Use of ribonucleic acid for inducing and / or stabilizing beer turbidity

Abstract

The present invention relates to the use of ribonucleic acid (RNA) for inducing and / or stabilizing turbidity or turbidity in beer. Ribonucleic acids used in the context of the present invention may be used alone or as part of a composition, such as RNA-enriched yeast extracts, referred to herein as' yeast nucleic acid extracts'.

Description

Uses of ribonucleic acid (RNA) in inducing and / or stabilizing beer turbidity Technical Field

[0001] This invention relates to the field of brewing. More specifically, it relates to a novel use of ribonucleic acid (RNA) for inducing and / or stabilizing turbidity or cloudiness in beer, particularly wheat beer or pale beer. Background Technology

[0002] Beer is a fermented malt beverage, a universal drink found in almost every country around the world. Beer consists of four main ingredients: water, hops, yeast, and barley or wheat malt. The lengthy process of transforming these elements into beer can take anywhere from two to three weeks (for industrial beers) to several months (for aged beers, high-fermentation beers, Trabzantine beers, etc.). The purity and quality of the water are crucial to the clarity and taste of the beer. The proportions of the main mineral salts in the water (sodium, chloride, calcium, magnesium, sulfate, and bicarbonate) will affect the smoothness or roughness of the taste, as well as the brewing process.

[0003] Contrary to popular belief, wheat beer doesn't refer to the color of the beer, but rather to one of its ingredients: wheat. Wheat beer is a type of beer containing a significant amount of wheat in addition to barley (and possibly other grains). It typically has a natural turbidity, giving it a milky white appearance. This milky white appearance, along with the semantic similarity between the German words for "white" ("Weiss") and "wheat" ("weizen"), explains the use of the word "white." However, by using roasted or caramelized malt, amber, brown, or even black wheat beers can be made. Traditionally, there are two main types of wheat beer: - German "weissbier / weizenbier," made primarily from malted wheat with some supplemental barley malt, fermented with specific yeasts that produce many phenolic compounds and impart spicy aromas such as cloves; - Belgian wheat beer (called "witbier" in Flemish), made primarily from malted barley and raw or malted wheat, often flavored with bitter or sweet orange peel and coriander seeds.

[0004] Pale beer (Pilsner, Ale) is obtained through fermentation of wort that may consist only of barley malt, or a mixture of barley malt and raw grains derived from grains other than barley or wheat, such as rice, corn, or sorghum. Several types of malt are distinguished by color, specifically: base malt (unroasted), caramel malt (lightly roasted), roasted and baked malts, and specialty malts. Color is determined by the temperature applied during drying. Therefore, the higher the temperature during drying, the darker the malt color due to the Maillard reaction. Some roasted malts undergo a roasting process similar to that of coffee. The color of the finished beer will depend on the composition of the wort. This is measured spectrophotometrically (using a spectrophotometer) according to the “EBC units” scale specified by the European Brewery Convention (Analytica EBC analytical methods – methods 8.5 and 9.6).

[0005] Turbidity in beer manifests as the formation of insoluble particles suspended in the beer. There are two types of turbidity: cold turbidity, which is reversible, and permanent turbidity, which is irreversible. In both cases, the main compounds involved in the formation of insoluble particles are interacting proteins and polyphenols. Cold turbidity forms as the temperature gradually decreases to about 4°C, but disappears when the beer is warmed to about 20°C. This is a temporary and therefore reversible bond between proteins and polyphenols, linked by hydrogen bonds, hydrophobic interactions, and / or ionic bonds. Permanent turbidity occurs when the protein-polyphenol interaction is covalent. These interactions may occur between proteins and oxidized polyphenols or oxidized polyphenol polymers, and may increase with the aging process of beer. The resulting insoluble complex no longer dissolves with heat, leading to permanent turbidity. In addition, the presence of certain metal ions also promotes the appearance of turbidity. To date, numerous studies have been conducted to identify the proteins that contribute to turbidity formation. For example, proline-rich proteins, such as barley prolysins, are substances that contribute to turbidity formation. As for polyphenols, flavonoids participate in colloidal stability.

[0006] In the beer industry, wheat beer requires cold-induced and / or stable permanent turbidity over time. Turbidity is an integral part of wheat beer, contributing to its authenticity and consumer appeal due to the presence of wheat in the recipe. Large industrial brewers' wheat beers naturally exhibit turbidity, however, this turbidity tends to decrease during beer storage. Today, with the booming craft beer market, beers exhibiting natural turbidity give them an authentic character.

[0007] Beer turbidity was also measured in EBC units (Analytica EBC analysis method – Method 9.30).

[0008] Today, most industrial beers are treated to ensure “brightness” for consumers, meaning that turbidity is below 0.5 EBC during the product’s shelf life. There are two main treatment methods: one is to limit the content of sensitive proteins (i.e., using silica gel and gallic tannins), and the other is to limit the content of polyphenols that cause turbidity in the finished beer (i.e., using polyvinylpyrrolidone (PVPP)).

[0009] To improve and / or adjust the turbidity of pale ales (from Pilsner to amber) and wheat ales, one (or more) turbidizing agents can be added. Turbidizing agents give the beer a more natural appearance.

[0010] As an example of a turbidity agent, we can mention a product sold by Kerry under the name "BioCloud™", which is a yeast derivative derived from Saccharomyces cerevisiae.

[0011] Patent document PCT / FR2017 / 051702 describes a yeast protein extract (YPE) for stabilizing beer turbidity, preferably for wheat beer.

[0012] However, there is still a need to develop new beer turbidities, particularly for wheat or pale ales. These beer turbidities must be able to induce and / or stabilize the turbidity of the beer over a satisfactory period of time. A “satisfactory period of time” is understood to be at least 4 months, preferably at least 6 months, and more preferably at least 12 months. They must also be able to induce and / or stabilize satisfactory turbidity, i.e., turbidity that meets the standards sought by beer experts.

[0013] Therefore, one of the objects of the present invention is to provide a novel beer turbidity agent that exhibits improved activity compared to prior art turbidities, particularly improved activity compared to the yeast protein extract described in document PCT / FR2017 / 051702. Summary of the Invention

[0014] The inventors unexpectedly discovered that ribonucleic acid, also known as RNA, can induce and / or stabilize beer turbidity over time in a satisfactory manner, with improved results compared to the yeast protein extract described in document PCT / FR2017 / 051702. Therefore, this invention constitutes an improvement upon the invention described in document PCT / FR2017 / 051702.

[0015] More specifically, this invention relates to the use of ribonucleic acid (RNA) for inducing and / or stabilizing beer turbidity. In the context of this invention, ribonucleic acid may be used alone or as part of a composition, for example, RNA-enriched yeast extract, hereinafter referred to as "yeast nucleic acid extract," meaning that it has been enriched with RNA. Attached Figure Description

[0016] Other features, details, and advantages will become apparent by reading the following detailed description and examining the accompanying drawings, in which: Figure 1 [Figure 1] shows the turbidity values ​​(EBC) obtained over time (in days) for Pilsner-style pale ale, with the addition of: - 4 g RNA from brewer's yeast per hectoliter of beer (4 g RNA / hL) (solid line), or - 33.33 g yeast protein extract (YPE) per hectoliter of beer (33.33 g YPE / hL), the yeast extract containing 4 g RNA, the yeast being brewer's yeast (dotted line).

[0017] Figure 2 [Figure 2] shows the turbidity values ​​(EBC) of Pilsner pale beer over time (in days), with the addition of: - 4 g of RNA from brewer's yeast per hectoliter of beer (solid line), or - 10 g of yeast nucleic acid extract (YNE) per hectoliter of beer (10 g YNE / hL), the yeast extract containing 4 g of RNA, the yeast being brewer's yeast (dashed line).

[0018] Figure 3 [Figure 3] shows the turbidity values ​​(EBC) of Pilsner pale beer over time (in days), with the addition of: - 10 g yeast nucleic acid extract (YNE) per hectoliter of beer (10 g YNE / hL), the yeast extract containing 4 g RNA, the yeast being Saccharomyces cerevisiae (dashed line), or - 33.33 g yeast protein extract (YPE) per hectoliter of beer (33 g YPE / hL), the yeast extract containing 4 g RNA, the yeast being Saccharomyces cerevisiae (dotted line).

[0019] Figure 4 [Figure 4] shows the turbidity values ​​(EBC) of pale beer over time (in days), with the addition of: - 10 g yeast nucleic acid extract (YNE) per hectoliter of beer (10 g YNE / hL), the yeast extract containing 4 g RNA, the yeast being Saccharomyces cerevisiae (dashed line), or - 10 g yeast protein extract (YPE) per hectoliter of beer (10 g YPE / hL), the yeast extract containing 1.2 g RNA, the yeast being Saccharomyces cerevisiae (dotted line). Detailed Implementation

[0020] As already noted, the present invention relates more specifically to the use of ribonucleic acid (RNA) for inducing and / or stabilizing beer turbidity.

[0021] From a chemical perspective, RNA is a linear polymer composed of chains of nucleotides linked together by phosphodiester bonds.

[0022] Each RNA nucleotide consists of three main elements: - a phosphate group, - a pentose sugar (ribose) with carbon atoms numbered from 1' to 5', and - a nitrogenous base (or nucleic acid base) which can be adenine ("A"), uracil ("U"), guanine ("G"), or cytosine ("C").

[0023] Nitrogenous bases (A, U, G, or C) are linked to the 1' carbon of ribose via a nitrogen atom.

[0024] Nucleotides are more specifically linked together by phosphodiester bonds at the 3' and 5' carbons via phosphate groups.

[0025] The nucleotides described in this invention are RNA nucleotides. Therefore, unless otherwise specified, the term "nucleotide" in this application refers to RNA nucleotides.

[0026] RNA is present in all organisms and some viruses. In the context of this invention, RNA can be derived from eukaryotes or prokaryotes.

[0027] According to an advantageous embodiment of the invention, the RNA used in the context of this invention is total RNA. Total RNA encompasses three main types of RNA: messenger RNA (mRNA), ribosomal RNA (rRNA), and transfer RNA (tRNA).

[0028] In the context of this invention, the terms "turbidity," "haze," and "cloudiness" should be considered synonyms. Therefore, beer turbidity or cloudiness refers to the turbidity of beer, and conversely, beer turbidity refers to the cloudiness or cloudiness of beer.

[0029] Turbidity indicates the amount of substances in a fluid that make it cloudy (it is the opposite of clarity). In the context of this invention, beer turbidity or cloudiness refers to the presence of insoluble particles suspended in beer. Turbidity is measured in cloudy media using various photometric methods, such as turbidity determination, luminescence determination, and turbidimetry.

[0030] In the brewing industry, turbidity is measured in EBC (European Brewing Convention) or ASBC (American Society of Brewing Chemists) units. The relationship between these units is as follows: 1 EBC = 69.2 ASBC. For beer turbidity analysis methods, refer to Analytica EBC – Method 9.30.

[0031] Turbidity measurements are performed using instruments such as turbidimeters or turbidimetric meters. Incident light is emitted through a bottle containing a beer sample. A photoelectric sensor measures the light scattered by the liquid. It is the scattering of light by the suspension that allows for the assessment of the concentration of suspended matter in the liquid. This instrument typically consists of a light source with a wavelength of 650 nm. In turbidimetric methods, the scattered light is measured at angles of 90° and 25° relative to the incident light. In turbidimetric methods, the scattered light is measured by a sensor placed on the axis of the incident light.

[0032] In the context of this application, "induced beer turbidity" means "an increase and / or the production of persistent turbidity in clear beer," particularly reflected in turbidity values ​​expressed in EBC, which are higher than turbidity values ​​obtained without the aid of the turbidity agent of this invention. In the context of this application, clear beer refers to naturally clear or clarified beer. Induced turbidity in beer means an increase and / or the occurrence of suspended insoluble particles in the beer.

[0033] The expression "stabilizing beer turbidity" means "maintaining the turbidity in beer when it naturally exhibits this turbidity"; in other words, helping beer maintain its turbidity over time (i.e., helping to prevent turbidity from decreasing over time). Maintaining turbidity in beer also refers to keeping insoluble particles in suspension within the beer.

[0034] More specifically, according to the present invention, stability over time refers to stability under storage conditions at 4°C for at least 4 months, preferably at least 6 months, and more preferably at least 1 year (365 days). This means that during this period, insoluble particles remain suspended in the beer.

[0035] The turbidity agent of the present invention advantageously enables beer turbidity to be maintained within a range of 10 to 80 EBC, preferably 15 to 60 EBC, and more preferably 18 to 30 EBC, at a storage temperature of 4°C for a period of at least 4 months, preferably at least 6 months, and more preferably at least 12 months, with the turbidity value measured using a Haffmans VOS ROTA 90 / 25 turbidimeter at a 90° angle and a temperature of 4°C (Analytica EBC analysis method – Method 9.30).

[0036] According to a particularly advantageous embodiment, the turbidity agent of the present invention enables the induction and / or stabilization of beer turbidity over time, meaning that the turbidity has an EBC value of 18 to 30 EBC at a storage temperature of 4°C for a period of at least 4 months, preferably at least 6 months, more preferably at least 12 months.

[0037] According to an advantageous embodiment of the invention, the RNA is used alone or as part of a composition comprising 20 to 70%, preferably 30 to 50% by weight relative to the total weight of the composition.

[0038] According to another embodiment of the invention, RNA as defined above or a composition containing RNA as defined above is used to induce and / or stabilize the turbidity or turbidity of beer with a color of 2 to 80 EBC, preferably 4 to 45 EBC, more preferably 4 to 20 EBC.

[0039] In addition to measuring the turbidity of beer, the EBC also allows for the measurement of beer color according to the analytical methods referenced in Analytica EBC – Methods 8.5 and 9.6.

[0040] EBC values ​​based on color type can be defined as follows: - Pale / golden beer: EBC 2 to 20, - Amber beer: EBC 21 to 45, - Brown beer: EBC 46 to 75, - Dark beer: EBC 76 to 120.

[0041] Furthermore, wheat beer has an EBC ranging from 2 to 120. Indeed, as mentioned above, wheat beer is made from a blend of malt and wheat; therefore, it can have a wide range of colors.

[0042] As mentioned above, color measurements are performed using spectrophotometry. Color measurements are expressed by determining the absorbance of beer (or wort) at a wavelength of 430 nm. As a reminder, absorbance is the ability of a liquid to absorb the intensity of light emitted at a specific wavelength. Beer samples are filtered to remove the beer's natural turbidity and then placed in a spectrophotometer that emits light at a wavelength of 430 nm (violet-blue). The absorbance (EBC) is calculated using the formula EBC = 25 × D × A, where D corresponds to the dilution factor (D = 1 if undiluted, D = 2 if half-diluted, etc.) and A corresponds to the absorbance of the filtered beer at 430 nm.

[0043] According to an advantageous embodiment of the invention, RNA or a composition containing said RNA is used to induce and / or stabilize the turbidity or opacity of white beer, pale beer, or amber beer.

[0044] According to another advantageous embodiment, the RNA used in the context of this invention is derived from yeast or bacteria.

[0045] Examples of bacteria include, in particular, Escherichia coli.

[0046] Examples of yeasts are particularly selected from groups that include the genera *Saccharomyces*, *Kluyveromyces*, *Torula*, and *Candida*.

[0047] According to an advantageous embodiment of the invention, the RNA used is derived from Saccharomyces yeast, preferably Saccharomyces cerevisiae.

[0048] According to another advantageous embodiment of the invention, a composition containing RNA as defined above, i.e., a composition containing 20 to 70% by weight of RNA, more specifically an RNA-enriched yeast extract.

[0049] "Yeast extract" refers to the soluble fraction recovered after yeast lysis. For example, yeast extract can be produced by lysing yeast cells (such as Saccharomyces cerevisiae), and then separating the soluble and insoluble fractions by physical means (such as centrifugation). The insoluble fraction is recovered by centrifugation to remove the soluble fraction, and vice versa. The insoluble fraction is called the "yeast cell wall" or "yeast skin," while the soluble fraction produced by this process is called "yeast extract."

[0050] RNA is concentrated in the resulting yeast extract using techniques known to those skilled in the art, such as physicochemical or enzymatic processes.

[0051] RNA-enriched yeast extracts may also be referred to hereinafter as “yeast nucleic acid extracts” (YNE). Therefore, yeast nucleic acid extracts contain RNA at a weight percentage of 20 to 70% relative to the total weight of the extract.

[0052] The yeast nucleic acid extract used according to the present invention may contain, in addition to RNA: - proteins, peptides and amino acids, - minerals, and / or - sugars.

[0053] In this application, yeast nucleic acid extract refers to a yeast extract containing a higher proportion (by weight) of RNA than of protein, as opposed to yeast protein extract, which refers to a yeast extract containing a higher proportion (by weight) of protein than of RNA.

[0054] According to another embodiment, the RNA as defined above, or the RNA-containing composition as defined above, used in the context of this invention, is in powder or liquid form.

[0055] According to an advantageous embodiment, the RNA used in the context of this invention, alone or as part of a composition, is used at a concentration of 0.5 to 8 grams (g) per hectoliter of beer, preferably 2 to 6 g / hL of beer, more preferably 4 g / hL.

[0056] According to another advantageous embodiment of the invention, the invention relates to the use as defined above, wherein RNA or a composition containing RNA enables the induction and / or stabilization of turbidity in beer for a period of at least 4 months, preferably at least 6 months, more preferably at least 12 months, during which the beer has a turbidity of 10 to 80 EBC, preferably 15 to 60 EBC, more preferably 18 to 30 EBC at a storage temperature of 4°C, the turbidity value being measured using a Haffmans VOS ROTA 90 / 25 turbidimeter at a 90° angle and at 4°C (Analytica EBC analysis method – Method 9.30).

[0057] The Haffmans VOS ROTA 90 / 25 turbidity meter is designed to measure the turbidity of beer in bottles and cuvettes at two measurement angles: - Particles smaller than 1 µm, such as protein-polyphenol complexes, cause light scattering primarily at a 90° angle; - Particles larger than 1 µm, such as yeast, cause light scattering primarily at a 25° angle.

[0058] This instrument complies with the latest MEBAK recommendations.

[0059] As indicated, turbidity values ​​are expressed in EBC or ASBC units (1 EBC = 69.2 ASBC).

[0060] Using RNA alone, or in a composition containing a sufficient amount of said RNA (i.e., 20 to 70% by weight relative to the total weight of the composition), enables beer turbidity to achieve satisfactory stability over time, particularly in wheat or pale ale. As already noted, "stability over time" is understood to mean stability for at least 4 months, preferably at least 6 months, and more preferably at least 12 months, at 4°C storage conditions, with respect to the EBC value as defined above.

[0061] According to a particularly advantageous embodiment, RNA or a composition containing RNA enables the induction and / or stabilization of turbidity in beer over a period of 12 months, during which the beer exhibits turbidity of 18 to 30 EBC at a storage temperature of 4°C.

[0062] The following examples specifically relate to Figures 1 to 4.

[0063] Example 1: Physicochemical composition of yeast nucleic acid extract (YNE) and yeast protein extract (YPE).

[0064] The yeast extracts described in this embodiment, whether yeast nucleic acid extracts or yeast protein extracts, are all derived from the applicant's Saccharomyces cerevisiae strain and prepared by the applicant.

[0065] The physicochemical composition of the yeast extract used for RNA enrichment to induce and / or stabilize beer turbidity is as follows: - 40% by weight RNA, - 32% by weight proteins, peptides and amino acids, - 22% by weight minerals, and - 6% by weight sugars.

[0066] This extract is called yeast nucleic acid extract, and is represented by the abbreviation YNE in Figures 1 to 4.

[0067] The YNE of the present invention is specifically compared with the yeast protein extract described in document PCT / FR2017 / 051702. The yeast protein extract is abbreviated as YPE in Figures 1 to 4.

[0068] The physicochemical composition of YPE is as follows: - 12% by weight RNA, - 53% by weight proteins, peptides and amino acids, - 21% by weight minerals, and - 14% by weight sugars.

[0069] The obtained YNE and YPE samples were in powder form, which is completely soluble in water and all types of beer.

[0070] Example 2: Comparison of the effects of RNA, YNE, and YPE on beer turbidity. The turbidizing agents were YNE and YPE as defined in Example 1, and RNA alone, derived from Saccharomyces cerevisiae yeast. The RNA was purchased from Sigma Aldrich, catalog number "R6750 Ribonucleic acid from baker's yeast", CAS number 63231-63-0.

[0071] The beer tested was a Pilsner pale ale sold under the name Jupiler.

[0072] Turbidity measurement Turbidity measurements were performed on unstirred beer samples at a 90° angle using a Haffmans VOS ROTA 90 / 25 turbidimeter at 4°C. Turbidity values ​​are expressed in EBC units.

[0073] Turbidity was measured at defined time intervals over 140 days. Between measurements, the sample was kept at 4°C and unstirred.

[0074] Turbidity test in pale beer 1 / Comparison of RNA alone with YPE (Figure 1)Four grams of RNA were introduced into a 100-liter sample of the pale beer mentioned above.

[0075] Meanwhile, 33.33 grams of YPE (containing 4 grams of RNA) was introduced into another 100-liter pale beer sample.

[0076] Turbidity of beer was measured over a period of 140 days. The results are shown in Figure 1.

[0077] At time T0, the addition of RNA alone directly induced turbidity, which remained stable over time. At time T0, the addition of YPE showed higher turbidity than RNA alone, but this decreased until day 40, eventually reaching the same turbidity value as obtained with RNA alone. This result can be explained by the fact that YPE contains elements other than RNA, which contribute to turbidity by dispersing in the beer but do not remain suspended over time.

[0078] RNA turbiditan advantageously maintains constant turbidity over time, ranging from 20 to 25 EBC, unlike YPE, whose turbidity values ​​decrease considerably (from over 50 EBC at T0 to below 20 EBC after 120 days). Furthermore, the amount of RNA required for treatment alone (4 grams) is significantly less than that required with YPE (33.33 grams).

[0079] For all these reasons, RNA is a better turbidity agent than YPE.

[0080] Comparison of RNA alone with YNE (Figure 2) Four grams of RNA were introduced into a 100-liter sample of pale beer.

[0081] Meanwhile, 10 grams of YNE (containing 4 grams of RNA) were introduced into another 100-liter pale beer sample.

[0082] Turbidity of beer was measured over a period of 140 days. The results are shown in Figure 2.

[0083] The two curves for RNA and YNE show that beer turbidity remains well stable over time. With the same amount of RNA, YNE therefore exhibits the same effectiveness as RNA alone. Both RNA and YNE are attractive turbidants. Using YNE is more economical than using RNA alone, but involves a larger quantity of product.

[0084] A comparison of YNE and YPE containing the same amount of RNA (Figure 3). 10 grams of YNE (containing 4 grams of RNA) was introduced into 100 liters of pale beer sample.

[0085] Meanwhile, 33.33 grams of YPE (containing 4 grams of RNA) was introduced into another 100-liter pale beer sample.

[0086] Turbidity of beer was measured over a period of 140 days. The results are shown in Figure 3.

[0087] At time T0, the addition of YNE directly induced turbidity, which remained stable over time. At time T0, the addition of YPE showed stronger turbidity than YNE, but this decreased until day 40, eventually reaching the same turbidity value as YNE.

[0088] YNE turbidity agent advantageously maintains a constant turbidity over time, unlike YPE. Furthermore, the amount of product required to use YNE (10 grams) is significantly less than that required to use YPE (33.33 grams), which is also advantageous.

[0089] For all these reasons, YNE is a better turbidity agent than YPE.

[0090] Comparison of YNE and YPE used in equal quantities (Figure 4) 10 grams of YNE (containing 4 grams of RNA) was introduced into 100 liters of pale beer sample.

[0091] Meanwhile, 10 grams of YPE (containing 1.2 grams of RNA) was introduced into another 100-liter pale beer sample.

[0092] Therefore, with the same amount of product (10 grams), YNE introduces more than 3 times more RNA than YPE.

[0093] Turbidity of beer was measured over a period of 140 days. The results are shown in Figure 4.

[0094] In terms of turbidity stability over time, YNE (dashed line) outperforms YPE (dotted line). Similarly, over the entire 140-day period, the turbidity values ​​observed with YNE are better than those observed with YPE.

[0095] This disclosure is not limited to the embodiments described above for illustrative purposes only, but covers all variations that may be conceived by those skilled in the art within the scope of protection.

[0096] For this purpose, the following patent document is cited: - Patent reference 1: PCT / FR2017 / 051702 (application number).

Claims

1. Use of ribonucleic acid (RNA) to induce and / or stabilize turbidity or haze in beer.

2. The use according to claim 1, characterized in that, RNA may be used alone or as part of a composition comprising 20 to 70%, preferably 30 to 50% by weight relative to the total weight of the composition.

3. The use according to claim 1 or 2, characterized in that, The beer has a color of 2 to 80 EBC, preferably 4 to 45 EBC, and more preferably 4 to 20 EBC.

4. The use according to any one of claims 1 to 3, characterized in that, The beer is wheat beer, pale beer, or amber beer.

5. The use according to any one of claims 1 to 4, characterized in that, RNA originates from eukaryotes or prokaryotes.

6. The use according to any one of claims 1 to 5, characterized in that, RNA refers to total RNA.

7. The use according to any one of claims 1 to 6, characterized in that, RNA is derived from yeast or bacteria, with yeast being preferred.

8. The use according to claim 7, characterized in that, The yeast is selected from the group consisting of the genera *Saccharomyces*, *Kluyveromyces*, *Cytomyces* and *Candida*, with *Saccharomyces* being preferred.

9. The use according to claim 8, characterized in that, The yeast is brewer's yeast.

10. The use according to any one of claims 2 to 9, characterized in that, The RNA-containing composition is an RNA-enriched yeast extract (referred to as "yeast nucleic acid extract" (YNE)).

11. The use according to claim 10, characterized in that, RNA-enriched yeast extract contains: - 40% by weight RNA, - 32% by weight protein, peptides and amino acids, - 22% by weight minerals, and - 6% by weight sugars.

12. The use according to any one of claims 1 to 11, characterized in that, RNA or a composition containing RNA may be in powder or liquid form.

13. The use according to claim 12, characterized in that, RNA may be used alone or as part of a composition at a concentration of 0.5 to 8 grams (g) per hectoliter (hL) of beer, preferably 2 to 6 g / hL of beer, more preferably 4 g / hL of beer.

14. The use according to any one of claims 1 to 13, characterized in that, RNA or a composition containing RNA enables the induction and / or stabilization of turbidity in beer at a storage temperature of 4°C for a period of at least 4 months, preferably at least 6 months, more preferably at least 12 months, during which the beer has a turbidity of 10 to 80 EBC, preferably 15 to 60 EBC, more preferably 18 to 30 EBC, the turbidity value being measured using a Haffmans VOS ROTA 90 / 25 turbidimeter at a 90° angle and a temperature of 4°C (Analytica EBC analysis method – Method 9.30).

15. The use according to claim 14, characterized in that, RNA or a composition containing RNA enables the induction and / or stabilization of beer turbidity over a 12-month period, during which the beer exhibits turbidity of 18 to 30 EBC.

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