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That which causes fermentation, as yeast, barm, or fermenting beer.

Capability of fermentation.

Capable of fermentation; as, cider and other vegetable liquors are fermentable.

Fermentative. [Obs.]

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.

which likens the course of certain diseases (esp. infectious diseases) to the process of fermentation, and attributes them to the organized ferments in the body. It does not differ materially from the accepted germ theory (which see).

Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process. -- Fer*ment"a*tive*ly, adv. -- Fer*ment"a*tive*ness, n.

Any fermentation process by which ammonia is formed, as that by which urea is converted into ammonium carbonate when urine is exposed to the air.

A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4º - 10º C. (39º - 50ºF.). It is used in making lager beer and wines of low alcohol content but fine bouquet.

act of delaying; postponement. [R.] My grief, joined with the instant business, Begs a deferment. Suckling.

The act of choosing, or the state of being chosen; preference. [R.] Natural preferment of the one . . . before the other. Sir T. Browne.

To ferment, or cause to ferment, again. Blackmore.

To ferment, or cause to ferment, again. Blackmore.

An alcoholic fermentation during which the yeast cells are carried to the top of the fermening liquid. It proceeds with some violence and requires a temperature of 14-30º C. (58-86º F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.

The quality of being acescent; the process of acetous fermentation; a moderate degree of sourness. Johnson.

Of a pertaining to vinegar; producing vinegar; producing vinegar; as, acetic fermentation.

Causing, or connected with, acetification; as, acetous fermentation. Acetous acid, a name formerly given to vinegar.

d by charging dough with carbonic acid gas, instead of generating the gas in the dough by fermentation.

only in the presence of oxygen; also, pertaining to, or induced by, aërobies; as, aërobic fermentation. -- A`ër*o"bic*al*ly (#), adv.

hen it produces a gigantic flower stem, sometimes forty feet in height, and perishes. The fermented juice is the pulque of the Mexicans; distilled, it yields mescal. A strong thread and a tough paper are made from the leaves, and the wood has many uses.