1) Ale fermenter 2) Ale need 3) Another bakery staple 4) As yet, works in winemaking 5) Baker s buy 6) Bakers get a rise out of it 7) Bakers get a rise out of this 8) Bakery elevator 9) Bakery leaven 10) Bakery need 11) Bakery or brewery need 12) Bakery riser 13) Bakery supply 14) Baking ingredient
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https://www.crosswordclues.com/clue/yeast
1) Barm 2) Bubble 3) Leaven 4) Mushroom
Found on
https://www.crosswordclues.com/clue/yeast
• (n.) Spume, or foam, of water. • (n.) A form of fungus which grows as indvidual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth. • (n.) The foam, or troth (top yea...
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http://thinkexist.com/dictionary/meaning/yeast/
A general term for a fungus occurring as a . unicellular, nucleated organism that usually reproduces by budding. Some yeasts may reproduce by fission, many producing mycelia or pseudomycelia.
Found on
http://www.ada.org/glossaryforprofessionals.aspx
A micro-organism of the fungus family. Genus Saccharomyces.
Found on
http://www.beeradvocate.com/beer/101/terms/
(from the article `Kingsley, Charles`) ...Maurice, he became in 1848 a founding member of the Christian Socialist movement, which sought to correct the evils of industrialism through ...
Found on
http://www.britannica.com/eb/a-z/y/6
A handy microorganism, without which we wouldn't have bread, beer or wine. Yeasts eat the sugar in grape juice and excrete alcohol and carbon dioxide as waste products. They keep going until all the sugar is gone, or until the alcohol level reaches about 16%, at which point they die. The selection of the appropriate yeast strain -- or indeed the de...
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http://www.encyclo.co.uk/local/20433
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
Found on
http://www.encyclo.co.uk/local/20673
<fungus> Yeast is the colloquial name for single-celled members of the fungal families, ascomycetes, basidiomycetes and imperfect fungi that tend to be unicellular for the greater part of their life cycle. ... Commercially important yeasts include Saccharomyces cerevisiae, pathogenic yeasts include the genus Candida. ... See: Schizosaccharomy...
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http://www.encyclo.co.uk/local/20973
(yēst) any of various unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for humans. dried yeast dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brew...
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http://www.encyclo.co.uk/local/21001
A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A new form of yeast,
Found on
http://www.encyclo.co.uk/local/22282
Yeast noun [ Middle English
ʒeest ,
ʒest , Anglo-Saxon
gist ; akin to Dutch
gest ,
gist , German
gischt ,
gäscht , Old High German
jesan ,
jerian , to ferment, German
gischen ,
gäschen ,
gähren ,...
Found on
http://www.encyclo.co.uk/webster/Y/3
(aka Barm) A micro organism from the Fungi kingdom. Yeast is used in the fermentation process for it feeds on sugar and produces carbon dioxide and ethyl alcohol.
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http://www.masterofmalt.com/whisky-glossary/
a microorganism - endemic to vineyards and produced commercially - that converts grape sugars into alcohol.
Found on
http://www.vinology.com/dictionary/
A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars), and thus are important in brewing and baking.
Found on
http://www.winning-homebrew.com/brewing-terms.html
A group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase).
Found on
http://www.winning-homebrew.com/brewing-terms.html
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol
Found on
https://en.wikipedia.org/wiki/Glossary_of_wine_terms
A microorganism used widely in the creation of alcoholic beverages, especially whiskey and beer. This microscopic fungus is capable of converting sugars — like those found in a whiskey mash — into alcohol and carbon dioxide. And different types of yeast can result in vastly different flavor profiles. Some brands even own their own proprietary s...
Found on
https://hiconsumption.com/glossary-bourbon-whiskey-terms/
a monocellular microorganism that reproduces very rapidly by consuming sugar, minerals, nitrogen compounds, and oxygen; used in organic leavening
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https://thebakersalmanac.com/ultimate-baking-glossary/
A micro-organism used to ferment the sugary water called wort after mashing. Wort is cooled down to around 18’c and transferred into one of our six wooden washbacks. The addition of yeast to the wort is often referred to as ‘pithing’. After several controlled experiments to decipher the best choice of yeast, we use a mix of fast and slow acti...
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https://www.bruichladdich.com/bruichladdich-whisky-news/making-whisky/gloss
barm noun a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
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https://www.encyclo.co.uk/local/20974
(n) a micro-organism which will convert sugars to alcohol during the process of fermentation. All alcoholic drinks are made using some form of yeast. In the case of cider and perry, traditionally there was no need to add any yeast, as the yeasts naturally present in the fruit does the job. Many traditional ciders and perries are still made this way...
Found on
https://www.encyclo.co.uk/local/21331
A fungal type organism that lives off sugar and produces carbon dioxide and alcohol. It is used to convert the sugar from malted barley into alcohol prior to distillation.
Found on
https://www.encyclo.co.uk/local/21668
1. A micro-organism of the fungus family. Genus Saccharomyces. 2. Living plant microorganisms that convert sugars to alcohol and carbon dioxide.
Found on
https://www.encyclo.co.uk/local/22617
A relatively large and complex single-celled microorganism
Found on
https://www.encyclo.co.uk/local/22619
No exact match found.
