fermentation

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Related to Alcoholic fermentation: Lactic acid fermentation

fer·men·ta·tion

 (fûr′mən-tā′shən, -mĕn-)
n.
1. Any of a group of chemical reactions induced by microorganisms or enzymes that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
2. Unrest; agitation.

fermentation

(ˌfɜːmɛnˈteɪʃən)
n
(Biochemistry) 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
ferˈmentative adj
ferˈmentatively adv
ferˈmentativeness n

fer•men•ta•tion

(ˌfɜr mɛnˈteɪ ʃən)

n.
1. the act or process of fermenting.
2. a chemical change brought about by a ferment, as the conversion of grape sugar into ethyl alcohol by yeast enzymes.
3. agitation; excitement.
[1350–1400; Middle English < Late Latin]

fer·men·ta·tion

(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 when no oxygen is present. Fermentation, which results in the production of energy, occurs in the cells of the body, especially muscle cells, and in plants and some bacteria. Yeasts can convert sugars to alcohol and carbon dioxide by fermentation.

Fermentation

See also alcohol; beer; wine.

the branch of biochemistry that studies enzym es. Also called zymology.enzymologist, n.
zymology.
the process in which a zymogen becomes an enzyme, as in the fermentation process. — zymogenic, zymogenous, adj.
the branch of biochemistry that studies fermentation. Also called zymetology.
1. the fermentative action of enzymes.
2. fermentation and its resulting changes. — zymolytic, adj.
a device for determining degrees of fermentation.
fermentation. See also disease and illness. — zymotic adj.
the application of the principles of fermentation. Also zymotechny. — zymotechnic, adj.
1. caused by or causing fermentation.
2. causing or referring to infectious diseases.
a branch of applied chemistry that studies fermentation processes, as in brewing.

fermentation

The breakdown of carbohydrates by anaerobic respiration.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.fermentation - a state of agitation or turbulent change or developmentfermentation - a state of agitation or turbulent change or development; "the political ferment produced new leadership"; "social unrest"
Sturm und Drang, upheaval, turbulence - a state of violent disturbance and disorder (as in politics or social conditions generally); "the industrial revolution was a period of great turbulence"
2.fermentation - a process in which an agent causes an organic substance to break down into simpler substancesfermentation - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
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

fermentation

noun
Related words
adjective zymotic
Translations
تَخَمُّر، إخْتِمار
kvašení
gæringfermentering
erjedés
gerjun
vrenje
fermenteringjäsning
mayala ma

fermentation

[ˌfɜːmenˈteɪʃən] Nfermentación f

fermentation

[ˌfɜːrmɛnˈteɪʃən] nfermentation f

fermentation

n
Gärung f; (fig, of plan etc) → Ausreifen nt
(fig, = excitement) → Aufregung f, → Unruhe f

fermentation

[ˌfɜːmɛnˈteɪʃn] nfermentazione f

ferment

(fəˈment) verb
1. to (make something) go through a particular chemical change (as when yeast is added to dough in the making of bread). Grape juice must be fermented before it becomes wine.
2. to excite or be excited. He is the kind of person to ferment trouble.
(ˈfəːment) noun
a state of excitement. The whole city was in a ferment.
ˌfermenˈtation (fəːmen-) noun
the chemical change occurring when something ferments or is fermented.

fer·men·ta·tion

n. fermentación, descomposición de sustancias complejas por la acción de enzimas o fermentos.
References in periodicals archive ?
In the first process, bacteria and yeast are added to the apple juice to start the alcoholic fermentation process, and turn the sugar into alcohol.
For the alcoholic fermentation, the Saccharomyces cerevisiae yeast was added (0.35 g/L of the yeast in 1 OmL of water previously heated at 35 [degrees]C).
Since the enologist is unable to influence meteorological factors, optimal management of the alcoholic fermentation is crucial to preserve the aromas, avoiding organoleptic deviations that are difficult to "recover" in subsequent steps.
Grape sugar is the raw material for alcoholic fermentation, so wine sweetness declines in direct relation to the increase in alcohol during winemaking.
In alcoholic fermentation occurs the process of converting sugar into ethanol and C[O.sub.2] by yeasts under conditions of anaerobiosis [13].
"The wine is characterised by its full flavour, a high tannin content and its colour, which provides the wine with its historic name," the European Commission writes on its website.Skalicky Rubin is a red wine exclusively produced from the complete or partial alcoholic fermentation of fresh grapes of the Frankovka modra, Svrtovavrinecke and Modry Portugal varieties.
Zinnai A, Venturi F, San martin C, Andrich G (2013) The kinetics of alcoholic fermentation by two yeast strains in high sugar concentration media.
The storage of juice for 8 hours at 30[degrees]C does not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth is detected in this period.
Like most red wines, this has gone through another fermentation after the alcoholic fermentation, called the malolactic fermentation.
Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash.
Theoretically, the amount of ethanol formed can be calculated on the basis of the measured volume of C[O.sub.2] because, under the chosen operating conditions, the alcoholic fermentation is the only metabolic activity of the yeast.