A slow alcoholic fermentation process completed at low temperatures where the fungus sinks towards the base associated with the fluid. Utilized in brewing lager-type beers.
a slow kind of alcoholic fermentation at a temperature low adequate that fungus cells can sink toward bottom associated with the fermenting fluid; used in producing lager
A slow alcohol fermentation where the fungus cells collect in the bottom associated with the fermenting liquid. It Can Take destination at a temperature of 4° - 10° C. (39° - 50°F.). Its found in making lager alcohol and wines of low alcoholic beverages content but good bouquet.