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

Vinegar :: Vinegar (a.) A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like..

Zymotic :: Zymotic (a.) Of, pertaining to, or caused by, fermentation..

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

Acetic :: Acetic (a.) Of a pertaining to vinegar; producing vinegar; producing vinegar; as, acetic fermentation..

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..

Union :: Union (n.) A cask suspended on trunnions, in which fermentation is carried on..

Hydromel :: Hydromel (n.) A liquor consisting of honey diluted in water, and after fermentation called mead..

Fermentation :: Fermentation (n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it..

Acetous :: Acetous (a.) Causing, or connected with, acetification; as, acetous fermentation..

Propionic :: Propionic (a.) Pertaining to, derived from, or designating, an organic acid which is produced in the distillation of wood, in the fermentation of various organic substances, as glycerin, calcium lactate, etc., and is obtained as a colorless liquid having a sharp, pungent odor. Propionic acid is so called because it is the first or lowest member of the fatty acid series whose salts have a fatty feel..

Bacterium :: Bacterium (n.) A microscopic vegetable organism, belonging to the class Algae, usually in the form of a jointed rodlike filament, and found in putrefying organic infusions. Bacteria are destitute of chlorophyll, and are the smallest of microscopic organisms. They are very widely diffused in nature, and multiply with marvelous rapidity, both by fission and by spores. Certain species are active agents in fermentation, while others appear to be the cause of certain infectious diseases. See Bacillus

Fermentation :: Fermentation (n.) A state of agitation or excitement, as of the intellect or the feelings..

Round :: Round (n.) A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole..

Zymology :: Zymology (n.) A treatise on the fermentation of liquors, or the doctrine of fermentation..

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..

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

Antizymic :: Antizymic (a.) Preventing fermentation.

Zymic :: Zymic (a.) Pertaining to, or produced by, fermentation; -- formerly, by confusion, used to designate lactic acid..

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..

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