FIELD: brewing industry; biotechnology.
SUBSTANCE: using a proteinaceous yeast extract in amount of 30 to 50 g/hl for stabilizing turbidity or turbidity of white beer with a turbidity value of 40 to 120 EBC for up to 80 days at temperature of 4 °C. Yeasts are represented by living yeast Saccharomyces cerevisiae, obtained by plasmolysis, which contains 30–40 wt % with molecular weight more than 15 kDa and preferably more than 30 kDa, 10–14 wt % of ribonucleotides with average number of bases 280.
EFFECT: invention provides stabilization of white beer with haze value from 40 to 120 EBC for 80 days at temperature of 4 °C.
4 cl, 12 dwg, 1 tbl, 4 ex
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