bottom yeast

基本解释

The end-of-fermentation acetaldehyde content tended to be lower using top yeast than bottom yeast.
上面酵母比下面酵母的乙醛含量低。
Then it began to act like yeast used in slow-fermenting lagers, settling to the bottom of the tank but not going dormant.
然后它们开始像用于慢性发酵的储藏啤酒的酵母一样活动，深入酿造箱底部，却又不休眠。
The bottom of the 60-degree conical bottom (70 degrees, 90 degrees can be tailored to customer requirements) for the yeast fermentation and improve the breeding design;
底部60度锥底（70度，90度可根据客户要求定做）为发酵和改善啤酒酵母繁殖设计；