fermentation
[ fur-men-tey-shuh n ]
/ ˌfɜr mɛnˈteɪ ʃən /
noun
the act or process of fermenting.
a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol.
agitation; excitement.
Origin of fermentation
OTHER WORDS FROM fermentation
non·fer·men·ta·tion, noun pre·fer·men·ta·tion, noun self-fer·men·ta·tion, nounWords nearby fermentation
Example sentences from the Web for fermentation
British Dictionary definitions for fermentation
fermentation
/ (ˌfɜːmɛnˈteɪʃən) /
noun
a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeast
Also called: ferment Related adjective: zymotic
Derived forms of fermentation
fermentative, adjective fermentatively, adverb fermentativeness, nounMedical definitions for fermentation
fermentation
[ fûr′mən-tā′shən, -mĕn- ]
n.
Any of a group of chemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
Scientific definitions for fermentation
fermentation
[ fûr′mĕn-tā′shən ]
The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration. The other end products of fermentation differ depending on the organism. In many bacteria, fungi, protists, and animals cells (notably muscle cells in the body), fermentation produces lactic acid and lactate, carbon dioxide, and water. In yeast and most plant cells, fermentation produces ethyl alcohol, carbon dioxide, and water.
Cultural definitions for fermentation
fermentation
A chemical reaction in which sugars are broken down into smaller molecules that can be used in living systems. Alcoholic beverages, such as beer, wine, and whiskey, are made from the controlled use of fermentation. Fermentation is an anaerobic process.