acetous
41Glycerin fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …
42Lactic fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …
43Leptodera oxophila — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …
44Mother — Moth er, n. [Akin to D. modder mud, G. moder mold, mud, Dan. mudder mud, and to E. mud. See {Mud}.] A film or membrane which is developed on the surface of fermented alcoholic liquids, such as vinegar, wine, etc., and acts as a means of conveying …
45Mother of vinegar — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …
46Mycoderma aceti — Mother Moth er, n. [Akin to D. modder mud, G. moder mold, mud, Dan. mudder mud, and to E. mud. See {Mud}.] A film or membrane which is developed on the surface of fermented alcoholic liquids, such as vinegar, wine, etc., and acts as a means of… …
47Mycoderma aceti — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …
48Owenia venosa — Sour Sour, a. [Compar. {Sourer}; superl. {Sourest}.] [OE. sour, sur, AS. s?r; akin to D. zuur, G. sauer, OHG. s?r, Icel. s?rr, Sw. sur, Dan. suur, Lith. suras salt, Russ. surovui harsh, rough. Cf. {Sorrel}, the plant.] 1. Having an acid or sharp …
49Putrefactive fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …
50Radical vinegar — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …