Capable of fermenting or undergoing fermentation; susceptible to being fermented.
From ferment plus the suffix -escible (capable of becoming), using an old formation pattern that appears in English words like 'collectible,' though this particular word is quite rare in modern usage.
Not all sugars are equally fermentescible—while yeast loves glucose and fructose, it struggles with some complex sugars, which is why brewers and winemakers carefully choose their grain and fruit varieties.
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