TERMIUM Plus®

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TOP FERMENTATION [1 record]

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Record 1 1999-02-04

English

Subject field(s)
  • Brewing and Malting
  • Beverages
CONT

Traditionally, ales and stouts are produced by a top fermentation system. The yeast used is a species called Saccharomyces cerevisae, and its main characteristic is that it rises to the top during fermentation.

OBS

Top fermentation is distinguished by the use of special, top-fermenting yeast.

French

Domaine(s)
  • Brasserie et malterie
  • Boissons (Industrie de l'alimentation)
DEF

Procédé de brasserie faisant appel à l'action de Saccharomyces cerevisae et à une température située entre 15 et 25 °C; la souche se maintient dans la partie supérieure des cuves.

CONT

la fermentation haute, qui utilise les levures dites hautes se fait à une température relativement élevée.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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