How to use fermentation in a sentence

More sentences with fermentation

• Soda pop, lemon soda and soda water are carbonated drinks. Champagne and beer are naturally carbonated through fermentation.From the entry carbonated
• So even well into the Medieval era, fermentation was a mystical process.2021, Paul Deines, HowExpert Guide to Craft Beer, page 20. From the entry beer stick
• During fermentation approximately ten percent of the acids are lost due to metabolism, detartration or destruction.2015, Jeffrey L. Lamy, Business of Winemaking, page 133. From the entry detartration
• For bread preparation, 7 or 8% of damaged starch is desirable in the panary fermentation.2011, Rajarathnam Ezekiel, Narpinder Singh, “Use of Potato Flour in Bread and Flat Bread”, in Victor R. Preedy, Ronald Ross Watson, Vinood…. From the entry panary
• Later, I spent an hour or so in the office researching temperature control fermentation.2011, Steve Hovington, The Grape Escape, page 142. From the entry pigeage
• Said in French, 'This is a fine fermentation your brother has engifted us with.2010, Helen Hollick, A Hollow Crown, →ISBN, page 23. From the entry engift
• The resulting concentrated fermentation broth facilitates the isolation and purification of erythritol.2001, Milda E. Embuscado, Sakharam K. Patil, “13: Erythritol”, in Lyn O'Brien-Nabors, editor, Alternative Sweeteners, 3rd edition, Marcel…. From the entry erythritol
• The physical background of foaming of the complex fermentation liquids is not well understood.1991, Klaas van't Riet, Johannes Tramper, Basic Bioreactor Design, CRC Press, →ISBN, page 286. From the entry allowance
• Crème fraîche is a heavy cream, rich in butterfat, thickened naturally by lactic fermentation.1990, Denis Ruffel with Roland Bilheux and Alain Escoffier, translated by Anne Sterling, “[Sauces] Custards”, in The Professional Caterer…. From the entry cheesey
• The same as No. 1 except that the heat of fermentation is treated as an excretum.1924 December, J[ons] August Fries, Winfred Waite Braman, Donald C[ameron] Cochrane, Relative Utilization of Energy in Milk Production and…. From the entry excretum
• I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.2022, Karllo Mello, Brewer: Prepare Like an Expert. From the entry blowoff
• Vikings, for example, kept a "beer stick” that would kickstart fermentation by exposing wort to its accumulated yeast microbes.2021, Paul Deines, HowExpert Guide to Craft Beer, page 20. From the entry beer stick
• Bread: alcoholic fermentation isn’t just for booze.2020, Meredith Hardie, "Back To Basics", Foodism, Summer 2020, page 39. From the entry womp womp
• Because the vine produces grapes naturally lower in sugar, Muscadine is often fortified with sugar before fermentation and fermented to semisweetness.2018, Amira Makansi, Literary Libations: What to Drink with What You Read, Simon and Schuster, →ISBN. From the entry semisweetness
• Barry's barns and the wine presses and the oak fermentation vessels were blackened and sprung, the wine-sugars toffeeing the floor.2015, Tony Weston, Making a Name, page 93. From the entry toffee
• In contrast, biopaths entirely lead to the formation of liquid and gaseous biofuels through fermentation and anaerobic digestion processes.2015, Keikhosro Karimi, Lignocellulose-Based Bioproducts, page 40. From the entry biopath
• When satisfied with the level of fermentation, transfer to refrigerator.2015, Adam Elabd, Fermenting Food Step by Step: Over 80 step-by-step recipes for successfully fermenting kombucha, kimchi, yogurt…. From the entry lahpet
• The fermentation industries comprise of distilleries, breweries and malteries.2008, T.N. Khoshoo, Environmental Concerns And Strategics, page 113. From the entry maltery
• Very obvious diacetyl flavor may indicate other problems, such as extremely warm fermentation temperatures, unhealthy yeast, underoxygenated wort, or bacterial contamination.2008, Marty Nachel, Homebrewing For Dummies, page 322. From the entry underoxygenated
• Bottom fermentation is the standard technique in the United States.2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN. From the entry bottom fermentation
• I performed several experiments to determine the effect of the blowoff method of fermentation on bitterness, protein, and higher alcohols.1997, Al Korzonas, Homebrewing, page 347. From the entry blowoff
• It is fermentation which confers the vinous character.1996, Emile Peynaud, The Taste of Wine: The Art Science of Wine Appreciation, page 225. From the entry vinosity
• This ancient method, which uses natural fermentation to increase bonito's nutritional values and “vegetalize" its composition, is still used today.1993, John Belleme, Jan Belleme, Cooking with Japanese Foods, page 54. From the entry vegetalize
• Fermentation releases the rice's natural sugars, so amazake is a treat for the sweet tooth without any added sweeteners.1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 39. From the entry amazake
• Japan's strength lies in more traditional biotechnology such as fermentation.1988, New Zealand Department of Trade and Industry, Biotechnology in New Zealand—A Business Perspective, page 8. From the entry biotechnology
• A stronger flour or less fermentation are indicated.1957, Ralph Bohn, Biscuit and Cracker Production, American Trade Publishing Company, →OCLC, page 102. From the entry flat cracker
• Euler, and of a thermostable ultrafiltrable factor, "co-zymase," the presence of which is necessary for the fermentation of sugar.1934 November, Carl Neuberg, Maria Kobel, “Present Status of the Problem of Sugar Fermentation”, in Journal of Bacteriology, volume 28…. From the entry zymase
• Some species have uses ranging from industrial chemistry to the fermentation of soy sauce and sake, but others are potentially hazardous to health.2025 May 3, Michael Peel, “Killer fungus to spread as climate heats up”, in FT Weekend, London: The Financial Times Ltd., →ISSN, →OCLC…. From the entry aspergillus
• A beer which does not attenuate to the expected level in fermentation will have more residual sugar and thus be sweeter and heavier-bodied.2009 July–August, John Palmer, “Attenuation: Advanced Brewing”, in Brew Your Own, archived from the original on 06 Oct 2013. From the entry attenuate
• A microscopical examination of the yeast taken from these rapid vigorous fermentations will only be able to give useful conclusions in one respect.1903, Alfred Peter Carlslund Jørgensen (R. Grey, translator), Practical Management of Pure Yeast: The Application and Examination of…. From the entry yeast
• In addition, pseudoroots of anaerobic fungi and various cellulases secreted by rumen microorganisms are the main reasons for the efficient degradation of lignocellulosic biomass in rumen fermentation.2023, Gustavo Molina, Minaxi Sharma, Rachid Benhida, Microbial Bioprocessing of Agri-food Wastes. From the entry pseudoroot
• Dubbed “the smoothie in the cuzzi” trend by AF&Co, beers with more texture, with fruit purées added after the first fermentation, are an offshoot of the sour beer trend.2021 November 12, Bret Thorn, “AF&Co spots thick beer and dry-aged fish among trends for 2022”, in Nation’s Restaurant News, archived from…. From the entry cuzzi
• The fermentation also reduces the ‘beany’ flavor and aroma of soybeans and increases the level of alkyl pyrazines that are responsible for the characteristic odor of nattō.2016, DK O’Toole, “Soybean: Soy-Based Fermented Foods”, in Colin Wrigley, Harold Corke, Koushik Seetharaman, Jon Faubion, editors…. From the entry nattō
• Thus, the fermentation can compromise the nutritive value of milk because it can lead to increase of hypercholesterolemic fatty acids in relation to hipocholesterolemic fatty acids.2015 October 8, “Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage”, in PLOS ONE, →DOI. From the entry hipocholesterolemic
• It is a beverage rich in history and is made of freshly fermenting grape juice from just-pressed grapes that you can drink during all the stages of fermentation.2011 October 24, Roman Roth, “Have You Ever Tasted Federweisser?”, in NestStop Magazine, archived from the original on 05 Mar 2016. From the entry Federweisser
• Maltose syrups, obtained by -amylase action on starch liquefacts, are suitable in fermentations, where a glucose repression effect is active, as is the case in several antibiotic fermentations.2009, Poonam Singh-Nee Nigam, Ashok Pandey, Biotechnology for Agro-Industrial Residues Utilisation, page 7. From the entry liquefact
• On the other hand, the brewing and fermentation processes that turn these straightforward materials into a helles are complex and very precise— brewing a helles is pure haute école.2000, Horst D. Dornbusch, Bavarian Helles: History, Brewing Techniques, Recipes, Brewers Publications, →ISBN, page 2. From the entry helles
• In some instances one can take advantage of differential carbohydrate fermentation capabilities of microorganisms by incorporating one or more carbohydrates in the medium along with a suitable pH indicator.1996, Samuel Baron, editor, Medical Microbiology. From the entry medium

Meaning of fermentation

1. noun Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide.
2. noun A state of agitation or excitement; a ferment.

Full definition of fermentation

More about fermentation

• Meaning of fermentation
• Plural of fermentation
• Fermentation in Hindi
• Fermentation in Tamil
• Fermentation in Marathi
• Fermentation in Urdu

Questions about fermentation in a sentence

How do you use fermentation in a sentence?

Fermentation is used as a noun. For example: “Soda pop, lemon soda and soda water are carbonated drinks. Champagne and beer are naturally carbonated through fermentation.”

What is a short sentence with fermentation?

“Bread: alcoholic fermentation isn’t just for booze.”

What does fermentation mean?

Fermentation means any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide.