fermentation
ابال
definition
noun
Some short-chain fatty acids are produced by bacterial fermentation of dietary carbohydrates.
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
example
Since 'fermentation' involves the conversion of sugar to alcohol, grapes that are overly ripe and high in sugar become wines that have an alcoholic burn and often taste unbalanced and one-dimensionally sweet.
We can assemble a history of yeast 'fermentation' from this information now.
the 'fermentation' of organic matter by micro-organisms in the gut
Since 'fermentation' produces a substantial amount of heat, the tanks must be cooled constantly to maintain the proper temperature.
Pump an oak-loving white grape into a barrel to ferment and a richer, creamier wine is the result; finish off a red wine's 'fermentation' in barrel and the reward is a softer, more approachable wine.
When a few wine makers had the idea to release their Beaujolais wines right after 'fermentation' they didn't realize the impact this would have on their region.
They are toxic chemicals formed during 'fermentation' .
All bovids have a four-chambered stomach and digest cellulose through bacterial 'fermentation' .
I had found Paris in high 'fermentation'
It has been suggested that 'fermentation' by particular yeasts or bacteria does not necessarily decrease fruit palatability, but could even increase it.
In the second, essentially a truncated red wine 'fermentation' , the bubbling juice is left in contact with the skins for a few days, then run off into its own vat.
By the time the grapes are boxed and shipped across the island, heat and humidity have triggered 'fermentation' from natural yeasts.
The fact that the beer is still in the process of 'fermentation' means that it is as fresh and flavourful as possible.
After 'fermentation' these wines go into the same type of casks as wines destined to become Fino.
So, if the winemakers want a softer wine with buttery characteristics - a Chardonnay, for example - they put the wine through malolactic 'fermentation' .
Toward the end of the nineteenth century, Harden began an intense study of the fermentation process, particularly alcoholic 'fermentation' .
The bacteria naturally present during 'fermentation' use up most of the lactose in these products.
The yeast is kept in the beer, and the beer undergoes secondary 'fermentation' over a period of time in the cask.
I had found Paris in high 'fermentation'
Eventually the acid becomes so concentrated that even the ‘good’ bacteria are inhibited: 'fermentation' stops and the food keeps.
An even stranger inorganic metabolism, inorganic 'fermentation' , is conducted by some bacteria.
They ruminate and use bacterial 'fermentation' to help digest their food.
Ethanol is a naturally occurring substance resulting from the 'fermentation' by yeast of fruit sugars.
When we convert the sugars into alcohol by 'fermentation' , we release carbon dioxide and produce a flammable fuel that can be burned in an engine.
Competition among microbes for access to fruit sugars is intense, and may have elicited the initial evolution of ethanolic 'fermentation' by yeast as a means of killing bacterial competitors.
The process of 'fermentation' converts sugars in the dough to carbon-dioxide which causes the bread to rise.
Gas is caused by the 'fermentation' of carbohydrates broken down by bacteria, a perfectly normal part of digestion.
The high sugar Muscat grapes have their natural 'fermentation' into dry wine stopped artificially by adding neutral raw alcohol to the vats of wine.
They can have the positive effect of precipitating malolactic 'fermentation' in wines with an excess of malic acid.
Some faulty wines undergo a secondary 'fermentation' in the bottle, due to a small amount of yeast and sugar left inadvertently in the wine.
Credits: Google Translate
