Hyperonyms
(has_hyperonym)
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13446390-n:
(chemistry) any process determined by the atomic and molecular composition and structure of the substances involved
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Hyponyms
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13441154-n:
a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager
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Hyponyms
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13567627-n:
a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale
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Hyponyms
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13573666-n:
the process whereby fermentation changes grape juice into wine
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Related
(has_pertainym)
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02726345-a:
capable of being fermented
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Related
(has_pertainym)
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03000447-a:
of or relating to or causing fermentation
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Related
(related_to)
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00458471-v:
go sour or spoil
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Related
(related_to)
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00458754-v:
cause to undergo fermentation
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Related
(related_to)
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03000447-a:
of or relating to or causing fermentation
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Glosses
(gloss)
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00069060-a:
living or active in the absence of free oxygen
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Glosses
(gloss)
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00209174-v:
separate (substances) into constituent elements or parts
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Glosses
(gloss)
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02174896-a:
having few parts; not complex or complicated or involved
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Glosses
(gloss)
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09190918-n:
an active and efficient cause; capable of producing a certain effect
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Glosses
(gloss)
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14708720-n:
any of a series of volatile hydroxyl compounds that are made from hydrocarbons by distillation
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Glosses
(gloss)
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14792703-n:
an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain
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Glosses
(rgloss)
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00458754-v:
cause to undergo fermentation
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Glosses
(rgloss)
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00459114-v:
convert a juice into wine by fermentation
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Glosses
(rgloss)
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00920727-n:
a culture containing yeast or bacteria that is used to start the process of fermentation or souring in making butter or cheese or dough
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Glosses
(rgloss)
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01054922-a:
smelling of fermentation or staleness
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Glosses
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01932151-n:
minute eelworm that feeds on organisms that cause fermentation in e.g. vinegar
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Glosses
(rgloss)
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02276305-a:
emitting or filled with bubbles as from carbonation or fermentation
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Glosses
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02367785-a:
(of liquor) having a low residual sugar content because of decomposition of sugar during fermentation
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Glosses
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02897237-n:
a plant where beer is brewed by fermentation
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Glosses
(rgloss)
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03000447-a:
of or relating to or causing fermentation
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Glosses
(rgloss)
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03064562-n:
a still consisting of an apparatus for the fractional distillation of ethanol from fermentation on an industrial scale
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Glosses
(rgloss)
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03151423-a:
having been subjected to pasteurization in order to halt fermentation
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Glosses
(rgloss)
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07686720-n:
made with a starter of a small amount of dough in which fermentation is active
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Glosses
(rgloss)
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07801342-n:
fodder harvested while green and kept succulent by partial fermentation as in a silo
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Glosses
(rgloss)
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07845166-n:
milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation
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Glosses
(rgloss)
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07892813-n:
pale yellowish wine made from white grapes or red grapes with skins removed before fermentation
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Glosses
(rgloss)
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07893253-n:
pinkish table wine from red grapes whose skins were removed after fermentation began
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Glosses
(rgloss)
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07924655-n:
grape juice before or during fermentation
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Glosses
(rgloss)
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09337406-n:
the sediment from fermentation of an alcoholic beverage
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Glosses
(rgloss)
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10870072-n:
German organic chemist who studied alcoholic fermentation and discovered zymase (1860-1917)
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Glosses
(rgloss)
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11224877-n:
French chemist and biologist whose discovery that fermentation is caused by microorganisms resulted in the process of pasteurization (1822-1895)
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Glosses
(rgloss)
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13441154-n:
a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager
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Glosses
(rgloss)
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13567627-n:
a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale
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Glosses
(rgloss)
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13573666-n:
the process whereby fermentation changes grape juice into wine
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Glosses
(rgloss)
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14738752-n:
a substance capable of bringing about fermentation
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Glosses
(rgloss)
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14924473-n:
a crystalline carboxylic acid; occurs in some fermentations of sugars
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Glosses
(rgloss)
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14934031-n:
a substance used to produce fermentation in dough or a liquid
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Glosses
(rgloss)
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14948812-n:
a mash with optimum acidity for yeast fermentation; a mixture of old and new mash; used in distilling some whiskeys
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Glosses
(rgloss)
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15000334-n:
a colorless acid formed as an important intermediate in metabolism or fermentation
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Glosses
(rgloss)
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15048748-n:
a leaven of dough in which fermentation is active; used by pioneers for making bread
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Glosses
(rgloss)
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15106674-n:
a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar
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