fermented

fer·ment

 (fûr′mĕnt′)

n.

1.

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

b. Fermentation.

2.

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.

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

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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.

Translations

fermented

[ˌfəˈmɛntɪd] adj → fermentato/a

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995