< Collier's New Encyclopedia (1921)
YEAST, the yellow substance, having an acid reaction, produced during the vinous fermentation of saccharine fluids, rising to the surface, when the temperature of the fluid is high, in the form of a frothy, flocculent, viscid matter (surface yeast), and falling to the bottom (sediment yeast) when the temperature is low.
This article is issued from Wikisource. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.