DICT.TW Dictionary Taiwan

 Bot·tom fer·men·ta·tion. 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.
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 bottom fermentation
      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