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tate of agitation or excitement, as of the intellect or the feelings. It puts the soul to fermentation and activity. Jer. Taylor. A univesal fermentation of human thought and faith. C. Kingsley. Acetous, or Acetic, fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency…

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).

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.

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.

arious vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.

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

parent, colorless liquid, having a peculiar odor. It is the hydroxide of amyl. -- Amylic fermentation (Chem.), a process of fermentation in starch or sugar in which amylic alcohol is produced. Gregory.

Preventing fermentation.

Preventing fermentation or decomposition. -- n.

h 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.

r or other liquor, from malt and hops, or from other materials, by steeping, boiling, and fermentation. "She brews good ale." Shak.

. It can be reduced to a liquid and solid form by intense pressure. It is produced in the fermentation of liquors, and by the combustion and decomposition of organic substances, or other substances containing carbon. It is formed in the explosion of fire damp in mines, and is hance called after damp; it is also know as…

other receptacle for dry articles. -- Dry wine, that in which the saccharine matter and fermentation were so exactly balanced, that they have wholly neutralized each other, and no sweetness is perceptible; -- opposed to sweet wine, in which the saccharine matter is in excess.

[West Indies] The use of dunder in the making of rum answers the purpose of yeast in the fermentation of flour. B. Edwards.