from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An organism that causes fermentation.
- n. An apparatus that maintains optimal conditions for the growth of microorganisms, used in large-scale fermentation and in the commercial production of antibiotics and hormones.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any organism, such as a yeast, that causes fermentation
- n. A fermentor
from the GNU version of the Collaborative International Dictionary of English
- n. an apparatus for carrying out fermentation by a liquid suspension of microorganisms; a fermentation tank.
Sorry, no etymologies found.
The bug can be grown on agar plates a kind of petri dish, in flasks or in a larger vessel known as a fermenter.
Yes it's not absolutely out of the question, but people should understand that you can grow simple anthrax in a kind of fermenter -- the same thing that you -- someone once said, you know, like home brewed beer, fermenter that you'd buy at Home Depot - something like that.
Today one can threaten a whole society with a flask carrying pathogens created in a fermenter in a hidden garage -- and without detectable signature.
We sampled a couple of pints right out of Mike's totally swank 14 gallon stainless steel conical fermenter and pronounced the beer utterly delish.
The brewing process for the ale is the same, but just as the primary fermentation slows, the beer is transferred from the fermenter to a cask where it continues to ferment or condition.
Inspired by the “Vino da Meditazione” wines produced in the Friuli region of Northeast Italy, the fruit that went into this wine was hand-harvested, de-stemmed and fermented on their skins in an open top fermenter.
These constraints may seem impractical, but as the fermenter of civil unrest it is you that is liable for any injuries or accidents suffered by your mob.
Large wineries can take advantage of this activity to increase the rate of color and tannin release from inside red grapes – this can reduce the residency time in the fermenter, which can increase production efficiency.
That being said they do nothing to speed up how long I leave my wines in the fermenter, or for that matter in the barrel; that is solely determined by flavors, especially the quality of the tannins that exist due to vintage, crop load, cultivar ….
The ale undergoes a dry-hopping and a “torpedoing” -- that is, the beer is pumped back and forth between the fermenter and a hop-filled tank called the torpedo because of its shape.
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