Trub (brewing)

As Trubstoff, accordingly sediment particles or sludge (but not suspended matter how often incorrectly used ) refers to suspended solids in beverages on mostly plant-based, such as beer, wine or juice.

Sediment particles are the smallest particles ( thus crystals, proteins, metal colloids or tannins ) that come about from the flesh or of the shell, the wine of the grape or apple juice from. Also fermenting yeast cultures can lead to the lees. Sediment particles may, in particular during the fermentation and maturation of alcoholic beverages influence the taste, even if they are no longer desired in the final product.

The turbidities bring certain sensory properties, which act both desirable and reduce the quality of the manufacturing process or in the final product. Desirability they are for example in natural apple juice or Hefeweizen. In contrast, wine or liquor should be clear in the finished product and also at the beers clear product is usually preferred. Through the market offer the consumer rejects accordingly turbid products from inferior. For fruit juices just are the turbidities for the secondary plant substances.

Fining

Certain drinks (especially wine) are generally substantially freed from sediments as a negative effect here when storing the lees. The purpose of the Beautiful during the production of the wine. In retrospect, the settling of the lees can be done by different clarification methods.

Hot break

As a hot break or fracture is referred to in the brewery, the material produced during wort boiling. The fraction consists mainly of denatured compounds of proteins and tannins from tissue fibers of spent hops. By increasing the wort temperature to 100 ° C leads to a coagulation of Malzproteine ​​which are removed before fermentation of the wort. The tannins of the malt are slightly less reactive than that of the hops. At the beginning of the wort boiling, therefore, the previously purified wort is cloudy again. With increasing progression of the process, the first very fine particles agglomerate to form bulky particles.

The wort is pumped after cooking at high speed in a hot tub. The heavies to fall to the ground by the rotation and in the center of the vessel forms a Heißtrubkegel.