A form of secondary fermentation in which the malic acid in wine is converted to lactic acid, reducing the wine's sharpness

The production of carbon dioxide in sparkling wine using the méthode champenoise, or in beer using bottle conditioning / Malolactic fermentation.

Pertaining to any of numerous edible yeasts that produce, e.g., ale, and whose respective fermenting actions appear to be at the top surface of the wort.

(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.

A device, used mainly in homebrewing, that allows carbon dioxide to escape from a fermenter without allowing air to enter

(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.

plural of bottom fermentation

plural of fermentation lock

plural of secondary fermentation

Third-person singular simple present indicative form of re-ferment