from Wiktionary, Creative Commons Attribution/Share-Alike License

  • adj. that has not been fermented
  • adj. that has been produced without fermentation

from The Century Dictionary and Cyclopedia

  • Not having undergone fermentation.
  • Not leavened; not made with yeast, as bread.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adj. not soured or preserved


Sorry, no etymologies found.


  • Even today, it's only Americans who call the unfermented, raw juice of the apple "cider."

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  • Weinstein and Hodgson had both decamped to Los Angeles -- Weinstein served for a while as the head writer on "America's Funniest Home Videos" -- with Hodgson developing unfermented projects for various studios.

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  • The alcohol levels resulting from Zin's high sugars used to kill off the fermenting strains of yeast by the time those yeasts had fermented the sugars down to around 14% alcohol, leaving a high degree of "residual sugar," or unfermented grape sugar.

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  • Beyond that (approximately 15% potential alcohol) the alcohol concentration will kill the yeast, leaving the remaining sugar unfermented, i.e., meaning resulting in an off dry or sweet wine.

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  • There is no chaptalization (the process of adding sugar to unfermented grape must), no acidification and only natural yeasts are used.

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  • Foods that can contain probiotics include yogurt, miso, fermented and unfermented milk, and some soy drinks and juices.

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  • Their food was tortillas, tamales, beans, and other wild herbs that they called quiletes [meaning edible herbs or greens in general] and they drank white maguey wine called tlachiquil [unfermented pulque].

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  • Reform rabbis offered learned disquisitions arguing that Talmudic law allowed the ceremonial use of unfermented grape juice instead of wine “in the case of necessity.”


  • Insofar as wine was concerned, men bearing this ancient and honored title occupied three distinct categories: rabbis who believed wine to be a necessary part of the sacrament, properly distributed under prevailing rules; rabbis who believed that unfermented grape juice was not only an acceptable substitute, but a politically necessary one; and rabbis and faux rabbis who saw the distribution of wine as an unalienable and profitable right.


  • The final stage was to boil down the must – unfermented grape juice – until it was concentrated and syrupy.

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