Roskachestvo research kvass. Detailed results of the study are available on the Roskachestvo portal

The drink was examined for 26 quality and safety indicators, including the study of the quality of raw materials, the presence of yeast and mold, and the use of artificial gas.

According to Roskachestvo, according to the results of consumer tests, 17 samples have improved consumer characteristics and are worthy of the State Quality Mark. These are drinks under the trademarks "365 days", "Barrel classic", "Volzhanka", "Vyatsky", "Home barrel", "Lidsky", "Our family", "Nizhny Novgorod", "Nikola", "OK" , "Opokhmeloff", "Ochakovsky", "Rye barrel", "Russian gift", "Russian kvass", "Family secret" and "Yakhont".

At the same time, the experts found out that under the name "Kvass" a carbonated drink with the taste of kvass is often sold. True, this is not a violation if it is produced according to the manufacturer's own specifications. So, a third of the studied samples turned out to be simple soda.

« Natural kvass should be made from kvass wort - barley or rye malt, rye flour or corn, water, sugar, yeast and lactic acid bacteria through natural fermentation. The carbonated "kvass" product will be obtained by artificially adding carbon dioxide and blending various substances with the use of artificial additives, sweeteners and preservatives", - explained the deputy head of Roskachestvo Maria Sapuntsova.

In addition, GOST regulates the initial content of the extract, which is responsible for the saturation of the drink. " If the mass fraction of dry matter in kvass is less than the lower limit of this indicator, then this is not kvass, but actually water. Most likely, manufacturers saved on raw materials, and the consumer was again deceived. They could use kvass wort concentrate, not kvass wort itself, add not enough of this concentrate, dilute with water”, - says Valeria Isaeva, Deputy General Director of the National Union of Beer and Drink Producers, Candidate of Biological Sciences.

The mass fraction of dry matter below the norm established by GOST was found only in one sample made according to TU.

In eight samples, sweeteners were identified and sweetened, but they are indicated on the label. But the manufacturer of the Eco Kvass trademark hid the fact of the presence of sugar substitutes in the composition and, thus, misled the consumer, the press service of Roskachestvo noted.

According to the results of the study, the department stated that almost all the studied samples meet the mandatory safety requirements. Only in three cases was revealed a discrepancy between kvass in terms of microbiological indicators: in the samples "Appetizing Round Year", "Bouquet of Chuvashia" and "Suzdal Drinks", excesses of the mandatory norms for the content of yeast and mold were found.

By the beginning of the summer season, the Russian Quality System (Roskachestvo) publishedresults All-Russian study of kvass. The drink, popular among Russians, was examined according to 26 indicators of quality and safety, including the study of the quality of raw materials, the presence of yeast and mold, and the use of artificial gas. Under what brands is banal soda hidden, and how many brands of kvass are made from high-quality wort - in the study of Roskachestvo.

As part of the rolling study of Roskachestvo, 30 of the most popular brands of kvass among Russian consumers were studied in 26 quality and safety parameters. The cost of production ranged from 27 to 75 rubles per unit of goods. The study included products manufactured in 12 regions of Russia, including the Bryansk, Vladimir, Moscow, Nizhny Novgorod regions, the Republics of Bashkortostan and Chuvashia, the Stavropol Territory, as well as Moscow and St. Petersburg. In addition, the Belarusian sample was also included in the study.

The main vector of the study was the identification of a natural drink produced without the use of low-quality raw materials and artificial additives.

As reported Maria Sapuntsova, Deputy Head of Roskachestvo,“Natural kvass must be prepared from kvass wort – barley or rye malt, rye flour or corn, water, sugar, yeast and lactic acid bacteria by natural fermentation. The carbonated "kvass" product will be obtained by artificially adding carbon dioxide and blending various substances with the use of artificial additives, sweeteners and preservatives. However, if kvass is produced according to technical specifications, then this is not a violation of the current legislation. Nevertheless, Roskachestvo stands for the maximum naturalness of the product, so kvass, claiming the state Quality Mark, must be made by natural fermentation of high-quality natural raw materials without the use of "extra" chemistry," she noted. Maria Sapuntsova.

Studies have shown a high share of high quality kvass on the market. So, according to the results of consumer tests, 17 samples have improved consumer characteristics and are worthy of the State Quality Mark. These are drinks under the trademarks "365 days", "Barrel classic", "Volzhanka", "Vyatsky", "Home barrel", "Lidsky", "Our family", "Nizhny Novgorod", "Nikola", "OK" , "Opokhmeloff", "Ochakovsky", "Rye barrel", "Russian gift", "Russian kvass", "Family secret" and "Yakhont". Roskachestvo will make a decision on awarding these goods with the State Quality Mark after an assessment of production, during which, among other things, the level of product localization will be determined.

However, an important conclusion of the study was that under the name "Kvass" not only the fermentation product of kvass wort, but also a carbonated drink with the taste of kvass can be sold. This is not a violation of the current legislation if the drinks are produced according to the manufacturer's own specifications.

Thus, a third of the studied samples are either prepared by not natural fermentation, but with the help of artificial gassing and blending, or contain artificial additives.

One of the most important indicators of the quality of kvass is the proportion of organic acids and the concentration of volatile components. Both are produced during the fermentation of kvass. “When the yeast starts to ferment, metabolic products are released, including organic acids and volatile components. And if the manufacturer simply took the ingredients and mixed them, there will be no organic acids and volatile components in the manufactured product, ”explains Valeria Isaeva, Deputy General Director of the National Union of Beer and Beverage Producers, Candidate of Biological Sciences.

The advanced Roskachestvo standard for kvass formulates the requirements for these indicators, since deviations in them may indirectly indicate a change in the kvass production technology or its falsification. According to the test results, samples under the trademarks Ivanov Kvass, Ostankino Drinks Plant, Khlebny Kray, and Eco Kvass have a composition of volatile components that is not typical for kvass. This is not a violation, since these indicators are not regulated by mandatory standards. However, according to the results of consumer tests, from the point of view of the consumer, these drinks cannot be called classic natural kvass.

In addition, GOST regulates the initial content of the extract, which is responsible for the saturation of the drink. “If the mass fraction of dry matter in kvass is less than the lower limit of this indicator, then this is not kvass, but actually water. Most likely, manufacturers saved on raw materials, and the consumer was again deceived. They could use the concentrate of kvass wort, and not the kvass wort itself, add not enough of this concentrate, dilute it with water,” he said. Valeria Isaeva.

The mass fraction of dry matter below the norm established by GOST was found in only one sample made according to TU.

Also, sweeteners and sweeteners were identified in eight samples, however, manufacturers indicated their presence on the label. But the manufacturer of the sample of the trademark "Eco kvass" hid the fact of the presence of sugar substitutes in the composition and, thereby, misled the consumer

As for the mandatory safety requirements, almost all the test samples passed all the tests with dignity. Only in three cases was revealed a discrepancy between kvass in terms of microbiological indicators: in the samples “Appetizing Round Year”, “Bouquet of Chuvashia” and “Suzdal Drinks”, excesses of the mandatory norms for the content of yeast and mold were found.

“Technological yeast, on the basis of which kvass is made, is baker's, beer or kvass yeast. But there are other yeasts – yeast pests, as well as molds and pest bacteria. Non-compliance with sanitary and epidemiological standards, some kind of “impurities” in production lead to the appearance of yeast pests and molds, ”explains Valeria Isaeva, Deputy Director General of the National Union of Beer and Drink Producers, Candidate of Biological Sciences.

In the course of the study of Roskachestvo, the alcohol content was also studied, according to GOST, classic kvass should contain no more than 1.2% ethyl alcohol. “Kvass has never been a particularly alcoholic drink - no more than 1-2 degrees. If kvass is cooked correctly, then sour-milk fermentation stops alcoholic fermentation. Even the dictionary of Vladimir Dahl, as an interpretation of the verb "sour", gives only the definition of "wander, turn sour, turn sour." There is nothing associated with drunkenness, ”says historian of Russian cuisine Pavel Syutkin.

As a result of the study, one sample with a high alcohol content (1.5%) was found. Interestingly, during the study, a sample of “non-alcoholic” kvass was identified, which did not contain alcohol and was made in accordance with GOST for carbonated drinks, which once again confirms the lack of a clear separation of the concepts of kvass and soda in Russia.

“Exceeding the amount of alcohol indicates a clear violation of the technological process: conditions were created in which the yeast fermented longer than expected. Well, if there is very little or no alcohol at all, then most likely fermentation did not occur at all, and the product was created by blending. Before us is again not kvass, but a carbonated drink, ”notes Valeria Isaeva

By the way, there is an opinion among people that since there is a “degree” in kvass, you should not drink it if you are going to drive. However, the permissible rate of alcohol while driving is 0.16 ppm in exhaled air and 0.35 ppm in blood. Some products (non-alcoholic beer, chocolates, kvass, kefir, curdled milk and yogurt, warm juices, oranges, cigarettes, a sausage and black bread sandwich, mouth freshener, overripe bananas) and medicines may show an indicator of low alcohol content on the device. In addition, each device has a small error, which must also be taken into account.

Detailed results of the study are available on the Roskachestvo portal:

On the eve of the season, the department tested 30 brands of kvass

Before the start of the summer kvass season, Roskachestvo tested 30 of the most popular kvass brands among Russian consumers according to 26 indicators. As a result, more than half of them were classified as high-quality goods, and various violations were found in the goods of four brands. Interestingly, among the best were both market leaders and little-known brands and even brands of retail chains. However, some manufacturers interviewed by Realnoe Vremya doubted the quality of the expertise itself.

How were selected

The Russian quality system (Roskachestvo) has studied 30 kvass brands popular in Russia. 29 of them are produced in our country, another brand of the drink is produced in Belarus. The cost per unit of goods ranged from 27 to 75 rubles. Kvass was studied according to 26 indicators. During the inspection, the naturalness of kvass was ascertained, as well as the quality of the raw materials used in the production.

As the deputy head of Roskachestvo, Maria Sapuntsova, noted, natural kvass should be prepared from kvass wort: barley or rye malt, rye flour or corn, water, sugar, yeast and lactic acid bacteria through natural fermentation. The carbonated "kvass" product is obtained after the artificial addition of carbon dioxide and the blending of various substances using non-natural additives, sweeteners and preservatives. However, if the technical conditions are met during the manufacture of kvass, then this is not a violation of the current legislation, according to the website of the department.

Of the 30 samples studied, 17 items were classified by Roskachestvo as high quality goods. Among them was the products of the market leaders of the Ochakovo companies. Photo zzweb.ru

Who is the best

Of the 30 samples studied, 17 items were classified by Roskachestvo as high quality goods. Among them were the products of market leaders - Ochakovo (two brands - Ochakovsky and Semeyny Sekret) and Deka (three brands - Nikola, Russian Kvass, Traditional). Vyatsky kvass and Russian gift from the by no means non-Russian Pepsico, promoted thanks to the press conference of Vladimir Putin, were also among the high-quality ones. The brands of the Lenta and Okay retail chains, as well as the lesser-known brands 365 Days, Bochkovoi Classic, Volzhanka, Home Barrel, Lidsky, Our Family, Nizhny Novgorod", "Opokhmeloff", "Rye barrel" and "Yakhont".

Another nine brands of kvass were ranked as quality goods. Moreover, this category included more products from retail chains, as well as other brands from manufacturers from the highest category - Deka and Plant Trekhsosensky. The list includes the brands “Yellow Bochka”, “Ivanov Kvass”, “Red Price”, “Kvass Russian Special”, “First of all”, “What You Need”, “Khlebny Krai”, “Big Favorite” and “Fine life” . Samples of these stamps in Roskachestvo found some violations. In various cases, the matter turned out to be in the composition of volatile components uncharacteristic for kvass or the presence of sweeteners and sweeteners.

Samples of kvass brands Appetitno Krugly God, Suzdal Drinks, Eco Kvass, and even the popular Bouquet of Chuvashia in Roskachestvo, according to the results of research, were recognized as goods with violations. Kvass "Appetitno Krugly God" was found to have an excessive amount of yeast and mold. The researchers also saw a sweetener (cyclamic acid) and sweeteners (acesulfame potassium and saccharin). In the samples of kvass "Bouquet of Chuvashia", "Suzdal Drinks" found yeast and mold. Roskachestvo recognized these three goods as potentially unsafe.

In another sample - Eco Kvass - Roskachestvo revealed violations of the labeling, and sweeteners and sweeteners were found in the sample. In addition, kvass had an uncharacteristic for the declared name composition of volatile substances formed during fermentation. This may indicate that kvass was produced using a different technology by combining different components. The product was recognized as safe, however, information about the identified violations at Eco Kvass was transferred to the authorities exercising state control, according to the Roskachestvo website.

The product was recognized as safe, however, information about the identified violations at Eco Kvaas was transferred to the authorities exercising state control. Photo bryanskpivo.ru

Kvass from Bryansk vs Roskachestvo

However, JSC Bryanskpivo, which is the manufacturer of Eco Kvass, did not agree with this assessment. A representative of the company, who wished to remain anonymous, told Realnoe Vremya that he did not agree with the department's verdict, and also questioned the literacy of the examination:

“We do not agree, we have already written a letter so that they are not in a hurry with publications. It all came down to the fact that Roskachestvo agreed to a second study on the condition that we recognize the results of the study and take corrective actions. They wrote "has an uncharacteristic composition of volatile components." How did they check it? Do they have a chromatograph instead of a nose? Check the alcohol content in our kvass and it will tell you that it is obtained by fermentation. And if they declare volatile components, then there should be indicators of esters, volatile alcohols. According to microbiology, our kvass is excellent. We have already made comments on the conclusions of Roskachestvo. Some are so illiterately composed, ”says the interlocutor.

The representative of Bryanskpivo JSC also doubted the objectivity of Roskachestvo's assessments of kvass producers:

“They put “soft drink, highly carbonated” in quality products. But this cannot be kvass, because there is GOST and terminology. They did not determine alcohols, but by the presence of alcohol (some have 0.6, some have 0.7), they would understand that this is fermented kvass. And who has 0, then, excuse me, this is a soft drink. Poor expertise of Roskachestvo, the government just pays them money in vain.

Maria-Marta Galicheva stated that the Eco Kvass label says that the product is made in accordance with GOST, while the manufacturer uses sweeteners and sweeteners not declared by him. Photo bryanskpivo.ru

The press secretary of Roskachestvo, Maria-Marta Galicheva, told Realnoe Vremya that the Eco Kvass label says that the product is made in accordance with GOST, while the manufacturer uses sweeteners and sweeteners not declared by him:

“This is misleading the consumer. Information about violations will be sent to Rospotrebnadzor. Even before publishing on the site, we send them an email. JSC "Bryanskpivo" received information. We asked if they had any questions, they told us they didn't. We are not aware of any disagreement. My guess is that the manufacturer is conducting an internal investigation. Conscientious manufacturers write us letters about the eliminated violations and ask for re-examinations. Thus, we understand that the manufacturer has corrected itself. This is how the quality in the country increases,” the press secretary of the department noted.

Realnoe Vremya also contacted other kvass producers whose products were found to contain violations, but none of them commented on the results of the inspection.

Alexander Shakirov

The 30 most popular brands in the price range from 27 to 75 rubles were studied. The study included products manufactured in 12 regions, including the Bryansk, Vladimir, Moscow, Nizhny Novgorod regions, the Republics of Bashkortostan and Chuvashia, the Stavropol Territory, as well as Moscow and St. Petersburg. In addition, one Belarusian sample participated in the study.

According to the deputy head of Roskachestvo, Maria Sapuntsova, natural kvass should be made from kvass wort - barley or rye malt, rye flour or corn, water, sugar, yeast and lactic acid bacteria by natural fermentation.

The carbonated "kvass" product will be obtained by artificially adding carbon dioxide and blending various substances with the use of artificial additives, sweeteners and preservatives. However, if kvass is produced according to specifications, this is not a violation of the current legislation.

"Nevertheless, we stand for the maximum naturalness of the product, so kvass, claiming the state Quality Mark, must be made by natural fermentation of high-quality natural raw materials without the use of" extra "chemistry," Sapuntsova emphasized.

Approximately one third of the samples examined were either prepared by non-natural fermentation or contained artificial additives.

One of the most important indicators of the quality of kvass is the proportion of organic acids and the concentration of volatile components. They are produced during the fermentation of kvass.

According to the test results, the composition of volatile components, which is not typical for kvass, has samples under the trademarks Ivanov Kvass, Ostankino Drinks Plant, Khlebny Kray, and Eco Kvass.

"This is not a violation, since these indicators are not regulated by mandatory standards. However, these drinks can no longer be called classic natural kvass," the Roskachestvo said.

In addition, sweeteners and sweeteners were identified in eight samples, while their presence was indicated by manufacturers on the label. But the manufacturer of the trademark "Eco kvass" hid the fact of the presence of sugar substitutes in the composition and, thereby, misled the consumer.

As for the mandatory safety requirements, only in three cases was revealed a discrepancy between kvass in terms of microbiological indicators: in the samples "Appetizing Round the Year", "Bouquet of Chuvashia" and "Suzdal Drinks", excesses of the mandatory norms for the content of yeast and mold were found.

In the course of the Roskachestvo study, the alcohol content was also studied. Classic kvass according to GOST should contain no more than 1.2 percent ethyl alcohol. It is noteworthy that one sample was found with a high alcohol content (1.5 percent), as well as completely "non-alcoholic" kvass.