fermented
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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.
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/aCollins Italian Dictionary 1st Edition © HarperCollins Publishers 1995