| fermenting | | |
| n. (process) | 1. ferment, fermentation, fermenting, zymolysis, zymosis | 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. |
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