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Fermentable :: Fermentable (a.) Capable of fermentation; as, cider and other vegetable liquors are fermentable..

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..

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..

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

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..

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

Toddy :: Toddy (n.) A juice drawn from various kinds of palms in the East Indies; or, a spirituous liquor procured from it by fermentation..

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

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

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..

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

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

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

Scum :: Scum (v.) The extraneous matter or impurities which rise to the surface of liquids in boiling or fermentation, or which form on the surface by other means; also, the scoria of metals in a molten state; dross..

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..

Brew :: Brew (v. t.) To prepare, as beer or other liquor, from malt and hops, or from other materials, by steeping, boiling, and fermentation..

Fermentation :: Fermentation (n.) A state of agitation or excitement, as of the intellect or the feelings..

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

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

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

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