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bacteria	microscopic organisms that often play a role in the decay of living things, the process of fermentation, and sometimes in causing disease. Bacteria are each made up of only one cell, but different kinds of bacteria can take different shapes. These organisms live in all parts of the earth including oceans, deserts, glaciers, hot springs, and in the bodies of most living things. While some kinds of bacteria are dangerous, most kinds are useful because they help in the digestion of food, in the making of soil, in the creation of medicines, and in many other natural processes.
bacterium	any of a large group of one-celled microscopic organisms of various shapes that are often agents of fermentation and putrefaction and that may cause disease.
citric acid	an acid derived from the juice of the lime, lemon, or pineapple or from the fermentation of sugars, often used as a flavoring.
effervescence	the fizzing or bubbling in a liquid that emits tiny popping gas bubbles, often as a result of fermentation or carbonation. [1/2 definitions]
ensilage	the enclosing, as in a silo, of fresh plant matter to be used as animal food, so as to store and preserve it by fermentation. [1/3 definitions]
ferment	a substance that causes the chemical change of fermentation. [2/4 definitions]
fermentation	the chemical change of a sugar into alcohol. Fermentation produces gas bubbles. [1/2 definitions]
foam	a usu. whitish mass of small bubbles that forms on the surface of a liquid after agitation, fermentation, or the like; froth. [1/6 definitions]
froth	any foamy substance or aggregation of bubbles, such as results from fermentation, agitation, or salivation in certain diseases. [1/5 definitions]
lactobacillus	any of various aerobic bacilli that produce lactic acid in the fermentation of carbohydrates.
leaven	to produce fermentation in (dough or batter), consequently causing the dough or batter to rise in the process of baking. [2/4 definitions]
must³	grape juice prior to fermentation; unfermented wine.
pasteurize	to heat (milk, cheese, beer, or the like) to a high temperature for a certain period in order to kill most of the harmful bacteria and retard fermentation.
rosé	a pale pink, light table wine made from red grapes from which the skins have been removed before fermentation is completed.
sour	having become acid or rancid through fermentation or spoilage, as milk. [1/10 definitions]
vinegar	a dilute, sour-tasting solution of acetic acid, formed by the fermentation of wine, cider, or malt, and used primarily as flavoring for food or as a preservative.
xanthan	a natural gum produced by bacterial fermentation of glucose, used as a stabilizer or thickener in commercially prepared foods; xanthan gum.
zymo-	fermentation. [1/2 definitions]
zymology	the science involving the chemistry of fermentation; enzymology.
zymurgy	the branch of chemistry that deals with the fermentation process, as in beer brewing or winemaking.

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