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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.

The act of making light, or causing to ferment, by means of leaven.

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

An unfermentable carbohydrate obtained by gently heating levulose.

Specifically, alcoholic or spirituous fluid, either distilled or fermented, as brandy, wine, whisky, beer, etc.

pipe stems, the flowers and leaves yield a perfume, and from the fruit a violet dye and a fermented liquor (like kirschwasser) are prepared.

ade with, malt. Malt liquor, an alcoholic liquor, as beer, ale, porter, etc., prepared by fermenting an infusion of malt. -- Malt dust, fine particles of malt, or of the grain used in making malt; -used as a fertilizer. " Malt dust consists chiefly of the infant radicle separated from the grain." Sir H. Davy. -- Malt…

The fermentative principle of malt; malt diastase; also, a name given to various medicinal preparations made from or containing malt.

rystalline sugar formed from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power.

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

A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel. Chaucer.

either for excretion or for some special purpose, as in the manufacture of the digestive ferments. Hence, metabolism may be either constructive (anabolism), or destructive (katabolism).

A fermented beverage made of honey and water; mead. Gay.

A microörganism which is supposed to act like a ferment in causing or propagating certain infectious or contagious diseases; a pathogenic bacterial organism.

A film or membrane which is developed on the surface of fermented alcoholic liquids, such as vinegar, wine, etc., and acts as a means of conveying the oxygen of the air to the alcohol and other combustible principles of the liquid, thus leading to their oxidation.

To heat and ferment in the mow, as hay when housed too green.

The expressed juice of the grape, or other fruit, before fermentation. "These men ben full of must." Wyclif (Acts ii. 13. ). No fermenting must fills ... the deep vats. Longfellow.

A process for checking the fermentation of the must of grapes.

A genus of microörganisms of which the acetic ferment (Mycoderma aceti), which converts alcoholic fluids into vinegar, is a representative. Cf. Mother.

A ferment, resembling diastase, found in mustard seeds.