• The branch of chemistry that deals with fermentation processes, as in brewing.
  • That department of technological chemistry which treats of the scientific principles of wine-making, brewing, and distilling, and the preparation of yeast and vinegar, in which processes fermentation plays the principal part.
  • The <xref>chemistry</xref> of fermentation with <xref>yeasts</xref>, especially the <xref>science</xref> involved in <xref>beer</xref> and <xref>wine</xref> making.
  • the branch of chemistry concerned with fermentation (as in making wine or brewing or distilling)
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