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Benefice :: Benefice (n.) An ecclesiastical living and church preferment, as in the Church of England; a church endowed with a revenue for the maintenance of divine service. See Advowson..

Metheglin :: Metheglin (n.) A fermented beverage made of honey and water; mead.

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

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..

Sorbin :: Sorbin (n.) An unfermentable sugar, isomeric with glucose, found in the ripe berries of the rowan tree, or sorb, and extracted as a sweet white crystalline substance; -- called also mountain-ash sugar..

Zymogen :: Zymogen (n.) A mother substance, or antecedent, of an enzyme or chemical ferment; -- applied to such substances as, not being themselves actual ferments, may by internal changes give rise to a ferment..

Boza :: Boza (n.) An acidulated fermented drink of the Arabs and Egyptians, made from millet seed and various astringent substances; also, an intoxicating beverage made from hemp seed, darnel meal, and water..

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

Spurge :: Spurge (v. t.) To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.

Glycogen :: Glycogen (n.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments..

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..

Sauerkraut :: Sauerkraut (n.) Cabbage cut fine and allowed to ferment in a brine made of its own juice with salt, -- a German dish..

Granulose :: Granulose (n.) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments..

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

Synapticulae :: Synaptase (n.) A ferment resembling diastase, found in bitter almonds. Cf. Amygdalin, and Emulsin..

Mead :: Mead (n.) A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel..

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

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

Dextrose :: Dextrose (n.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice..

Flower :: Flower (v. i.) To froth; to ferment gently, as new beer..

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