The flocculation of protein and polyphenol molecules during wort cooling.
The flocculation of protein and tannin molecules during wort cooling.
The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Also: Haziness caused by protein matter which must be strained after the cooling process.
Rapid precipitation of proteins, which occurs when boiled wort is rapidly chilled.
Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.