Bottom fermentationBot"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[deg] - 10[deg] C. (39[deg] - 50[deg]F.). It is used in making lager beer and wines of low alcohol content but fine bouquet.
|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|
|a fool or simpleton; ninny.|
|a screen or mat covered with a dark material for shielding a camera lens from excess light or glare.|