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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..

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

Mutage :: Mutage (n.) A process for checking the fermentation of the must of grapes.

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

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..

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

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..

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

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..

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

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

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

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

Zymotic :: Zymotic (a.) Of, pertaining to, or caused by, 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..

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

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

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

Zymology :: Zymology (n.) A treatise on the fermentation of liquors, or the doctrine of fermentation..

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