ferment

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ferment

 [fer´ment]
1. to undergo fermentation.
2. any substance that causes fermentation.

fer·ment

(fĕr-ment'),
1. To cause or to undergo fermentation.
2. An agent that causes fermentation.
[L. fermentum, leaven]

ferment

/fer·ment/ (fer-ment´) to undergo fermentation; used for the decomposition of carbohydrates.

ferment

(fûr′mĕnt′)
n.
a. An agent, such as an enzyme, bacterium, or fungus, that brings about fermentation.
b. Fermentation.
v. (fər-mĕnt′) fer·mented, fer·menting, 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.

fer·ment

(fĕr-ment')
To cause or to undergo fermentation.
[L. fermentum, leaven]

ferment

1. to undergo fermentation.
2. any substance that causes fermentation.
References in periodicals archive ?
The tank lots went into clean barrels (some new), while the barrels used for fermenting were cleaned to remove flour paste after they were emptied and had the heads reinstated, then were filled with the barrel-fermented wine.
In addition to reduced feed intake, fermenting feed increases the availability of vitamins and minerals in the feed.
The rate of fermentation of each bacterium was assessed by period testing for pH, TTA and detection of characteristic aroma of the fermenting samples.
mixing during 10-15 minutes, fermenting at the temperature 28-35 0C for 7-9 hours till acidity 80-95 TA, second mixing for 5-10 minutes, packing at the temperature 17-27 0C and maturing at the temperature 0-8 0C for 6-12 hours in container.
The novel method raises the yield of ethanol by 40%, compared to fermenting only the glucose in cornstalks and related materials.
The chardonnay has been fermenting but a day, yet already has the oaky quality of a fine white wine.
The reason a cylindrical shape is desirable is for ease of weighting down the fermenting vegetables to keep them submerged rather than floating to the top.
Ogiri is traditionally prepared by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentalis) or castor oil seed (Ricinus communis).
From an acquaintance I learned to make delicious deli-style dill pickles by salt fermenting cucumbers from my garden.
However, even during those early "vintages" it was clear that, without human intervention, the result of "naturally" fermenting grapes is variable, unreliable and can be undrinkable.
However, fermenting foods at home is very inexpensive and simple.
For fermenting, you need a non-metallic container and a way to keep the vegetables immersed in brine.