fermenting

fer·ment  (fûrmnt)

n.

1. Something, such as a yeast, bacterium, mold, or enzyme, that causes fermentation.

2. Fermentation.

3.

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. (fr-mnt) fer·ment·ed, fer·ment·ing, fer·ments

v.tr.

1. To produce by or as if by fermentation.

2. To cause to undergo fermentation.

3. To make turbulent; excite or agitate.

v.intr.

1. To undergo fermentation.

2. To be in an excited or agitated state; seethe.

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

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fer·menta·bili·ty n.

fer·menta·ble adj.

Thesaurus

Noun

1.

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