FIELD: food industry, beer brewing, production of wine and alcohol-free drinks. SUBSTANCE: proposed method for stabilizing quality of drinks containing carbon dioxide comprises continuous treatment of drinks, whether they be in process flow or bottled in consumer's bottles, in electromagnetic superhigh-frequency field. Drinks are treated by pulsating superhigh-frequency field at field frequencies of 460, 915 or 2400 mHz, relative pulse duration 1-10 Hz, pulse power 300-2000 kWt, consumed power from electric network 0.5-10.0 kWt and summed-up pulse action time 0.5-3.0 seconds, final temperature of product being 37-46 C. EFFECT: stabilized quality of drinks; invention can be used in kindred industries.
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