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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Trub (brewing) ： ウィキペディア英語版 Trub (brewing) In the process of brewing beer, trub (from the German for lees) is the layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.〔(【引用サイトリンク】title=Handbook of brewing - Google Books )〕 It is composed mainly of heavy fats, proteins and inactive yeast.〔Charles W Bamforth, ''Beer: Tap Into the Art and Science of Brewing'', 2nd ed. (Oxford University Press, 2003), p. 56.〕 Trub also refers to the material, along with hop debris, left in the boil kettle or hopback after the wort has been transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the kettle rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Trub (brewing)」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.