Origin of fermentation
Related Words for fermentationagitation, leavening, evaporation, turbulence, souring, ebullition, bubbling, frothing, seething, volatilization
Examples from the Web for fermentation
Contemporary Examples of fermentation
There is also more nitrogen in his varieties, and this contributes to a quick restart of fermentation after each filtration.Wine, Watch Out! These Ciders Are Just as Good
July 19, 2014
This year he came back to Portland for the Portland Fermentation Festival which I co-organize with friends annually.Toro Bravo’s Favorite Cook Books
Liz Crain, John Gorham
December 17, 2013
We came up with fermentation; we came up with cooking with fire.It’s the End of the World Unless We All Start Cooking
April 23, 2013
Sorghum juice can be extracted for fermentation and distillation without damaging the grain at the top of the stalk.Pancakes' New Topper
December 8, 2009
Historical Examples of fermentation
During the fermentation, stir the matter from time to time, and press it down with the hand, that it may be perfectly soaked.
These made unleavened bread, and were foes to the death to fermentation.Essays, Second Series
Ralph Waldo Emerson
The second stage is the preparation of the grapes for fermentation.Manual of American Grape-Growing
U. P. Hedrick
Again, I spoke of the produce of fermentation as "spirit of wine."Yeast
Thomas H. Huxley
Love is perhaps a fermentation of the molecules of the imagination.The Paliser case
- 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
Word Origin and History for 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.
- 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 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.