fermentation
[ fur-men-tey-shuh n ]
/ ˌfɜr mɛnˈteɪ ʃən /
noun
the act or process of fermenting.
a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol.
agitation; excitement.
RELATED CONTENT
RELATED WORDS
agitation, leavening, evaporation, turbulence, souring, ebullition, bubbling, frothing, seething, volatilization
Nearby words
- fermat's principle,
- fermat's theorem,
- fermat, pierre de,
- fermata,
- ferment,
- fermentation alcohol,
- fermentation lock,
- fermentative,
- fermi,
- fermi energy
Origin of fermentation
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for fermentation
fermentation
/ (ˌfɜːmɛnˈteɪʃən) /
noun
a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeastAlso called: ferment Related adjective: zymotic
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
fermentation
late 14c., in alchemy, with a broad sense; modern scientific sense is from c.1600; from Late Latin fermentationem (nominative fermentatio), noun of action from fermentare (see ferment (v.)). Figurative use attested from 1650s.
Online Etymology Dictionary, © 2010 Douglas Harper
fermentation
[ fûr′mən-tā′shən, -mĕn- ]
n.
Any of a group of chemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
fermentation
[ fûr′mĕn-tā′shən ]
The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration. The other end products of fermentation differ depending on the organism. In many bacteria, fungi, protists, and animals cells (notably muscle cells in the body), fermentation produces lactic acid and lactate, carbon dioxide, and water. In yeast and most plant cells, fermentation produces ethyl alcohol, carbon dioxide, and water.
The American Heritage® Science Dictionary
Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
fermentation
A chemical reaction in which sugars are broken down into smaller molecules that can be used in living systems. Alcoholic beverages, such as beer, wine, and whiskey, are made from the controlled use of fermentation. Fermentation is an anaerobic process.
The New Dictionary of Cultural Literacy, Third Edition
Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.