Turbid matter

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Turbid matter

As Trub , accordingly sediment particles or lees (but not suspended matter how often misused) is called suspended solids in beverages mostly plant-based like beer , wine or juice .

Turbidity

Clouds are tiny particles (i.e. crystals, proteins, metal colloids or tannins) that come from the pulp or the skin of the fruit used. Fermenting yeast cultures can also lead to lees. Clouds can have an influence on the taste, especially during the fermentation and maturation of alcoholic beverages , even if they are no longer desired in the end product.

quality

The cloudy substances bring certain sensory properties with them, which can be both desirable and quality-reducing in the manufacturing process or in the end product. They are desirable in naturally cloudy apple juice or in yeast wheat, for example . In contrast, wine or liqueur in the finished product should be clear and the clear product is also usually preferred for beers. Due to the market offer, the consumer rejects accordingly cloudy products as inferior. In fruit juices, it is precisely the sedimentation that represents the secondary plant constituents.

Fining

Certain beverages (especially wine) are largely freed from sediment, as the sediment has a negative effect on storage. This is what the beauty is used during the production of the wine. Afterwards, the sediment can be settled using various clarification processes .

Hot break

In the brewery, hot break or curd is the name given to the material that is created during the wort boiling process. The curd consists mainly of denatured compounds of proteins in tannins and of tissue fibers from hops spent grains. Raising the wort temperature to 100 ° C causes the malt proteins to coagulate , which are separated from the wort before fermentation. The tannins in malt are somewhat less reactive than those in hops. At the beginning of the wort boiling, the previously refined wort therefore becomes cloudy again. As the process progresses, the initially very fine particles agglomerate into more voluminous particles.

After cooking, the wort is pumped into a whirlpool at high speed . The heavy components sink to the bottom through rotation and form a hot trub cone in the center of the vessel.

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