fermenting
2
4.2
- noun
- /fərˈmɛntɪŋ/
- Specialized
:
fermentación
- The chef explained the importance of fermenting vegetables to enhance their flavors.
- fermenting glucose
- fermenting mycoplasmas
- fast-growing, fermenting
Examples
-
Today, bitter manioc is a staple in the lowland Amazon, though it requires grating, washing, straining, fermenting, and cooking on ceramic plates known as budares to rid it of poisons.
Academic text (2010) -
It's just the, the fermenting of a fruit.
-
You don't want the meat, but it's going to help the fermenting process because you want it to form a mold.
-
Barosaurus may have had six tons of fermenting plant material in its huge gut at any given time.
Academic text (1991) -
One door led to the fermenting vats, and one back to the reception area from which I'd entered.
Fiction book (1997) -
Most US ethanol is produced by fermenting sugar derived from cornstarch.
Academic text (2007) -
In the case of the small winemaker, crushing and fermenting happened 10 days before the pressing.
Blog text (29) -
Father's precise and measured movements, the warmth of the oven, the iron laws of fermenting and rising -- all this calmed their soul.
Fiction book (1994) -
Rich in bacteria, the mash helps to inoculate the young birds' developing crops with important fermenting microbes.
Academic text (1992) -
In winemaking, fermenting grapes transforms their natural sugars into alcohol.
Synonyms
12
3.9
A natural process where tiny living things change sugars into alcohol and gas
1
5.5
A process in which yeast changes sugar into alcohol or acid
A process where yeast or bacteria turn sugar into alcohol without oxygen
A process where enzymes change sugar into alcohol without oxygen, for example in yeast
Antonyms
Compounds
- Specialized
A yeast that sinks to the bottom of a beer tank and makes lager beer
- Specialized
A yeast that rises to the top when beer is made and is used to brew ales
How Active
- Specialized
2
4.2
- Specialized
1
5.5
Surface Forms
Morphology
Etymology
Fermenting comes from an old Latin word fervere meaning 'to boil', which gives a helpful picture — think of the word effervescent ('bubbling') because fermenting often makes liquids bubble. That's why fermenting now means the process where tiny living things like yeast turn sugars into alcohol, gas, or other new substances.