The production of kvass is carried out in several stages: wort preparation, fermentation, blending, filtration and bottling. The main raw material for the production of kvass is malt. Kvass wort is made from malt or special concentrates. Yeast, to be added to the kvass wort for fermentation, is removed after cooling the kvass (during of blending and filtration). Then the kvass is pasteurized. This is what the standard procedure for production of kvass looks like.
Kvass filtration is used in industrial brewing and is intended to extend the shelf life of the product. Kvass is filtered from residues of yeast and bacterial cells, suspended particles, various mutating impurities. In this case, kieselguhr filters, filter presses, separators, as well as filter cartridges are used.
Unfiltered (unlighted) kvass is stored for only a few days, clarified - up to 7 days, filtered from yeast and then bottled kvass has a long shelf life - up to 60 days.
Main applications of membrane cartridge filtration in kvass production:
- trap filtration of beer (fine filtration after precoat kieselguhr)
- control filtration before bottling
- sterilizing membrane filtration for cold sterile filling without pasteurization
- sterilizing water filtration
- fine filtration of industrial water and detergent solutions (CIP)
- sterilizing filtration of process air, nitrogen, carbon dioxide
- fine filtration of steam
- “breathing” filters for tanks
- filtration of sugar syrup