Abstract: The influence of the temperature and adjuncts in the formation of cold trub in beer. During cooling of the wort, the so-called cold trub precipitates out which consists mainly of undesirable hops bittering compounds Protein-polyphenol complexes and carbohydrates which have combined with tannins from the raw materials. Two methods has been used flotation and diatomaceous earth filtration. Flotation is the method uses in the classical brewing or small breweries and diatomaceous earth filtration is the most use in the modern brewing. The principal reason for removing the cold trub is that suspended solids can lead to adverse effects on foam and flavour stability and avoid clouded bottles in the supermarket when the beer is cooling until 0C. The best condition was obtained when the temperature corresponds to zero Celsius degree and 25-30% of adjuncts.
C. Riverol and J. Cooney , 2003. Influence of Temperature and the Presence of Adjuncts in the Removing of Protein-Polyphenol Complexes and Carbohydrates in Cold Wort . Journal of Food Technology, 1: 130-132.