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fermentation
[ fur-men-tey-shuhn ]
/ ĖfÉr mÉnĖteÉŖ ŹÉn /
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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.
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Origin of fermentation
OTHER WORDS FROM fermentation
nonĀ·ferĀ·menĀ·taĀ·tion, nounpreĀ·ferĀ·menĀ·taĀ·tion, nounself-ferĀ·menĀ·taĀ·tion, nounWords nearby fermentation
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, Ā© Random House, Inc. 2023
How to use fermentation in a sentence
British Dictionary definitions for fermentation
fermentation
/ (ĖfÉĖmÉnĖteÉŖŹÉn) /
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
Derived forms of fermentation
fermentative, adjectivefermentatively, adverbfermentativeness, nounCollins English Dictionary - Complete & Unabridged 2012 Digital Edition
Ā© William Collins Sons & Co. Ltd. 1979, 1986 Ā© HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Scientific definitions for fermentation
fermentation
[ fĆ»rā²mÄn-tÄā²shÉn ]
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 HeritageĀ® Science Dictionary
Copyright Ā© 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Cultural definitions for fermentation
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 Ā© 2005 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.