fermenting+substance
21Winemaking — Wine grapes. Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit… …
22History of beer — Beer is one of the world s oldest beverages, [Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology, John P. Arnold. ISBN 0 9662084 1 2 ] [… …
23vegetable — /vej teuh beuhl, vej i teuh /, n. 1. any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, as the tomato, bean, beet, potato, onion, asparagus, spinach, or cauliflower. 2. the edible part of such a… …
24Alcoholism — • The term is understood to include all the changes that may occur in the human organism after the ingestion of any form of alcohol Catholic Encyclopedia. Kevin Knight. 2006. Alcoholism Alcoholism …
25Kyrgyz cuisine — Besh barmak Kyrgyz cuisine, originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food revolves around mutton and horse meat, as well as various milk products. The cooking …
26Moonshine by country — Contents 1 Moonshine by country 1.1 Albania 1.2 Armenia 1.3 …
27yeast — n. 1 a greyish yellow fungous substance obtained esp. from fermenting malt liquors and used as a fermenting agent, to raise bread, etc. 2 any of various unicellular fungi in which vegetative reproduction takes place by budding or fission.… …
28zymolysis — noun a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol • Syn: ↑zymosis, ↑fermentation, ↑fermenting, ↑ferment • Derivationally related forms:… …
29fer|ment — «verb. fuhr MEHNT; noun. FUR mehnt», verb, noun. –v.i. 1. to undergo a gradual chemical change in which substances, especially bacteria or yeast, change sugar into alcohol and produce carbon dioxide. Vinegar is formed when cider ferments. 2. to… …
30Birdlime — Bird lime , n. [Bird + lime viscous substance.] An extremely adhesive viscid substance, usually made of the middle bark of the holly, by boiling, fermenting, and cleansing it. When a twig is smeared with this substance it will hold small birds… …
