Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Fermentation during the manufacture of beer with a yeast that sinks to the bottom of the tank. Most beers are produced this way; ale, proter and stout being the principal beers produced by top fermentation.
a process in which enzymes produced by the yeast break down sugars to carbon dioxide and alcohol, and also
produce some flavor substances.
