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

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..

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

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

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

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

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

Ale :: Ale (n.) An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops..

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

Heat :: Heat (v. i.) To grow warm or hot by fermentation, or the development of heat by chemical action; as, green hay heats in a mow, and manure in the dunghill..

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..

Saccharomyces :: Saccharomyces (n.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula..

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

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..

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

Ferment :: Ferment (v. i.) To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to work; to effervesce..

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

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

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

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