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Thesaurus: bottom fermentation

a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager

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Definitions

  1. n. a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager
  2. A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4º - 10º C. (39º - 50ºF.). It is used in making lager beer and wines of low alcohol content but fine bouquet.
  3. A slow alcoholic fermentation during which the yeast cellscollect at the bottom of the fermenting liquid. It takes place at atemperature of 4º - 10º C. (39º - 50ºF.). It is used in making lagerbeer and wines of low alcohol content but fine bouquet.