| slovo | definícia |
Bottom fermentation
(gcide) | 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 1913 Suppl.] |
bottom fermentation
(wn) | bottom fermentation
n 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 |
| | podobné slovo | definícia |
Bottom fermentation
(gcide) | 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 1913 Suppl.] |
|
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