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Annates :: Annates (n. pl.) The first year's profits of a spiritual preferment, anciently paid by the clergy to the pope; first fruits. In England, they now form a fund for the augmentation of poor livings..

Leaven :: Leaven (v. t.) To make light by the action of leaven; to cause to ferment.

Diastase :: Diastase (n.) A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar..

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..

Diastasic :: Diastasic (a.) Pertaining to, or consisting of, diastase; as, diastasic ferment..

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

Maraschino :: Maraschino (n.) A liqueur distilled from fermented cherry juice, and flavored with the pit of a variety of cherry which grows in Dalmatia..

Glucoside :: Glucoside (n.) One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the natur

Beer :: Beer (n.) A fermented liquor made from any malted grain, but commonly from barley malt, with hops or some other substance to impart a bitter flavor..

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

Antizymic :: Antizymic (a.) Preventing fermentation.

Preferment :: Preferment (n.) The act of choosing, or the state of being chosen; preference..

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..

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..

Formed :: Formed (a.) Having structure; capable of growth and development; organized; as, the formed or organized ferments. See Ferment, n..

Lebban :: Lebban (n.) Coagulated sour milk diluted with water; -- a common beverage among the Arabs. Also, a fermented liquor made of the same..

Zymophyte :: Zymophyte (n.) A bacteroid ferment.

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

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..

Hydromel :: Hydromel (n.) A liquor consisting of honey diluted in water, and after fermentation called mead..

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