A form of secondary fermentation in which the malic acid in wine is converted to lactic acid, reducing the wine's sharpness

(biochemistry) Any form of fermentation that produces a single acid, but especially the anaerobic conversion of pyruvic acid into lactic acid with concomitant oxidation of NADH to NAD

Pertaining to any of numerous edible yeasts that produce, e.g., ale, and whose respective fermenting actions appear to be at the top surface of the wort.

plural of bottom fermentation

A device, used mainly in homebrewing, that allows carbon dioxide to escape from a fermenter without allowing air to enter

(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.

(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.

(microbiology) Any of a taxonomically heterogeneous group of bacteria of the phylum Pseudomonadota that cannot catabolize glucose, and are thus unable to ferment.

Third-person singular simple present indicative form of re-ferment

Alternative spelling of referment