fer·ment

(fûr′mĕnt′)

a. An agent, such as an enzyme, bacterium, or fungus, that brings about fermentation.

b. Fermentation.

a. A state of agitation or of turbulent change or development.

b. An agent that precipitates or is capable of precipitating such a state; a catalyst.

v. (fər-mĕnt′) fer·ment·ed, fer·ment·ing, fer·ments

v.intr.

1. To undergo fermentation: cabbage that has fermented.

2. To develop in a turbulent or agitated way; seethe: an idea that was fermenting in his mind for months.

v.tr.

1. To cause to undergo fermentation: Yeasts ferment sugars.

2. To produce by or as if by fermentation: ferment the wine in oak barrels; hostility that was fermented by envy.

3. To make turbulent; excite or agitate: a fiery speech that fermented the crowd.

[Middle English, from Old French, from Latin fermentum; see bhreu- in Indo-European roots.]

fer·ment′a·bil′i·ty n.

fer·ment′a·ble adj.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

ThesaurusAntonymsRelated WordsSynonymsLegend:

Noun

fermenting - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol

zymolysis, zymosis, fermentation, ferment

bottom fermentation - a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager

chemical action, chemical change, chemical process - (chemistry) any process determined by the atomic and molecular composition and structure of the substances involved

top fermentation - a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation"

vinification - the process whereby fermentation changes grape juice into wine

Mentioned in

References in classic literature

Romanticism, which has helped to fill some dull blanks with love and knowledge, had not yet penetrated the times with its leaven and entered into everybody's food; it was fermenting still as a distinguishable vigorous enthusiasm in certain long-haired German artists at Rome, and the youth of other nations who worked or idled near them were sometimes caught in the spreading movement.

View in context

'My nephew Nicholas, hot from school, with everything he learnt there, fermenting in his head, and nothing fermenting in his pocket, is just the man you want.'

View in context

It could readily be guessed, though, that some great thought was fermenting in his brain.

View in context

if I dared own to any human creatu re what was at that very moment secretly fermenting in my mind.

View in context

I can't believe I hadn't tried fermenting pickles before then!

PLEASING Pickles: Embrace the art of fermentation with these easy-to-make pickles, adding a satisfying crunch to cold-weather snacks

Fermenting -- for thousands of years a means of preserving foodsa"a"is a fun way to introduce new elements into the way we eat.

Miso, Tempeh, Natto & Other Tasty Ferments; A Step-by-Step Guide to Fermenting Grains and Beans

Radishes are easy to pickle or ferment, even if you're brand-new to fermenting.

Discover Fermented Radishes: Rev up your ferments with these spicy, fast-growing roots

This popular Korean dish is made by fermenting white cabbage.

Fermentation: Why You Need Fermented Foods and How to Make Them

Automatic fermenting equipment ensures that fermented food products are manufactured in time to meet the market demand.

Fermenters Market worth $1.69 billion by 2023

Unlike salting designed to prevent seafood from rotting, fermenting shrimp is more science-based and nutrient-rich.

Homegrown shrimp fermentation losing luster