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.

 

© Webster 1913.

Log in or registerto write something here or to contact authors.