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bourbes (F)

Name (also turbid) for suspended matter in beverages based on plants such as beer or Wine, Wine is the smallest particle from the skin or pulp of the grape (fruit). You get through the processing of grapes through Press and pumping into the wine. Modern cellar technology tries to move from grapes and grape to be kept to the bare minimum while using natural gravity instead of pumping. Even the arrears after the fermentation (dead yeast cultures) are called trub, but more the name lees correct is. As a rule, must and wine are freed from the turbid substances; see various procedures under clarify and beautiful, In other beverages such as cloudy apple juice or cloudy beer, the turbidity is desirable. The turbidity must not be covered with turbidity due to wine errors be confused, see under cloudiness, For more bottle deposits see below bees wings. depot and Weinstein, See also under winemaking,

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