YEAST

The substance produced during the vin on fermentation of vegetable juices and decoction-, rising partly to the surface in the form of a frothy, flocculent, and somewhat viscid matter, insoluble in water and alcohol, and gradually putrefying in a warm atmosphere. It excites fermentation,and accelerates the proce when added to saccharine and mucilaginous liquors. It appears closely allied to gluten; and, like that vegetable principle, it contains nitrogen as one of its ultimate elements. YE'l.I.i >W. In Painting, a colour of golden hue, and ot many varieties. It is one of the seven primary colours. See Coloi-r, Light. [s. 1361]