Since the beginning of recorded history, kefir is an ancient food attributed with exceptional health promoting and curative properties , and in Caucasus, it is also associated with longevity. Within non-dairy fermented beverages, water kefir is prepared with a sucrose solution with or without fruit extracts fermented by kefir grains, which consist of mainly lactic acid bacteria (LAB) and yeasts included into a polysaccharide matrix named kefiran.
Since the beginning of the third millennium, the scientific interest in kefir and the promotion of its industrial production are on the increase because of its health benefits . The concept that the foods provide not only essential nutrients needed for life but also bioactive compounds for health promotion and disease prevention is quite clear among consumers. For example, there have been demonstrations that the daily consumption of fruit and vegetables reduces the risk of stroke and this medical evidence induced the change of dietary habits of several peoples.