BOTTOM FERMENTATION
\bˈɒtəm fɜːmɪntˈe͡ɪʃən], \bˈɒtəm fɜːmɪntˈeɪʃən], \b_ˈɒ_t_ə_m f_ɜː_m_ɪ_n_t_ˈeɪ_ʃ_ə_n]\
Definitions of BOTTOM FERMENTATION
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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.
By Oddity Software
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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.
By Noah Webster.
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