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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..

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..

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

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

Bacterium :: Bacterium (n.) A microscopic vegetable organism, belonging to the class Algae, usually in the form of a jointed rodlike filament, and found in putrefying organic infusions. Bacteria are destitute of chlorophyll, and are the smallest of microscopic organisms. They are very widely diffused in nature, and multiply with marvelous rapidity, both by fission and by spores. Certain species are active agents in fermentation, while others appear to be the cause of certain infectious diseases. See Bacillus

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

Ebullition :: Ebullition (n.) Effervescence occasioned by fermentation or by any other process which causes the liberation of a gas or an aeriform fluid, as in the mixture of an acid with a carbonated alkali..

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

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..

Heat :: Heat (n.) Fermentation.

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

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

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

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

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

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

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

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..

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..

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