An alcoholic fermentation during which the yeast cells are carried to the top of the fermening 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.
Webster's Revised Unabridged Dictionary
| APA | Webster's. (2011). top fermentation. Retrieved September 22, 2026, from http://smartdefine.org/top_fermentation/definitions/2073273 |
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| MLA | Webster's. "top fermentation" 28 May 2011. Web. 22 September 2026. <http://smartdefine.org/top_fermentation/definitions/2073273> |