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Bottom fermentation   /bˈɑtəm fˌərməntˈeɪʃən/   Listen
Bottom fermentation

noun
1.
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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Words linked to "Bottom fermentation" :   fermenting, zymosis, ferment, fermentation, zymolysis



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