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fermentation
(biochemistry) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide
fermented
fermented
Produced by fermentation. / Of food or drink, turned sour due to unwanted fermentation.
fermentations
plural of fermentation
fermentative
Of, pertaining to, causing or undergoing fermentation.
fermentate
(transitive, obsolete) To cause to ferment
（ present singular third-person ）
（ participle present ）
（ participle past ）
（ past ）
fermentate
A product made by fermentation
re-ferments
Third-person singular simple present indicative form of re-ferment
top-fermenting
Pertaining to any of numerous edible yeasts that produce, e.g., ale, and whose respective fermenting actions appear to be at the top surface of the wort.
bottom fermentation
(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.
