For Fermentation we have terms and definitions in 14 topics. The topics are Beer Brewing, Biology, Biotechnology, Champagne, Cigar, Evolution, Food, Food Preservation, Huntingtons Disease, Microbiology, Physical Geography, Sanitation, Science and Tea.

Fermentation (Beer Brewing)

The process by which yeast converts sugars into alcohol and CO2.

Fermentation (Biology)

1. An anaerobic process in which energy can be released from glucose even though oxygen is not available; occurs in yeast cells.

Fermentation (Biotechnology)

The biochemical process of converting a raw material (such as glucose, a sugar) into a final product (such as ethanol)

Fermentation (Champagne)

Originally, "to boil without heat." The process, carried on by yeast growth in grape juice or other sugar solutions, by which sugar is transformed into ethyl alcohol and CO2. The CO2 bubbles out of solution, giving the appearance of boiling without heat. In making sparkling wine, the CO2 cannot escape and is trapped inside the sealed bottle. There, much of it dissolves and becomes a major feature of the finished sparkling wine.

Fermentation (Cigar)

After harvest, workers gather the tobacco leaves in large bulks (or piles), moistening the leaves and allowing them to ferment. Temperatures may reach 140°F before the bulk is broken down and restacked until fermentation stops naturally. This process, called working the bulk, releases ammonia from the tobacco.

Fermentation (Evolution)

A series of reactions occurring under anaerobic conditions (lacking oxygen) in certain microorganisms (particularly yeasts) in which organic compounds such as glucose are converted into simpler substances with the release of energy. Fermentation is involved in bread making where the carbon dioxide produced by the yeast causes dough to rise.

Fermentation (Food)

A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.

Fermentation (Food Preservation)

Changes in food caused by intentional growth of
bacteria, yeast or mold. Native bacteria ferments natural
sugars to lactic acid, a major flavoring and preservative
in sauerkraut and in naturally fermented dills. Alcohol,
vinegar, and some dairy products are also fermented foods.

Fermentation (Huntingtons Disease)

One process by which carbon-containing compounds are broken down in an energy yielding process. Fermentation occurs during times of low oxygen supply and is therefore known as a type of anaerobic respiration.

Fermentation (Microbiology)

An energy-yielding metabolic process in which electrons derived from an organic substrate are used ultimately to reduce an organic electron acceptor that is made by the cell itself. Neither an electron transport chain nor an exogenous terminal electron acceptor is involved. (Contrast with respiration).

Fermentation (Physical Geography)

Decomposition and breakdown of organic matter by anaerobic means.

Fermentation (Sanitation)

Changes in organic matter or organic wastes brought about by anaerobic microorganisms and leading to the formation of CO2, organic acids or other simple products.

Fermentation (Science)

Partial breakdown of carbohydrates, often by microorganisms

Fermentation (Tea)

The process of oxidizing green tea leaves to make black and oolong teas.

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