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Brew :: Brew (v. t.) To prepare, as beer or other liquor, from malt and hops, or from other materials, by steeping, boiling, and fermentation..

Glucoside :: Glucoside (n.) One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the natur

Froth :: Froth (n.) The bubbles caused in fluids or liquors by fermentation or agitation; spume; foam; esp., a spume of saliva caused by disease or nervous excitement..

Wine :: Wine (n.) The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment..

Leavening :: Leavening (n.) The act of making light, or causing to ferment, by means of leaven..

Flower :: Flower (v. i.) To froth; to ferment gently, as new beer..

Antizymotic :: Antizymotic (a.) Preventing fermentation or decomposition.

Saccharomyces :: Saccharomyces (n.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula..

Poi :: Poi (n.) A national food of the Hawaiians, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment..

Alcohol :: Alcohol (n.) Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation..

Re-ferment :: Re-ferment (v. t. & i.) To ferment, or cause to ferment, again..

Eucalyn :: Eucalyn (n.) An unfermentable sugar, obtained as an uncrystallizable sirup by the decomposition of melitose; also obtained from a Tasmanian eucalyptus, -- whence its name..

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

Unformed :: Unformed (a.) Unorganized; without definite shape or structure; as, an unformed, or unorganized, ferment..

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..

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..

Simoniac :: Simoniac (n.) One who practices simony, or who buys or sells preferment in the church..

Acescency :: Acescency (n.) The quality of being acescent; the process of acetous fermentation; a moderate degree of sourness.

Fermentability :: Fermentability (n.) Capability of fermentation.

Samshu :: Samshu (n.) A spirituous liquor distilled by the Chinese from the yeasty liquor in which boiled rice has fermented under pressure.

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