bottom fermentation
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Bottom fermentation
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[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.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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WordNet
| bottom fermentation | |
noun | |
| 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 |
WordNet® 3.0, © 2006 by Princeton University.
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00:10
Bottom fermentation
is always a great word to know.
So is gobo. Does it mean:
| a fool or simpleton; ninny. |
| a screen or mat covered with a dark material for shielding a camera lens from excess light or glare. |
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