Перспективи крафтового виробництва інноваційного ферментованого напою комбучі для закладів індустрії гостинності

The topicality of the study is due to the fact that over the past five years the concept of “craft product” in Ukrainian society has become more common than “organic” or “ecological”. Craft production is considered to be a gastronomic innovation, which quite confidently takes its leading place in the hospitality and restaurant field. Expanding the assortment of fermented beverages using local raw materials will allow to increase their biological value, which will interest the consumers and contribute to the increase in their sales. The aim of the article is the selection of local domestic raw materials, particularly, apple and pear uzvar (stewed fruit/brew), in order to obtain a fermented kombucha drink in craft production conditions with excellent organoleptic indicators. Research methods. Standard physico-chemical and organoleptic research methods of the non-alcoholic beer industry are applied in this study. Results. The results of theoretical and experimental studies on the perspectives for the use of craft technologies are presented, in particular, the implementation of innovative technologies of fermented drinks for expanding their assortment in hospitality industry establishments. The possibility of using apple and pear uzvar in craft production of a non-alcoholic fermented kombucha drink is considered and grounded. The results of studying the dynamics of the content of dry substances and total acidity in the process of wort fermentation with complete and partial replacement of tea-sugar solution and uzvar with its subsequent use by 25%, 50% and 75% are given. The use of the association of microorganisms Medusomyces gisevii DP-21 is recommended for the wort fermentation process. A recipe of craft fermented kombucha drink using apple and pear uzvar is developed. It allows to expand the range of drinks with high biological value. Conclusions and discussion. The research states that to obtain a drink with high organoleptic indicators, it is recommended to replace up to 25% of the tea extract with an apple-pear brew. The obtained research results can serve as a basis for the development of technologies in producing craft fermented drinks with excellent organoleptic indicators.