the branch of applied chemistry dealing with fermentation, as in winemaking, brewing, the preparation of yeast, etc.
the branch of chemistry concerned with fermentation processes in brewing, etc
branch of chemistry which deals with wine-making and brewing, 1868, from Greek zymo-, comb. form of zyme “a leaven” (from PIE root *yeue-; see juice) + -ourgia “a working,” from ergon “work” (see urge (v.)).
The last word in many standard English dictionaries (and this one); but in the OED [2nd ed.] the last word is zyxt, an obsolete Kentish form of the second person singular of see (v.).
noun a scientist who studies the chemical process of fermentation in brewing and distilling; also, by extension, a brewer
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noun the language of the people of the Komi Autonomous Republic, belonging to the Finno-Ugric family; Komi adjective of or relating to this language or its speakers