Collier's New Encyclopedia (1921)/Yeast

From Wikisource
Jump to navigation Jump to search

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.