BOTTOM FERMENTATION
\bˈɒtəm fɜːmɪntˈe͡ɪʃən], \bˈɒtəm fɜːmɪntˈeɪʃən], \b_ˈɒ_t_ə_m f_ɜː_m_ɪ_n_t_ˈeɪ_ʃ_ə_n]\
Definitions of BOTTOM FERMENTATION
Sort: Oldest first
-
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.
By Oddity Software
-
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.
By Noah Webster.
