Kvass: elaboração de uma pré-mistura empregando Saccharomyces cerevisiae

Abstract

In the past, fermentation has been used as a way of preserving, improving the taste and functionality of food. Its use, even if intuitively, was used in the production of historic drinks, such as kvass. Kvass is a traditional drink from Russian and Eastern European countries, originally produced through the natural fermentation of dry rye bread, containing approximately 1.2% alcohol by volume. Due to its low alcohol content, it is not classified in Russia as an alcoholic beverage, being consumed massively by people of all age groups. With the advent of starter cultures, fermentation can be initiated by adding both known yeasts and bacteria, but the backslopping technique is still widely used in the production of this drink. In the kvass microbiota, yeasts and lactic acid bacteria are found. The yeast Saccharomyces cerevisiae produces, as primary metabolites, ethyl alcohol and carbon dioxide while lactic acid bacteria have lactic acid as their main product. Both microorganisms are used extensively in the food industry. The presence of microorganisms characterizes and positively affects the organoleptic qualities of kvass, giving the label of a probiotic drink. Currently, the market for non-alcoholic beverages in Brazil undergoes a change in the pattern of consumption in which innovations are expected, such as clarity in the raw materials used and in the preparation process, as well as in their origin. Proving that consumers have valued drinks that offer other features, in addition to flavor and refreshment. Thus, a gap for innovation was identified, since besides the probiotic characteristics, kvass is little studied and explored in Brazilian soil. Thus, the present work aimed to analyze pre-mix formulations, with different ways of preparation, to produce kvass. For this, three formulations were defined with the same base and fixed amount of yeast Saccharomyces cerevisiae, while the addition of natural flavorings were varied such as: honey and tahiti lemon (Citrus latifolia). The pH, titratable acidity and alcohol content of the final drink were compared. The results obtained were satisfactory, showing the potential of premixes and different ways of preparing to produce kvass according to the legislation of the Baltic countries, large consumers and producers of this drink.