Kvass � A Traditional Russian Beverage � Review of its Historical Development
MBAA TQ doi:10.1094/TQ-48-2-0425-01 |
VIEW ARTICLE
K. M�ller-Auffermann (1), H.
Schneiderbanger (1), M. Hutzler (1), D. Cotterchio (1), P. Gattermeyer
(2), M. Zarnkow (3), H. Parlar (1,4), and F. Jacob (1).
1. Research Center Weihenstephan for Brewing and Food
Quality, Technical University of Munich, Alte Akademie 3, 85354
Freising-Weihenstephan, Germany. 2. Krones AG-Werk Steinecker,
Raiffeisenstr. 30, 85354 Freising, Germany. 3. Institute for Brewing
and Beverage Technology, Technical University of Munich,
Weihenstephaner Steig 20,85354 Freising, Germany. 4. Department for
Chemical-Technical Analysis and Chemical Food Technology, Technical
University of Munich, Weihenstephaner Steig 23, 85354
Freising-Weihenstephan, Germany.
Abstract
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.
Keywords: bread, bread drink, cvas, cwass, fermented drink,
functional drink, kbac, kvas, kvass, kwas, origins, quas, Russian, rye,
rye malt
S�ntesis
Aqu� se discute sobre el desarrollo
hist�rico de la bebida tradicional rusa kvass. Se ha utilizado productos
secundarios de cereales, tal como pan, para la producci�n de bebidas
alcoh�licas desde tiempos antiguos. La fermentaci�n �cida y alcoh�lica,
como tambi�n los diferentes ingredientes usados, realzan el valor y la
variabilidad de los productos kvass. La ausencia de l�pulo en kvass lo
diferencia f�cilmente de cerveza. A pesar que los m�todos de producci�n y
de mercadeo han cambiado a lo largo de miles de a�os, kvass se hace cada
d�a m�s popular. Muchos inversores han entrado en el mercado y el
conocimiento de esta bebida hist�rica puede servir de base al desarrollo
de nuevos productos.
Palabras claves: bebida de pan, bebida
fermentada, bebida funcional, centeno, cvas, cvass, kbac, kvas, kvass,
kwas, malta de centeno, or�genes, pan, quas, ruso
