SUMMARY
The parameters of extraction of extractives from carrot extracts are investigated in the article. The optimal ratio of the components of the enzymatic beverage was selected, namely (60:40) water extract of carrot buds and concentrate of kvass wort. The optimal parameters of fermentation of wort with carrot extract were determined. Fermentation time - 4 days. Rational parameters of pasteurization and shelf life of fermented beverage have been established. The physicochemical and organoleptic parameters of the finished fermented beverage "Student" have been determined.