1.korkeassa lämpötilassa tapahtuva voimakas alkoholikäyminen, jossa hiivasolut nousevat käyvän nesteen pinnalle
1.a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation"