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."
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.
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.
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.
There is no chaptalization (the process of adding sugar to unfermented grape must), no acidification and only natural yeasts are used.
Foods that can contain probiotics include yogurt, miso, fermented and unfermented milk, and some soy drinks and juices.
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].
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.