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Foam :: Foam (n.) The white substance, consisting of an aggregation of bubbles, which is formed on the surface of liquids, or in the mouth of an animal, by violent agitation or fermentation; froth; spume; scum; as, the foam of the sea..

Emulsin :: Emulsin (n.) An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides..

Stummed :: Stum (n.) Wine revived by new fermentation, reulting from the admixture of must..

Must :: Must (n.) The expressed juice of the grape, or other fruit, before fermentation..

Hyaline :: Hyaline (n.) The main constituent of the walls of hydatid cysts; a nitrogenous body, which, by decomposition, yields a dextrogyrate sugar, susceptible of alcoholic fermentation..

Sorbin :: Sorbin (n.) An unfermentable sugar, isomeric with glucose, found in the ripe berries of the rowan tree, or sorb, and extracted as a sweet white crystalline substance; -- called also mountain-ash sugar..

Zymosis :: Zymosis (n.) A fermentation; hence, an analogous process by which an infectious disease is believed to be developed..

Pancreatin :: Pancreatin (n.) One of the digestive ferments of the pancreatic juice; also, a preparation containing such a ferment, made from the pancreas of animals, and used in medicine as an aid to digestion..

Agave :: Agave (n.) A genus of plants (order Amaryllidaceae) of which the chief species is the maguey or century plant (A. Americana), wrongly called Aloe. It is from ten to seventy years, according to climate, in attaining maturity, when it produces a gigantic flower stem, sometimes forty feet in height, and perishes. The fermented juice is the pulque of the Mexicans; distilled, it yields mescal. A strong thread and a tough paper are made from the leaves, and the wood has many uses..

Mutage :: Mutage (n.) A process for checking the fermentation of the must of grapes.

Zymosimeter :: Zymosimeter (n.) An instrument for ascertaining the degree of fermentation occasioned by the mixture of different liquids, and the degree of heat which they acquire in fermentation..

Fermentable :: Fermentable (a.) Capable of fermentation; as, cider and other vegetable liquors are fermentable..

Heat :: Heat (v. i.) To grow warm or hot by fermentation, or the development of heat by chemical action; as, green hay heats in a mow, and manure in the dunghill..

Soy :: Soy (n.) A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soja beans), or beans and meal, to long fermentation and then long digestion in salt and water..

Ferme :: Ferme (n.) Rent for a farm; a farm; also, an abode; a place of residence; as, he let his land to ferm..

Papain :: Papain (n.) A proteolytic ferment, like trypsin, present in the juice of the green fruit of the papaw (Carica Papaya) of tropical America..

Beer :: Beer (n.) A fermented liquor made from any malted grain, but commonly from barley malt, with hops or some other substance to impart a bitter flavor..

Keeve :: Keeve (v. t.) To set in a keeve, or tub, for fermentation..

Beneficed :: Beneficed (a.) Possessed of a benefice or church preferment.

Stum :: Stum (n.) Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must..

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