01 An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and …
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An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and requires a temperature of 14-30° C. (58-86° F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.