1) Chemical action 2) Chemical change 3) Chemical process 4) Ferment 5) Fermented drink 6) Fermenting 7) Zymolysis 8) Zymosis
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https://www.crosswordclues.com/clue/fermentation
1) Ferment 2) Fermenting 3) Unrest 4) Vinification 5) Zymolysis 6) Zymosis
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https://www.crosswordclues.com/clue/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.
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http://antoine.frostburg.edu/chem/senese/101/glossary/f.shtml
• (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 ferment which causes it. • (n.) A state of agitatio...
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http://thinkexist.com/dictionary/meaning/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 industrial products. It differs from respiration.....
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http://users.ugent.be/~rvdstich/eugloss/DIC/dictio34.html
A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.
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http://www.encyclo.co.uk/local/20108
<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 food or industrial products. It differs from respir...
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http://www.encyclo.co.uk/local/20973
(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.
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http://www.encyclo.co.uk/local/21001
a chemical breakdown of honey, caused by sugar-tolerant yeast and associated with honey having a high moisture content.
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http://www.encyclo.co.uk/local/21030
a chemical breakdown of honey, caused by sugar-tolerant yeast and associated with honey having a high moisture content.
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http://www.encyclo.co.uk/local/21518
The cultivation of harmless bacteria that acidify meat to protect it from potentially harmful bacteria. Fermentation occurs in dry-cured sausages, and just like cheese, helps preserves the raw ingredient
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http://www.encyclo.co.uk/local/21759
A process carried out on a carbohydrate source by some microorganisms, particularly yeasts, which produces alcohol and carbon dioxide. Used in brewing and baking.
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http://www.encyclo.co.uk/local/22159
A natural process in which the cocoa bean, and the pulp from the cocoa pod, undergoes a reaction by which yeasts and temperature modify the composition of the cocoa bean and pulp to yield the characteristic sweet chocolate flavor.
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http://www.encyclo.co.uk/local/22184
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 by the action of a ferment, either formed or unorga...
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http://www.encyclo.co.uk/webster/F/20
(1) the process by which yeast metabolizes sugars to produce carbon dioxide and alcohol (2) (aka bulk fermentation, first fermentation) the period of time the dough rests after mixing and before dividing/shaping.
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http://www.thefreshloaf.com/faqs/glossary
A chemical change brought about in organic substance by the enzymatic action of living organism such as yeast and bacteria.
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http://www.vidyagyaan.com/general-knowledge/basic-chemistry-element-terms-a
A process of growing micro-organisms for the production of various chemical or pharmaceutical compounds. Microbes are normally incubated under specific conditions in the presence of nutrients in large tanks called fermentors
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http://www.winning-homebrew.com/brewing-terms.html
A process that converts the sugars and starches in bread dough into simpler substances such as carbon dioxide, which causes dough to rise, producing the holey texture you see in bread. Most bread recipes require two periods of rising. First rise: Waiting for the yeast to work after adding it to the dough. This step is required in the making of any...
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https://bakestarters.com/blogs/tbbt/the-ultimate-a-z-guide-to-baking-termin
Active period during the brewing process when yeast reacts with the sugar rich wort.
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https://www.classicwhiskey.com/glossary.htm
(n) the conversion of sugar in apple or pear juice to alcohol, resulting in cider or perry respectively, by the action of yeast. Carbon dioxide is given off during the reaction, allowing sparkling ciders or perries to be made naturally.
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https://www.encyclo.co.uk/local/21331
Along with mashing, fermentation is part of the brewing process of whisky production. Yeast is added to the wort in the washbacks and the result is wash. This is the first time during whisky-making that alcohol has been produced.
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https://www.encyclo.co.uk/local/21396
1. This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars. 2. Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
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https://www.encyclo.co.uk/local/22617
A biochemical reaction that breaks down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Bacteria or yeasts can ferment sugars to ethanol.
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https://www.encyclo.co.uk/local/22831
A process in bread-baking in which yeast enzymes in a dough mixture convert sugars (glucose, fructose and maltose) to bud and grow, creating carbon dioxide that expands the dough and alcohol as a by-product.
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https://www.homebaking.org/glossary/
breaking down an organic substance, as sugar into alcohol
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https://www.vocabulary.com/lists/310894
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