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2 definitions found
From:
Webster's Revised Unabridged Dictionary (1913)
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
.
◄
►
From:
WordNet (r) 2.0
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
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