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Bottom fermentation

   Also found in: Encyclopedia 0.01 sec.
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.
ThesaurusLegend:  Synonyms Related Words Antonyms
Noun1.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
fermenting, zymolysis, zymosis, fermentation, ferment - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol


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