ferment 3
noundomain: natural proc.
Princeton WordNet [ver.3.1]
'%3e%3cpath%20d='M0,0%20v30%20h60%20v-30%20z'%20fill='%23012169'/%3e%3cpath%20d='M0,0%20L60,30%20M60,0%20L0,30'%20stroke='%23fff'%20stroke-width='6'/%3e%3cpath%20d='M0,0%20L60,30%20M60,0%20L0,30'%20clip-path='url(%23t)'%20stroke='%23C8102E'%20stroke-width='4'/%3e%3cpath%20d='M30,0%20v30%20M0,15%20h60'%20stroke='%23fff'%20stroke-width='10'/%3e%3cpath%20d='M30,0%20v30%20M0,15%20h60'%20stroke='%23C8102E'%20stroke-width='6'/%3e%3c/g%3e%3c/svg%3e)
EnglishDefinition
a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
Hypernym
(chemistry) any process determined by the atomic and molecular composition and structure of the substances involved
EnglishHyponym
a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager
a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale
vinification 1
noun
the process whereby fermentation changes grape juice into wine
