fermentation

• If properly managed, the fermentation will be accomplished in rather less than half an hour. —  A Plain Cookery Book for the Working Classes
• This has made me suspect that the fermentation is at first saccharine, which produces the sweet substance that is necessary for the formation of spirit. —  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain
• He needs only to perfume the wort which he puts in fermentation, by adding a certain quantity of the berries, slightly broken: the fermentation is then common to both; their sweet mucosity enriches that of the wort, and increases the spirit, while at the same time the soapy extract, which is the proximate principle of vegetation, yields the essential oil, which perfumes the liquor. —  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain
• The fermentation, which is violent for some ten or twelve hours, ceases in about a fortnight, providing a temperature of from 70° to 75° Fahr. —  Facts About Champagne and Other Sparkling Wines
• We have adverted to the similarity existing between respiration and fermentation, which is remarkably so in the equality of heat produced in both in a healthy state of either, and which seldom exceeds ninety-six degrees of Fahrenheit's thermometer; but there are instances of their being much higher in both, without producing much injury to either. —  The American Practical Brewer and Tanner

Allen's Synonyms and Antonyms

Used in the Same Context