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

Heat :: Heat (n.) Fermentation.

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..

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

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

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

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

Wort :: Wort (n.) An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation..

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

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..

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..

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

Zymologist :: Zymologist (n.) One who is skilled in zymology, or in the fermentation of liquors..

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

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..

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..

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..

Ferment :: Ferment (v. i.) To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to work; to effervesce..

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.) A gentle internal motion of the constituent parts of a fluid; fermentation.

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