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

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

Spurge :: Spurge (v. t.) To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.

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..

Fermentative :: Fermentative (a.) Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process..

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..

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

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..

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

Erythrozyme :: Erythrozyme (n.) A ferment extracted from madder root, possessing the power of inducing alcoholic fermentation in solutions of sugar..

Heat :: Heat (n.) Fermentation.

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

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

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.) To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to heat.

Ferment :: Ferment (n.) That which causes fermentation, as yeast, barm, or fermenting beer..

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

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..

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