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Zymogene :: Zymogene (n.) One of a physiological group of globular bacteria which produces fermentations of diverse nature; -- distinguished from pathogene.

Rise :: Rise (v.) To swell or puff up in the process of fermentation; to become light, as dough, and the like..

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..

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..

Stumbled :: Stum (v. t.) To renew, as wine, by mixing must with it and raising a new fermentation..

Ferment :: Ferment (n.) A gentle internal motion of the constituent parts of a fluid; 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..

Yeast :: Yeast (n.) The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment..

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

Pasteurization :: Pasteurization (n.) A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments..

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..

Lactic :: Lactic (a.) Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc..

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

Ale :: Ale (n.) An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops..

Fret :: Fret (n.) The agitation of the surface of a fluid by fermentation or other cause; a rippling on the surface of water.

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..

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

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

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

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

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