fermentation
fur-men-TAY-shun
/ˌfɜː.menˈteɪ.ʃən/
The chemical breakdown of a substance by bacteria, yeasts, or microorganisms, converting sugar into alcohol and carbon dioxide.
In brewing science, fermentation is the critical biochemical step where yeast turns wort sugars into alcohol and aromatic esters.
The story behind the word. Derived from Latin fervere, meaning 'to boil or foam,' because fermenting liquids bubble vigorously as gas escapes. Ancient observers saw bubbles rising from crushed grapes or grain and mistook the yeast activity for thermal boiling.
Word relationships
- brewing: Brewing encompasses the entire process (mashing, boiling, fermenting), whereas fermentation is specifically the biological yeast reaction.
Commonly confused with
- distillation: Fermentation uses yeast to create alcohol, while distillation concentrates existing alcohol through heat and evaporation.
Word family
- ferment (verb): To undergo or cause chemical breakdown by yeast.
- fermented (adjective): Transformed through yeast or bacterial activity.
Collocations
- primary fermentation
- fermentation process
- fermentation vessel
- spontaneous fermentation
Example sentences
- "Strict temperature control during fermentation is critical because excessive heat can produce unwanted off-flavors." Brewing science
Memory hook
FERMENTATION causes liquid to FERVENTLY foam with yeast bubbles. Yeast turning sugar into alcohol.
When not to use
Do not confuse with simple boiling or distillation, which are purely physical processes.
Fun facts
- Before Louis Pasteur proved yeast was alive in 1857, English brewers called the mysterious foam that created alcohol 'Godisgood.'
Related words
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