Flocculation

flocculation. (fla-kyuh-lei’-shen)
The phenomenon by which yeast cells aggregate into masses toward the end of the fermentation process and sink to the bottom, thus contribution to the clarification of beer. The ability of a yeast (either top-or bottom-fermenting) to flocculate or settle varies with the strain of yeast. Syn: breakage. See also: flocculent yeast; nonflocculent yeast.