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A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140º F., thus destroying the vitality of the contained germs or ferments.

om, 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…

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

A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole.

plitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiæ is the yeast of sedimentary beer. Also called Torula.

The extraneous matter or impurities which rise to the surface of liquids in boiling or fermentation, or which form on the surface by other means; also, the scoria of metals in a molten state; dross. Some to remove the scum it did rise. Spenser.

fish, etc., made by subjecting boiled beans (esp. soja beans), or beans and meal, to long fermentation and then long digestion in salt and water.

To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation. [Obs.] W. Cartright.

Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must. Let our wines, without mixture of stum, be all fine. B. Jonson. And with thy stum ferment their fainting cause. Dryden.

om various kinds of palms in the East Indies; or, a spirituous liquor procured from it by fermentation.

A cask suspended on trunnions, in which fermentation is carried on. Hypostatic union (Theol.) See under Hypostatic. -- Latin union. See under Latin. -- Legislative Union (Eng. Hist.), the union of Great Britain and Ireland, which took place Jan. 1, 1801. -- Union, or Act of Union (Eng. Hist.), the act by which Scotl…

quid 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.

The conversion of a fruit juice or other saccharine solution into alcohol by fermentation.

A light-colored highly effervescent beer made by the top- fermentation process.

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.

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 puf…

Pertaining to, or produced by, fermentation; -- formerly, by confusion, used to designate lactic acid.

One of a physiological group of globular bacteria which produces fermentations of diverse nature; -- distinguished from pathogene.

One who is skilled in zymology, or in the fermentation of liquors.

A treatise on the fermentation of liquors, or the doctrine of fermentation. [Written also zumology.]