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Term (also trubstoff) for suspended matter in plant-based beverages such as beer or wine. In wine, these are the smallest particles from the skin or pulp of the grape berry (fruit). They get into the wine during grape processing through pressing and pumping processes. Modern cellar technology tries to keep the movement of grapes and grape must to an absolute minimum, using natural gravity through interspersed spaces instead of pumping processes. The residues after fermentation (dead yeast cultures) are also called lees, although the term lees is more correct. Must and wine are usually freed from the lees using various processes (see under clarifying and fining). In other beverages such as naturally cloudy apple juice or naturally cloudy beer, the trub is desirable. Certain wine defects cause turbidity in wine. Other sediments are described under beeswings, deposit and tartar. See also under winemaking.

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