the destructive effects of light. Labeling "Traditional" or "Bread" indicates following classic recipes. The expert also called for choosing kvass with a short shelf life, natural composition and minimal processing.

On July 18, Roskachestvo told about the preparation of a standard for determining the Russian origin of beer. It was specified that the product would be able to receive the "Beer of Russia" label only with a 95% localization level of raw materials and ingredients.

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