fermented

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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.

Translations

fermented

[ˌfəˈmɛntɪd] adj → fermentato/a

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

References in classic literature ?

Our drink consisted of pure water, to which the Captain added some drops of a fermented liquor, extracted by the Kamschatcha method from a seaweed known under the name of Rhodomenia palmata.

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Fermented grape-juice known to the Women's Christian Union as "liquor," sometimes as "rum." Wine, madam, is God's next best gift to man.

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In their book Miso, Tempeh, Natto & Other Tasty Ferments, Kirsten and Christopher Shockey argue that fermented foods are not only good for us, but alsoa"a"because they are sustainable and nutrient-rich -- good for the planet.

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They're high in vitamin C (even higher after they're fermented).

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White wines are made without grape skins--the grape solids are discarded immediately and only clear juice is fermented. This explains how it's possible to make white wines out of grapes that aren't green, as with Champagne or pinot grigio.

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White wines are made without grape skins--the grape solids are discarded immediately and only the clear juice is fermented. This explains how it's possible to make white wines out of grapes that aren't green, as with Champagne or pinot grigio.