English definition of Fermentation

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Definition of fermentation

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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..

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

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

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

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

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

Leaven :: Leaven (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm..

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..

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

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

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

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

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..

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

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..

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..

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

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

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..

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

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