What type of fermentation does Saccharomyces Cerevisiae primarily undergo?

Saccharomyces cerevisiae primarily undergoes top fermentation, which is a key characteristic of this yeast strain. This type of fermentation is associated with ale production and is considered an active and vigorous form of fermentation. During top fermentation, Saccharomyces cerevisiae ferments at warmer temperatures, typically between 60°F and 75°F (15°C to 24°C), leading to significant production of esters and phenols, which contribute to the fruity and complex flavors found in many ales.

The term "top fermentation" comes from the behavior of the yeast, which tends to rise to the surface of the fermentation vessel during the vigorous fermentation process. This is in contrast with bottom fermentation, where yeast, like Saccharomyces pastorianus, settles at the bottom and is typically used for lager beers, fermented at cooler temperatures. While aerobic fermentation and natural fermentation are related concepts in the realm of yeast activity, they do not specifically define the primary fermentation style associated with Saccharomyces cerevisiae.