Online Google Dictionary

ferment 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/fərˈment/,
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fermented, past tense; ferments, 3rd person singular present; fermenting, present participle; fermented, past participle;
  1. (of a substance) Undergo fermentation
    • - the drink had fermented, turning some of the juice into alcohol
  2. Cause the fermentation of (a substance)

  3. Incite or stir up (trouble or disorder)
    • - the politicians and warlords who are fermenting this chaos
  4. (of a negative feeling or memory) Fester and develop into something worse
    • - it had been fermenting in my subconscious for a while
Noun
  1. Agitation and excitement among a group of people, typically concerning major change and leading to trouble or violence
    • - Germany at this time was in a state of religious ferment
  2. A fermenting agent or enzyme

  1. agitation: a state of agitation or turbulent change or development; "the political ferment produced new leadership"; "social unrest"
  2. be in an agitated or excited state; "The Middle East is fermenting"; "Her mind ferments"
  3. a substance capable of bringing about fermentation
  4. work up into agitation or excitement; "Islam is fermenting Africa"
  5. zymosis: a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
  6. cause to undergo fermentation; "We ferment the grapes for a very long time to achieve high alcohol content"; "The vintner worked the wine in big oak vats"
  7. Ferment is the first full-length album by the British band Catherine Wheel, released in 1992 (see 1992 in music). ...
  8. Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. ...
  9. Ferment is a Canadian religious current affairs television miniseries which aired on CBC Television in 1965.
  10. (Fermentation (beer)) Brewing is the production of beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast. ...
  11. (Fermentation (biochemistry)) Fermentation is the process of deriving energy from the oxidation of organic compounds, such as carbohydrates, and using an endogenous electron acceptor, which is usually an organic compound. ...
  12. (Fermentation (tea)) Tea processing is the method in which the leaves and flushes from Camellia sinensis are transformed into the dried leaves for brewing tea. The types of tea are distinguished by the processing they undergo. ...
  13. (fermentation) 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 ...
  14. (fermented) Produced by fermentation; Of food or drink, turned sour due to unwanted fermentation
  15. (Fermentation) A term used to describe the processing of Oolong and Black teas. The actual chemical transformation, which takes place is actually oxidation.
  16. (Fermentation) The process of bacteria breaking down undigested food and releasing alcohols, acids, and gases.
  17. (fermentation) A catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and that produces a characteristic end- product, such as ethyl alcohol or lactic acid.
  18. (fermentation) The conversion/breakdown of organic matter by anaerobic bacteria into carbon dioxide, methane and similar compounds of low molecular weight.
  19. (Fermentation) 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.
  20. (fermentation) the process of oxidizing green tea leaves to make black and oolong teas.
  21. (Fermentation) a chemical breakdown of honey, caused by sugar-tolerant yeast and associated with honey having a high moisture content.
  22. (Fermentation) 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. ...
  23. (Fermentation) Yeasts do a really useful job: they eat up sugar in grape juice and excrete alcohol. This is called fermentation, and without it all wine would be sweet and alcohol-free. Just like grape juice.
  24. (fermentation) 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.
  25. (fermentation) 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.