FIELD: production of food products. SUBSTANCE: additive is a suspension of inhibited yeast coatings of production of champagne and table wines with negative electrokinetic potential of 15-40 mV and specific surface of 125-150 sq.m/g. At wine production, yeast settle of production of champagne and table wines are washed with water; suspension is heated up to 80-85 C, aged at this temperature for 3-4 h, cooled up to 35-40 C and preserved. EFFECT: broadened range of use. 9 cl
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