| 释义 |
bottom fermentation
Thesaurus| Noun | 1. | bottom fermentation - 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 lagerfermenting, zymolysis, zymosis, fermentation, ferment - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol |
bottom fermentation
bottom fermentation[′bäd·əm fər·mən′tā·shən] (food engineering) A slow alcoholic fermentation during which yeast cells accumulate at the bottom of the fermenting liquid; occurs during fermentation of lager beer and wines of low alcoholic content. bottom fermentation
Related to bottom fermentation: top fermentationWords related to bottom fermentationnoun a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquidRelated Words- fermenting
- zymolysis
- zymosis
- fermentation
- ferment
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