KSTU student invented tasty and healthy amber champagne

At one of the scientific sections of the conference Baltic Amber and Resins of the World in October this year, Valeria Lemeshko, a student of Production Technology and Public Catering Arrangement, presented her report on a useful and tasty invention, amber non-alcoholic champagne, which, thanks to its unique recipe, has a beneficial and invigorating effect on the brain and the human body in general.

The student's research paper was recognised as the best and won a prize—a bouquet of amber flowers. In the process of making the innovative product, Valeria came up with a humorous name for the new drink—YaSha.

According to university scientists, during the work on the champagne, the mechanism of succinic acid action on the psycho-emotional function of the human central nervous system was discovered.

This drink in the ready-made form looks like an ordinary soda, only the carbonation in it occurs naturally, in the process of the succinic acid reaction with the recipe components.

If desired, you can give the invention any flavour using natural additives, including traditional sparkling wine.

Also, our scientists claim that the amber champagne is a biologically sound alternative to traditional alcohol and energy drinks.

Now, in the days before New Year and New Year's Eve, it is time for the new drink to show its best properties and make any company happy during the holidays.