fermentation
fur-men-TAY-shun
/ˌfɜː.menˈteɪ.ʃən/
The metabolic chemical process in which microorganisms like yeast convert sugars into alcohol, carbon dioxide, and heat.
Refers specifically to the biological conversion of grape juice into wine.
The story behind the word. Derived from Latin 'fervere' (to boil or bubble). Early observers thought grape juice was literally boiling during fermentation because of the intense bubbling caused by carbon dioxide release.
Word relationships
- biochemical conversion: 'Biochemical conversion' is a broader scientific term; 'fermentation' is the specific yeast-driven process.
Commonly confused with
- distillation: Fermentation converts sugar into alcohol using yeast; distillation boils and condenses alcohol to increase proof.
Word family
- ferment (verb): To undergo or cause to undergo fermentation.
- fermented (adjective): Having undergone fermentation.
Collocations
- alcoholic fermentation
- malolactic fermentation
- spontaneous fermentation
- fermentation tank
Example sentences
- "Temperature control during fermentation is vital to preserve fresh fruit aromas in white wine." Winemaking Science
Memory hook
Fermentation makes liquid 'fervent' or bubbling with yeast energy. Sugar turning into spirit.
When not to use
Do not confuse with simple chemical oxidation or decay.
Fun facts
- Wild yeast present on grape skins can trigger spontaneous fermentation without adding laboratory yeast.
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