Sac·cha·ro·my·ces n.  Biol. A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula.
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 Al·co·hol n.
 1. An impalpable powder. [Obs.]
 2. The fluid essence or pure spirit obtained by distillation. [Obs.]
 3. Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
 Note: [The ferementation is usually carried out by addition of brewer's yeast, Saccharomyces cerevisiae to an aqueous solution containing carbohydrates.]
 Note: ☞ As used in the U. S. “Pharmacopœia,” alcohol contains 91 per cent by weight of ethyl alcohol and 9 per cent of water; and diluted alcohol (proof spirit) contains 45.5 per cent by weight of ethyl alcohol and 54.5 per cent of water.
 4. Organic Chem. A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood alcohol; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
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 Saccharomyces cerevisiae
      n : used as a leaven in baking and brewing [syn: baker's yeast,
           brewer's yeast]