Roskoshestvo have studied several dozen brands of kvass for 26 parameters of quality and safety. The study included products are produced in 12 regions of Russia and one sample from Belarus.

Experts point out that natural kvass according to GOST should be prepared from kvass wort and barley or rye malt, rye flour or corn, water, sugar, yeast and lactic acid bacteria, through natural fermentation. Natural brew found in 17 of the 26 samples studied.

The "one-third of the samples studied or prepared by natural fermentation, and with the help of artificial aeration and blending, or contain artificial additives", but is also sold under the name brew.

At the same time, experts note that this method of production of kvass is not a violation of the law, if the brew is released on their own specifications of the manufacturer.

Photo: etnoxata.com.ua