from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
- n. Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances.
- n. Unrest; agitation.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide
- n. A state of agitation or excitement; a ferment
from the GNU version of the Collaborative International Dictionary of English
- n. The process of undergoing an effervescent change, as by the action of yeast
- n. A state of agitation or excitement, as of the intellect or the feelings.
from The Century Dictionary and Cyclopedia
- n. A gentle boiling or ebullition.
- n. A decomposition produced in an organic substance by the physiological action of a living organism or by certain unorganized agents. See ferment.
- n. Figuratively, the state of being in high activity or commotion; agitation; excitement, as of the intellect or feelings, a society, etc.
- n. See the adjectives.
- n. Synonyms See ebullition.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a state of agitation or turbulent change or development
- n. a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
Sorry, no etymologies found.
There are two main systems of fermentation, the _top fermentation_ system, which is that employed in the
At this writing on December 15, the fermentation is around one half complete, and everyone at Hazlitt 1852 Vineyards is very excited about their first Ice Wine.
By an obscure change, which we call fermentation, these may become alcohol, the great stimulant of the world.
The personalities of individual grape wines depend on everything from weather and temperature during the growing season to the type of yeast used in fermentation to the material of the kegs used to age the wine.
Malolactic fermentation is done if you are hitting a target, if you are in a diamond, where PH (acidity) must be at least 3.2, Alcohol is less than 13%, Temperature is on 16C or higher (best 18C -65F), SO2 less than 10ppm.
Oxygen can also help eliminate reduction during fermentation, but once fermentation is complete, you'll need other tools to remove reduction.
When this fermentation is complete, the picture will be a whole lot clearer, but I am very optimistic.
The process takes place in fermentation vats, into which the bacteria expel little drops of oil.
Buchner's experiments showed unequivocally that fermentation is a catalytic process caused by the action of enzymes, as had been suggested by Berzelius for all life processes, and Buchner called his extract zymase
Using genetically modified bugs for fermentation is essentially the same as using natural bacteria to produce ethanol, although the energy-intensive final process of distillation is virtually eliminated because the bugs excrete a substance that is almost pump-ready.
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