Bottom fermentation

Definition of Bottom fermentation

Bot´tom fer`men`ta´tion
1.A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4° - 10° C. (39° - 50°F.). It is used in making lager beer and wines of low alcohol content but fine bouquet.

Related Words

ferment, fermentation, fermenting, zymolysis, zymosis
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