from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Able to ferment or be fermented
from the GNU version of the Collaborative International Dictionary of English
- adj. Capable of fermentation.
from The Century Dictionary and Cyclopedia
- Capable of fermentation: thus, cider, beer of all kinds, wine, and other vegetable liquors are fermentable. Also fermentible.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. capable of being fermented
Sorry, no etymologies found.
Sugars and cooked starches collectively called fermentable carbohydrates are the only foods that can cause cavities.
The brewers made batches of the beer, one with molasses—which Washington used—and one without, substituting malted barley for the fermentable sugar.
Glucomannan (GM) is a soluble, fermentable, and highly viscous dietary fiber that comes from the root of the elephant yam, also known as konjac (Amorphophallus konjac or Amorphophallus rivieri), native to Asia.
The enzymes, proteins that speed up the chemical process, are used to transform the plant waste into fermentable sugar and then into sustainable fuel.
Saccharification: The mash from the cookers will then be cooled and the secondary enzyme (gluco-amylase) will be added to convert the liquefied starch to fermentable sugars (dextrose).
Distillation: The fermented mash, now called “beer,” will contain about 10% alcohol, as well as all the non-fermentable solids from the corn and the yeast cells.
Pumpkin adds some fermentable material to the beer and maybe a little mouthfeel and sweetness, but not much else.
Six-row malt is higher in the enzymes necessary for the conversion of starch to fermentable sugars.
"The pathway that I think is likely to be the winner is enzymatic hydrolysis, which essentially uses engineered enzymes to break down the cellulose, the lignin, into fermentable compounds that would then yield many more liters per hectare than any of the first-generation ethanol options," Gore tells me.
Efficiency being defined, roughly, as the amount of fermentable sugar we achieve using the least amount water to achieve our target water levels.