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bourbes (F)

Designation (also Trubstoff) for suspended matter in beverages of vegetable basis like beer or Wine, The wine is the smallest particle of the shell or pulp of the grape (the fruit). You arrive at the grape processing by the Press and pumping in the wine. In the modern cellar technique is tried the movement of grapes and grape To limit to the absolute minimum and to use natural gravity instead of pumping operations. Also the arrears after the fermentation (dead yeast cultures) are called Trub, but rather the name lees correct is. Must and wine are usually freed from the trub; see different procedures under clarify and beautiful, In other beverages such as naturally cloudy apple juice or naturally cloudy beer, the trub substances are desired. The trub may not be mixed with turbidity due to wine errors be confused, see below cloudiness, For further bottle deposits, see bees wings. depot and Weinstein, See also below winemaking,

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