Top fermentation.

An alcoholic fermentation during which the yeast cells are carried to the top of the fermening liquid. It proceeds with some violence and requires a temperature of 14- 30° C. (58-86° F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.

 

© Webster 1913

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