FIELD: food-processing industry. SUBSTANCE: biosorbent contains inactive wine yeast with antioxidant potential of at least 200 mV and electrokinetic potential of at least 16-20 mV. Method involves heating yeast suspension at heating rate of 15-30 C/hour to temperature of 80-90 C; holding at given temperature, mixing and cooling to 35-40 C. Biologically active substances may be added into cooled yeast suspension. EFFECT: increased efficiency and wider range of usage.
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