ppl. a. [f. FERMENT v. + -ED1.] Of a liquor: That has been through the process of fermentation. Of bread: Leavened.
1555. Eden, Decades (Arb.), 291. They minister the communion to younge children of three yeares of age, which they doo with fermented breade dipte in a sponefull of wyne, and gyue it them for the bodye and bludde of Chryste.
1646. Sir T. Browne, Pseud. Ep., II. iv. 82. From the distillation of fermented urine … ariseth an Aqua vitæ.
1732. Arbuthnot, Rules of Diet, 261. All fermented Spirits, the [stimulating] Effects of which are very sudden.
1813. Sir H. Davy, Agric. Chem. (1814), 136. The spirits distilled from different fermented liquors differ in their flavour: for peculiar odorous matter, or volatile oils, rise in most cases with the alcohol.
