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。

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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。

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Chitin increases the surface area in the must which helps keep the yeast cells from settling to the bottom of the fermenter where they may become weak and stressed.

甲壳素在一定面积的增加，这有助于使酵母细胞的发酵罐底部为解决那里可能成为弱并强。

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