Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of fermentation is as below...

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..

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

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

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..

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..

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

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

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..

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

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..

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..

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

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

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

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

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

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

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

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

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