Fēr′-men-tā′tion, n.

n. [Fr. fermentation, Sp. fermentacion, It. fermentazione.] 1. That change of organic substances by which their starch, sugar, gluten, &c., under the influence of water, air, and warmth, are decomposed, usually with evolution of gas and heat, and their elements are re-combined in new compounds. ☞— The saccharine fermentation changes starch and gum into sugar; the vinous converts sugar into alcohol; the acetous changes alcohol and other substances into vinegar; the viscous converts sugar into a mucilaginous substance; the putrefactive attends the decomposition of substances containing nitrogen. 2. The active state of the intellect or the feelings. It puts the soul to fermentation and activity. Bp. Taylor.