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The main goal of this work was to characterise and quantify the exopolysaccharide kefiran and to discover an effective procedure for its isolation from kefir grains, originating from the Caucasian Mountains. Capillary electrophoresis was used for the characterisation and quantification of the d‐glucose and d‐galactose in our samples at a mass ratio of 1:0.7. The effect of fermentation time on growth of kefir grains and the content of kefiran within the grains were determined. The pH profiles were monitored dynamically. In addition, the influence of fermentation temperature on kefir grains mass concentration (γKG) and the content of kefiran within the grains (wKEF/KG) were studied. The highest values for both were obtained at 30 °C.

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The influence of kefir grains' activation time on kefir pH changes and ethanol production was investigated. The proposed exponential pH model was used successfully to describe any decrease in pH during 24 h fermentation. Furthermore, the influence was investigated of differently active kefir grains on the correlation between ethanol and yeast population in grains and kefir drink respectively. Results showed that longer-activated grains produce more ethanol and have a larger number of yeasts than grains, which are activated for only a few days. The number of yeasts in a kefir product also increases over the grains' activation time.