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° - 10° C. (39° - 50°F.). It is used in making lager beer and wines of low alcohol content but fine bouquet.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.