käärimine, tooraine (näit. tubaka või teelehtede) töötlemise biokeemiline protsess, mis toimub fermentidega mõjustamise abil
controlled microbial action to give useful products. Ethanol, lactic acid, ethanoic acid, gluconic acid, glutamic acid and many other amino-acids are produced by fermentation. Many pharmaceuticals, e.g. sterols, are produced by partial fermentation
decomposition of organic substances by enzymes, often with release of carbon dioxide and production of alcohols, acids or other complex products
piiritus - põllumajandusliku päritoluga toorainest kääritamisel ja sellele järgneval töötlemisel saadud vedelik etanoolisisaldusega alates 96 mahuprotsendist
