Use of ribonucleic acid to induce and / or stabilize beer turbidity

Abstract

This invention relates to the use of ribonucleic acid (RNA) to induce and / or stabilize turbidity or cloudiness in beer. The ribonucleic acid used in the context of the present invention may be used alone or as part of a composition such as an RNA-enriched yeast extract, which is referred to in this application as "yeast nucleic acid extract."

Description

[Technical Field]

[0001] The present invention relates to the field of brewing. More specifically, the present invention relates to a novel use of ribonucleic acid (RNA) for inducing and / or stabilizing haze or turbidity in beer, particularly wheat beer or blonde beer. [Background Art]

[0002] Beer, a fermented malt beverage, is a universal beverage found in virtually every country around the world. Beer consists of four main ingredients: water, hops, yeast, and barley or wheat malt. The lengthy process of converting these raw materials into beer spans a period ranging from 2 to 3 weeks for industrial beer to several months for aged beer, high-fermentation beer, Trappist beer, and the like. The purity and quality of water are critical to the clarity and flavor of beer. The proportion of major mineral salts contained in water (sodium, chloride, calcium, magnesium, sulfate, and bicarbonate) will affect the smoothness or roughness on the palate and the beer brewing process.

[0003] White beer, contrary to common perception, does not refer to the color of the beer, but to the wheat used as an ingredient. White beer is beer that contains a high proportion of wheat in addition to barley (and potentially other grains). Since white beer generally has natural turbidity, it is given a milky white appearance. This milky white appearance, combined with the similar meanings of "white" ("weiss") and "wheat" ("weizen") in German, explains the use of the term "white". However, through the use of roasted malt or caramel malt, it is possible to produce amber, brown, or even black white beers. Traditionally, there are two main types of white beer: German "Weissbier" (wheat beer) is made primarily from malted wheat and some additional barley malt, which is fermented with specific yeasts that produce many phenols, giving it spicy aromas (notes) such as clove. Belgian wheat beer (or "witbier" in Flemish) is made primarily from malted barley and raw or malted wheat, and is almost always flavored with bitter or sweet orange peel and coriander seeds.

[0004] Blonde beers (pilsners, ales) are obtained after fermenting wort, which may consist solely of barley malt or a mixture of barley malt and raw grains, such as rice, corn, or sorghum, other than barley or wheat. Several types of malt are distinguished in particular by their color: base malt (unroasted), caramel malt (lightly roasted), roasted and toasted malt, and special malts. Their color is determined by the temperature applied during kilning. Thus, the higher the temperature during drying, the browner the malt becomes due to the Maillard reaction. There are also roasted malts, which are roasted in a similar way to coffee. The color of the finished beer then depends on the composition of the wort. This color is measured by spectrophotometric method (and therefore using a spectrophotometer) according to the "EBC units," a scale defined by the EBC analysis method, where EBC stands for "European Brewery Convention" (Analytica EBC analysis method - Methods 8.5 and 9.6).

[0005] Beer turbidity manifests as the formation of insoluble particles that remain suspended in the beer. Two types of turbidity exist: reversible chill haze and irreversible permanent turbidity. In both cases, the compounds primarily involved in the formation of insoluble particles are interacting proteins and polyphenols. Chill haze gradually forms as the temperature drops to about 4°C but disappears when the beer is heated to about 20°C. This is a transient association of proteins and polyphenols linked by hydrogen bonds, hydrophobic interactions, and / or ionic bonds, and is therefore a reversible association. Permanent turbidity is produced when the protein-polyphenol interactions are covalent. These interactions are thought to occur between proteins and oxidized polyphenols or oxidized polyphenol polymers and can increase over the course of the beer's maturation process. The resulting insoluble complexes no longer dissolve with heat, resulting in permanent turbidity. Furthermore, the presence of certain metal ions also promotes the appearance of turbidity. Several studies have been conducted to identify proteins that cause turbidity formation. For example, proline-rich proteins such as barley hordein contribute to turbidity formation. Regarding polyphenols, flavonoids are involved in colloidal stability.

[0006] In the world of beer, wheat beer requires a stable, low-temperature-inducible turbidity and / or permanent turbidity over time. Because wheat is present in the recipe, turbidity is an essential part of wheat beer, thus contributing to its authenticity and consumer appeal. Wheat beer produced by large-scale industrial brewers naturally exhibits turbidity, although this turbidity tends to decrease during storage. Today, with the rapid expansion of the craft beer market, naturally turbid beers are given a more authentic character.

[0007] Beer turbidity can also be measured in EBC units (Analytica EBC analysis method - Method 9.30).

[0008] Today, most industrial beers are treated to guarantee "brilliance" to consumers, which means a turbidity of less than 0.5 EBC over the product's shelf life. Two main treatment methods exist: one is to limit the content of sensitive proteins (i.e., using silica gel and gallotannins), and the other is to limit the content of polyphenols that cause turbidity in the finished beer (i.e., using polyvinylpolypyrrolidone (PVPP)).

[0009] To improve and / or adjust the cloudiness of blonde beers (from pilsner to amber) and wheat beers, one or more clouding agents may be added. Clouding agents give the beer a more natural appearance. An example of a clouding agent is the product marketed by Kerry under the name "BioCloud™," which is a yeast derivative derived from Saccharomyces cerevisiae. International patent application PCT / FR2017 / 051702 describes a yeast protein extract (YPE) for stabilizing the cloudiness of beer, preferably wheat beer.

[0010] However, there is still a need to develop new turbidifiers for beer, particularly wheat or blonde beers. These beer turbidifiers must be able to induce and / or stabilize turbidity in beer over a satisfactory period of time. "Satisfactory period" is understood to mean at least four months, preferably at least six months, and even more preferably at least twelve months. In addition, these beer turbidifiers must be able to induce and / or stabilize turbidity that meets the standards required by beer experts.

[0011] Therefore, one of the objects of the present invention is to provide a novel turbidifier for beer that exhibits improved activity compared to prior art turbidifiers, and in particular compared to the yeast protein extract described in the document of international application PCT / FR2017 / 051702. [Overview of the project]

[0012] The inventors unexpectedly discovered that ribonucleic acid, also known as RNA, enables the induction and / or stabilization of beer turbidity, and that this can be done in a time-satisfactory manner, with improved results compared to the yeast protein extract described in the document of international application PCT / FR2017 / 051702. Thus, the present invention constitutes an improvement on the invention described in the document of international application PCT / FR2017 / 051702.

[0013] More specifically, the present invention relates to the use of ribonucleic acid (RNA) to induce and / or stabilize beer turbidity. The ribonucleic acid used in the context of the present invention may be used alone or as part of a composition such as an RNA-enriched yeast extract, which may hereafter be referred to as "yeast nucleic acid extract," indicating the fact that its RNA is enriched.

[0014] Further details, features, and benefits will become apparent upon reading the following description and examining the attached drawings. [Brief explanation of the drawing]

[0015] [Figure 1]This graph shows the turbidity (EBC) values ​​obtained over time (expressed in days) for pilsner-type blonde beer with the following added: - 4 g of Saccharomyces cerevisiae RNA (4 g RNA / hL) per 1 hectoliter of beer (solid curve), or - 33.33 g of yeast protein extract (YPE) (33.33 g YPE / hL) per 1 hectoliter of beer, wherein the yeast extract contains 4 g of RNA and the yeast is Saccharomyces cerevisiae (dotted curve).

[0016] [Figure 2] This graph shows the turbidity (EBC) values ​​obtained over time (expressed in days) for pilsner-type blonde beer with the following added: - 4 g of Saccharomyces cerevisiae RNA per 1 hectoliter of beer (solid curve), or - 10 g of yeast nucleic acid extract (YNE) (10 g YNE / hL) per 1 hectoliter of beer, the yeast extract containing 4 g of RNA, and the yeast being Saccharomyces cerevisiae (dashed curve).

[0017] [Figure 3] This graph shows the turbidity values ​​(EBC) obtained over time (expressed in days) for pilsner-type blonde beer with the following added: - 10 g of yeast nucleic acid extract (YNE) (10 g YNE / hL) per 1 hectoliter of beer, the yeast extract containing 4 g of RNA, and the yeast being Saccharomyces cerevisiae (dashed curve), or - 33.33 g of yeast protein extract (YPE) (33 g YPE / hL) per 1 hectoliter of beer, the yeast extract containing 4 g of RNA, and the yeast being Saccharomyces cerevisiae (dotted curve).

[0018] [Figure 4]This graph shows the turbidity values ​​(EBC) obtained over time (expressed in days) for blonde beer to which the following have been added: - 10 g of yeast nucleic acid extract (YNE) (10 g YNE / hL) per 1 hectoliter of beer, the yeast extract containing 4 g of RNA, and the yeast being Saccharomyces cerevisiae (dashed curve), or - 10 g of yeast protein extract (YPE) (10 g YPE / hL) per 1 hectoliter of beer, the yeast extract containing 1.2 g of RNA, and the yeast being Saccharomyces cerevisiae (dotted curve). [Modes for carrying out the invention]

[0019] As already indicated, the present invention more specifically relates to the use of ribonucleic acid (RNA) to induce and / or stabilize beer turbidity. Chemically, RNA is a linear polymer consisting of chains of nucleotides linked together by phosphodiester bonds. Each RNA nucleotide consists of three main elements, which are name - Phosphate group, - A pentose (five-carbon sugar), or ribose, in which the carbon atoms are numbered from 1' to 5', ribose, - A nitrogen base (or nuclear base) which may be adenine ("A"), uracil ("U"), guanine ("G"), or cytosine ("C"). The nitrogen base (A, U, G, or C) is linked to the 1' carbon of ribose by a nitrogen atom. Nucleotides are linked to each other by phosphate groups, more specifically via phosphodiester bonds at the 3' and 5' carbons. The nucleotides described in this invention are RNA nucleotides. Thus, in this application, the term “nucleotide” without further clarification refers to RNA nucleotides. RNA is found in all living organisms and in some viruses. The RNA used in the context of this invention may originate from eukaryotes or prokaryotes. According to one advantageous embodiment of this invention, the RNA used in the context of this invention is total RNA. Total RNA comprises three main types of RNA: messenger RNA (mRNA), ribosomal RNA (rRNA), and transfer RNA (tRNA). In the context of this invention, the terms "turbidity," "haze," and "cloudiness" should be considered synonymous. Therefore, the haze or cloudiness of beer indicates the turbidity of beer, and conversely, the haze or cloudiness of beer indicates the haze or cloudiness of beer. Turbidity indicates the content of substances that cloud a fluid (it is the opposite of clarity). In the context of this invention, the haze or cloudiness of beer indicates the presence of insoluble particles suspended in the beer. Turbidity is measured by various photometric methods for opaque media, such as nephelometry, opacimetry, and turbidimetry. In the brewing industry, the units used to measure turbidity are 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 methods of analyzing beer turbidity, refer to Analytica EBC - Method 9.30. Turbidity measurement is performed using instruments such as a turbidimeter or turbidimeter. Incident light is emitted so as to pass through a bottle containing a beer sample. A photoelectric sensor measures the light scattered by the liquid. The scattering of light by suspended matter makes it possible to assess the concentration of suspended matter in the liquid. This instrument generally consists of a light source with a wavelength of 650 nm. In nephelometry, scattered light is measured at angles of 90° and 25° to the incident light. In turbidimetry, scattered light is measured by a sensor placed on the axis of the incident light. In the context of this application, “inducing beer turbidity” means “increasing and / or causing persistent turbidity in clear beer,” which is reflected in the fact that the turbidity value expressed in EBC is higher than the turbidity value that would have been obtained without the assistance of the turbidifier of the present invention. In the context of this application, clear beer refers to beer that is naturally clear or beer that has been made clear by treatment. Inducing turbidity in beer means increasing and / or resulting in the presence of insoluble particles suspended in the beer. The expression "stabilizing the turbidity of beer" means "maintaining this turbidity in the beer when the beer is naturally turbid," in other words, helping the beer maintain its turbidity over time (i.e., helping to prevent the turbidity from decreasing over time). Maintaining turbidity in beer also means maintaining the insoluble particles in the suspension in the beer. More specifically, the stability over time according to the present invention means stability for at least 4 months, preferably at least 6 months, and even more preferably at least 1 year (365 days) under storage conditions at a temperature of 4°C. This means that the insoluble particles remain suspended in the beer during this period. The turbidifier of the present invention is advantageous in that it enables the turbidity of beer to be maintained at a value in the range of 10–80 EBC, preferably 15–60 EBC, and more preferably 18–30 EBC for a period of at least 4 months, preferably at least 6 months, and more preferably at least 12 months, at a storage temperature of 4°C, where this turbidity value is measured at an angle of 90° and a temperature of 4°C using a Haffmans VOS ROTA 90 / 25 turbidimeter (Analytica EBC analysis method - Method 9.30). According to one particularly advantageous embodiment, the turbidifier of the present invention enables the induction and / or stabilization of a constant beer turbidity over time, meaning that this turbidity has an EBC value in the range of 18–30 EBC for a period of at least 4 months, preferably at least 6 months, and more preferably at least 12 months, at a storage temperature of 4°C.

[0020] According to one advantageous embodiment of the present invention, RNA is used alone or as part of a composition, the composition comprising RNA in a weight percentage ranging from 20 to 70%, preferably 30 to 50%, of the total weight of the composition.

[0021] According to another embodiment of the present invention, the RNA as defined above or the composition comprising the RNA as defined above is used for inducing and / or stabilizing haze or turbidity of a beer having a color in the range of 2 to 80 EBC, preferably 4 to 45 EBC, more preferably 4 to 20 EBC. In addition to measuring beer haze, EBC also allows measuring the color of beer according to the analytical methods referenced in Analytica EBC - Methods 8.5 and 9.6. EBC values by color type can be defined as follows. - Pale / golden beer: EBC in the range of 2 to 20, - Amber beer: EBC in the range of 21 to 45, - Brown beer: EBC in the range of 46 to 75, - Dark beer: EBC in the range of 76 to 120. Furthermore, white beer has an EBC in the range of 2 to 120. As actually mentioned above, white beer is obtained from a mixture of malt and wheat. Accordingly, white beer can have a wide range of colors. As indicated above, color measurement is performed using spectrophotometric techniques. Color measurement is expressed by determining the absorbance of beer (or wort) at a wavelength of 430 nm. Note that absorbance is the ability of a liquid to absorb the light intensity emitted at a specific wavelength. A beer sample is filtered to remove the natural haze of the beer, which is then placed into a spectrophotometer emitting light at a wavelength of 430 nm (blue-violet). EBC is calculated using the formula EBC=25×D×A, where D is the dilution factor (D=1 when undiluted, 2 when diluted to half, etc.), and A corresponds to the absorbance of the filtered beer for 430 nm emitted light.

[0022] According to one advantageous embodiment of the present invention, the RNA or the composition comprising said RNA is used for inducing and / or stabilizing haze or turbidity of white beer, blonde beer or amber beer.

[0023] According to another advantageous embodiment, the RNA used in the context of the present invention is derived from yeast or bacteria. Examples of bacteria include, in particular, Escherichia coli. Examples of yeast include yeasts selected from the group including, in particular, Saccharomyces, Kluyveromyces, Torula, and Candida. According to one advantageous embodiment of the present invention, the RNA used is derived from Saccharomyces yeast, preferably Saccharomyces cerevisiae.

[0024] According to yet another advantageous embodiment of the present invention, the RNA-containing composition defined above, i.e., a composition containing RNA in a weight percentage in the range of 20-70%, is more specifically an RNA-enriched yeast extract. "Yeast extract" refers to the soluble fraction recovered after lysing of yeast. For example, the yeast extract may be produced by separating the soluble and insoluble portions by physical means such as centrifugation after lysing yeast cells, such as Saccharomyces cerevisiae. The insoluble portion is recovered by removing the soluble portion by centrifugation, and vice versa. The insoluble portion is called the "yeast cell wall" or "yeast hulls," while the soluble portion resulting from this process is called the "yeast extract." RNA is enriched in the thus obtained yeast extract by, for example, a physicochemical or enzymatic process, according to techniques known to those skilled in the art. The RNA-enriched yeast extract may hereafter be called a "yeast nucleic acid extract" (YNE). Thus, the yeast nucleic acid extract contains RNA in a weight percentage in the range of 20-70% of the total weight of the extract. The yeast nucleic acid extract used in accordance with the present invention is, in addition to RNA, - Proteins, peptides, and amino acids, - Minerals, and / or - It may also contain sugar. In this application, in contrast to yeast protein extracts, which show a yeast extract containing a higher proportion of protein (by weight percentage) than RNA, yeast nucleic acid extracts show a yeast extract containing a higher proportion of RNA (by weight percentage) than protein.

[0025] According to yet another embodiment, the RNA used in the context of the present invention, or a composition comprising the RNA defined above used in the context of the present invention, is in the form of a powder or a liquid.

[0026] According to one advantageous embodiment, the RNA used in the context of the present invention is used alone or as part of a composition at a concentration ranging from 0.5 to 8 grams (g) per hectoliter (hL) of beer, preferably at a concentration of 2 to 6 g / hL of beer, and more preferably at 4 g / hL.

[0027] According to another advantageous embodiment of the present invention, with respect to the use defined above, the present invention enables RNA or a composition containing RNA to induce and / or stabilize the turbidity of beer for a period of at least 4 months, preferably at least 6 months, and more preferably at least 12 months, the beer having a turbidity in the range of 10–80 EBC, preferably 15–60 EBC, and more preferably 18–30 EBC during the period at a storage temperature of 4°C, the turbidity value being measured at an angle of 90° and a temperature of 4°C using a Haffmans VOS ROTA 90 / 25 turbidimeter (Analytica EBC Analysis Method - Method 9.30). The Haffmans VOS ROTA 90 / 25 turbidimeter is designed to measure the turbidity of beer in bottles and cuvettes at the following two measurement angles: - For example, particles smaller than 1 μm, such as protein-polyphenol complexes, primarily cause light scattering at an angle of 90°. - For example, particles larger than 1 μm, such as yeast, primarily cause light scattering at an angle of 25°. This device complies with the latest MEBAK recommendations. As already stated, turbidity values ​​are expressed in EBC or ASBC units (1 EBC = 69.2 ASBC). By using RNA alone or in a composition containing a sufficient amount of said RNA (i.e., 20-70% by weight relative to the total weight of the composition), satisfactory stability of beer turbidity over time is possible, particularly in white or blonde beers. As already stated, “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, relative to the EBC value defined above, under storage conditions at a temperature of 4°C. According to one particularly advantageous embodiment, RNA or a composition containing RNA makes it possible to induce and / or stabilize beer turbidity over a period of 12 months, and at a storage temperature of 4°C, the beer exhibits a turbidity in the range of 18-30 EBC during the said period. [Examples]

[0028] The following examples will be explained with particular reference to Figures 1-4.

[0029] Example 1: Physicochemical composition of yeast nucleic acid extract (YNE) and yeast protein extract (YPE).

[0030] The yeast extracts described in this example, whether yeast nucleic acid extracts or yeast protein extracts, are derived from the same strain of Saccharomyces cerevisiae yeast owned by the applicant and prepared by the applicant. The physicochemical composition of the RNA-enriched yeast extract used to induce and / or stabilize the turbidity of the beer is as follows: - 40% by weight of RNA, - 32% by weight of protein, peptides, and amino acids, - 22% by weight of minerals, and - 6% by weight of sugar. This extract is called yeast nucleic acid extract and is shown by the acronym YNE in Figures 1-4. The YNE of this invention is compared in particular with the yeast protein extract described in international application PCT / FR2017 / 051702. The aforementioned yeast protein extract is shown by the acronym YPE in Figures 1-4. The physicochemical composition of YPE is as follows: - 12% by weight of RNA, - 53% by weight of protein, peptides, and amino acids, - 21% by weight of minerals, and - 14% by weight of sugar. The resulting YPE and YNE samples are in powder form and are fully soluble in water and all types of beer.

[0031] Example 2: Comparison of RNA, YNE, and YPE for beer turbidity The turbidifiers were YNE and YPE as defined in Example 1, as well as RNA alone, which was derived from Saccharomyces cerevisiae yeast. This RNA was purchased from Sigma Aldrich. See "R6750 Ribonucleic acid from baker's yeast," CAS number 63231-63-0. The beer tested was a pilsner-type blonde beer sold under the name Jupiler. [Turbidity measurement] Turbidity measurements will be taken on un-agitated beer samples at a temperature of 4°C and an angle of 90° using a Haffmans VOS ROTA 90 / 25 turbidimeter. Turbidity values ​​will be expressed in EBC units. Turbidity will be measured at specified intervals over a period of 140 days. Samples between measurements will be stored at 4°C and not agitated. [Turbidity test in blonde beer] [1 / Comparison of RNA alone and YPE (Figure 1)] Four grams of RNA were added to a one-hectoliter sample of the aforementioned blonde beer. In parallel, 33.33 grams of YPE (containing four grams of RNA) were added to another one-hectoliter sample of the blonde beer. Turbidity measurements of the beer were performed over a period of 140 days. The results are shown in Figure 1. At time T0, the addition of RNA alone directly induced turbidity, and this turbidity remained stable over time. At time T0, the addition of YPE resulted in higher turbidity than RNA alone, but this turbidity decreased by day 40, eventually reaching the same turbidity value as that obtained with RNA alone. This result can be explained by the fact that YPE contains elements other than RNA, which cause turbidity by dispersing in the beer, but do not remain in the suspension over time. Unlike the turbidity value for YPE, which decreased considerably (ranging from values ​​higher than 50 EBC at time t0 to less than 20 EBC after 120 days), the RNA turbidifier favorably maintained a constant turbidity over time, in the range of 20-25 EBC. Furthermore, using RNA alone requires handling a considerably smaller amount (4g) than when using YPE (33.33g). For all these reasons, RNA is a better turbidifier than YPE.

[0032] [Comparison of RNA alone and YNE (Figure 2)] Four g of RNA was introduced into a one-hectoliter sample of blonde beer. Simultaneously, ten g of YNE (containing four g of RNA) was introduced into another one-hectoliter sample of blonde beer. Turbidity measurements of the beer were performed over a period of 140 days. The results are shown in Figure 2. The two curves for RNA and YNE demonstrate good stability of beer turbidity over time. Therefore, with an equivalent amount of RNA, YNE exhibits the same effect as RNA alone. Both RNA and YNE are attractive turbidifiers. The use of YNE is more economically advantageous than RNA, but it involves a larger volume of product compared to RNA alone.

[0033] [Comparison of YNE and YPE containing the same amount of RNA (Figure 3)] 10 g of YNE (containing 4 g of RNA) was added to a 1 hectoliter sample of blonde beer. In parallel, 33.33 g of YPE (containing 4 g of RNA) was added to another 1 hectoliter sample of blonde beer. Turbidity measurements of the beer were taken over a period of 140 days. The results are shown in Figure 3. At time T0, the addition of YNE directly induced turbidity, and this turbidity remained stable over time. At time T0, the addition of YPE showed stronger turbidity than YNE, but this turbidity decreased by day 40, eventually reaching the same turbidity value as obtained with YNE. Unlike YPE, the YNE turbidifier favorably maintains a constant turbidity over time. Furthermore, the use of YNE is also advantageous because it requires significantly less product (10 g) than the use of YPE (33.33 g). For all these reasons, YNE is a better turbidifier than YPE. [Comparison of YNE and YPE used in equal amounts (Figure 4)] 10 g of YNE (containing 4 g of RNA) was introduced into a 1 hectoliter sample of blonde beer. Simultaneously, 10 g of YPE (containing 1.2 g of RNA) was introduced into another 1 hectoliter sample of blonde beer. Therefore, for the same amount of product (10 grams), YNE introduced three times more RNA than YPE. Turbidity measurements of the beer were performed over a period of 140 days. The results are shown in Figure 4. The stability of turbidity over time was better with YNE (dashed curve) than with YPE (dotted curve). Similarly, the turbidity values ​​observed with YNE were better than those observed with YPE over the entire 140-day period.

[0034] This disclosure is not limited to the above-described embodiments provided solely for illustrative purposes, but encompasses all variations that a person skilled in the art could conceive of within the scope of the protection sought.

[0035] List of cited documents Patent document For the purposes of this specification, the following patent documents are referenced. - patcit1: International application PCT / FR2017 / 051702 (application number).

Claims

1. The use of ribonucleic acid (RNA) to induce and / or stabilize turbidity or cloudiness in beer.

2. The use according to claim 1, wherein the RNA is used alone or in a composition, the composition comprising the RNA in a weight percentage of 20 to 70%, preferably 30 to 50%, based on the total weight of the composition.

3. The use according to claim 1 or 2, wherein the beer has a color in the range 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, wherein the beer is a white beer, a blonde beer, or an amber beer.

5. The use according to any one of claims 1 to 4, wherein the RNA is derived from a eukaryote or a prokaryote.

6. The use according to any one of claims 1 to 5, wherein the RNA is total RNA.

7. The use according to any one of claims 1 to 6, wherein the RNA is derived from yeast or bacteria, preferably from yeast.

8. The use according to claim 7, wherein the yeast is selected from the group comprising Saccharomyces, Kluiveromyces, Torula, and Candida, and is preferably Saccharomyces.

9. The use according to claim 8, wherein the yeast is Saccharomyces cerevisiae.

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

11. The RNA-enriched yeast extract is - 40% by weight of RNA, - 32% by weight of protein, peptides, and amino acids, - 22% by weight of minerals, - 6% by weight of sugar and The use according to claim 10, including the use described in claim 10.

12. The use according to any one of claims 1 to 11, wherein the RNA or the composition containing the RNA is in the form of a powder or a liquid.

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

14. The RNA or the composition containing the RNA allows for the induction and / or stabilization of the turbidity of the beer over a period of at least four months, preferably at least six months, and more preferably at least twelve months, the beer having a turbidity in the range of 10 to 80 EBC, preferably 15 to 60 EBC, and more preferably 18 to 30 EBC during the period at a storage temperature of 4°C, wherein the turbidity value is measured using a Haffmans VOS ROTA 90 / 25 turbidimeter at an angle of 90° and a temperature of 4°C (Analytica EBC Analysis Method - Method 9.30), as described in any one of claims 1 to 13.

15. The use according to claim 14, wherein the RNA or the composition containing the RNA enables induction and / or stabilization of the turbidity of the beer over a period of 12 months, the beer exhibiting a turbidity in the range of 18 to 30 EBC during the period.

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