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Look up: Fermentation


  1. Fermentation
    [wine] The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermenta...
    Found op http://en.wikipedia.org/wiki/Fermentation_(wine)

  2. Fermentation
    [food] Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. Th...
    Found op http://en.wikipedia.org/wiki/Fermentation_(food)

  3. Fermentation
    [biochemistry] Fermentation is the process of extracting energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound. In contrast, respiration is where electrons are donated to an exogenous electron accept...
    Found op http://en.wikipedia.org/wiki/Fermentation_(biochemistry)

  4. Fermentation
    The process in which an organic substance is converted into another organic substance and carbon dioxide to generate energy by a (micro)organism in the absence of oxygen. 'Fermentation' comes from the latin word for yeast, a kind of single-celled fungus. The most common fermentation reaction is the ...
    Found op http://www.kcpc.usyd.edu.au/discovery/glossary-all.html

  5. fermentation
    Oxidation of certain organic substances in the absence of molecular oxygen.
    Found op http://ppathw3.cals.cornell.edu/glossary/Defs_F.htm

  6. fermentation
    A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.
    Found op http://www.fmi.org/facts_figs/glossary_search.cfm

  7. fermentation
    Chemical reaction induced by a living agent yeast, bacterium or mold that splits complex organic compounds to simple ones. For example, yeast converts sugar to alcohol and carbon dioxide. In biotechnology, the process of growing microbes to produce chemical or pharmaceutical compounds. Also referred...
    Found op http://www.encyclo.co.uk/visitor-contributions.php

  8. Fermentation
    The process of growing a selected organism, usually a bacterium, mould or yeast, on substrate so as to bring about a desired change or to generate products of the cells' metabolism (e.g. ethanol and carbon dioxide from yeast fermentation). The term is also used to describe biochemical conversions ...
    Found op http://www.encyclo.co.uk/visitor-contributions.php

  9. fermentation
    [n] - a chemical phenomenon in which an organic molecule splits into simpler substances
    Found op http://www.webdictionary.co.uk/definition.php?query=fermentation

  10. Fermentation
    Yeasts do a really useful job: they eat up sugar in grape juice and excrete alcohol. This is called fermentation, and without it all wine would be sweet and alcohol-free. Just like grape juice.
    Found op http://www.surf4wine.co.uk/glossary.html

  11. fermentation
    the process by which yeast turns sugar (malt) into alcohol. One by-product (in the brewing process) is carbon dioxide, which gives many beers their fizz
    Found op http://www.bottledbeer.co.uk/glossary.html

  12. fermentation
    decomposition process of certain organic substance, e.g., starch, in which a chemical change is brought by enzymes, bacteria, or other microorganisms. Often referred to as 'souring.'
    Found op http://www.encyclo.co.uk/visitor-contributions.php



  1. Fermentation
    Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
    Found op http://www.caledonian-brewery.co.uk/brewery_glossary.html

  2. Fermentation
    The conversion of grape sugars to alcohol by yeast.
    Found op http://www.encyclo.co.uk/local/20673

  3. fermentation
    A class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Fermentation reactions are catalyzed by enzymes.
    Found op http://antoine.frostburg.edu/chem/senese/101/glossary/f.shtml

  4. Fermentation
    Fermentation can be either aerobic or anaerobic. Aerobic fermentation is composting. Successful anaerobic fermentation occurs when organic compounds in vegetable and animal wastes are broken down by the action of living anaerobic organisms. This is accomplished by the combination of organic wastes w...
    Found op http://www.encyclo.co.uk/visitor-contributions.php

  5. fermentation
    Breakdown of organic substances, especially by microorganisms such as bacteria and yeasts, yielding incompletely oxidized products. Some forms can take place in the absence of oxygen, in which case ATP is generated in reaction pathways in which organic compounds act as both donors and acceptors of e...
    Found op http://www.encyclo.co.uk/visitor-contributions.php

  6. Fermentation
    Fer`men·ta'tion noun [ Confer French fermentation .] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.) , the transformation of an organic substance into new compounds b...
    Found op http://www.encyclo.co.uk/webster/F/20

  7. fermentation
    <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). ... The process is used in the production of alcohol, bread, vinegar and other f...
    Found op http://www.mondofacto.com/facts/dictionary?fermentation

  8. fermentation
    (fur″mәn-ta´shәn) the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to lactic acid or ethyl alcohol, producing energy in the form of ATP.
    Found op http://www.encyclo.co.uk/local/21001

  9. Fermentation
    • (n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the fermen...
    Found op http://thinkexist.com/dictionary/meaning/fermentation/

  10. fermentation
    originally, the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. That the frothing results from the ... [35 related articles]
    Found op http://www.britannica.com/eb/a-z/f/18

  11. fermentation
    (L. fermentatio) the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP); the process is used in the production of alcohol, bread, vinegar; and other food or ...
    Found op http://users.ugent.be/~rvdstich/eugloss/DIC/dictio34.html

  12. fermentation
    fermentation 1. The chemical decomposition of a complex substance; especially, a carbohydrate, into simpler chemical products, brought about by the action of enzymes, bacteria, yeasts, or molds, generally in the absence of oxygen. It may be a natural process, or one brought about or enhanced techni...
    Found op http://www.wordinfo.info/words/index/info/view_unit/814/

  13. Fermentation
    Decomposition and breakdown of organic matter by anaerobic means.
    Found op http://www.physicalgeography.net/physgeoglos/f.html

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