FIELD: food industry. SUBSTANCE: invention relates to method of stabilization of beverages by removal of polyphenols and proteins. Method involves contact of beverage with ion-exchange matter that is able to adsorb both polyphenols and proteins. Specificity of used ion-exchange matter that it represents water-soluble hydrophilic matrix bound with ion-exchange groups by covalent linkage. Method is carried out by continuously regime that allows to remove proteins and polyphenols under controlled amount. EFFECT: improved method of stabilization. 12 cl, 6 tbl
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