| Summary: | Nutrition is one of the most important factors determining human health. Enrichment of food products with minerals, antioxidant compounds, and vitamins are relevant today. In this work, dry orange peel was used to enrich a fermented drink based on kvass wort with phenolic compounds and vitamin C. The following indicators were determined: the content of vitamin C, the amount of phenolic compounds and anthocyanins, the antioxidant activity of orange peel dried to a moisture content of 18%. The drink fermentation lasted 12 hours at 30 °C. Secondary fermentation was carried out for 48 hours. At this stage, orange peel was added in the amount of 10 g/l. During the experiment, the concentration of dry matter content, the acidity of the medium, and the content of ethyl alcohol were measured. Organoleptic indicators were determined during the tasting of the finished product. In the finished drink, the content of ethyl alcohol was 0.98%. It was found that the finished drink with peel contains 4 times more phenolic compounds and 1.5 times more vitamin C.
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