History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s3.10

v1.c25.s3.10

The manifold uses of spirituous fermentation and acetous fermentation started. For different purposes difference in substances and in operational methods are notable. Base-material was called *yoni* (SS. *Sū*. 45. 214). The fermented produces were specified as *tri-yoni*, *dvi-yoni* etc. in cases where materials were not confined in one substance but two or three. The juicy product obtained from fermented mash was called *Jāta-rasa*. (SS. *Sū* 44.30; 34; 45. 203). On several occasion the liquid extract from boiled substances were used as medium of fermentation (SS.*Sū*.44.42-43).