Translation of ferment in Spanish:
transitive verbAmerican English: /fərˈmɛnt/ British English: /fəˈmɛnt/
- 1.1 (Chemistry, Cookery)Example sentences
Example sentences1.2 (stir up)
- Without lactase, milk and other lactose-rich foods ferment in the intestine, releasing excessive gas.
- Next, the juice is placed in stainless steel tanks or oak barrels where the wine will ferment following the addition of yeast.
- When milk ferments, naturally or aided by chemicals in the dairy, the milk changes into a solid fraction and a watery fraction (whey).
- People in ancient China, India and the Mediterranean region employed biochemistry for making bread with yeast, fermenting beer and wine, and treating diseases with plant and animal extracts.
- The starch stored in natural plant sugars is harvested and then the sugar is fermented into lactic acid.
- In this case, the beer is fully fermented, then filtered to remove the yeast, then carbonated and stored in a tightly sealed keg, ready for immediate drinking.
- I would not want anything to be said in relation to that that would ferment any problems.
- The problem is, that we can't ferment the democratic revolution ourselves, because most of the democratizers seem to be saying to us, keep your distance.
- ‘The principal and his henchmen blamed us for fermenting trouble and putting dangerous ideas in the heads of young people,’ he says.
nounAmerican English: /ˈfərˌmənt/ British English: /ˈfəːmɛnt/
- 1 uncountable (turmoil) to be in fermentestar agitado or conmocionadoExample sentences
- That suggests greater ferment - and more excitement - in Singapore's arts scene.
- Hollenstein's education also went on outside the studio classroom, for Munich was a major site of artistic ferment in the first decade of the twentieth century.
- There is still the sense of scientific, political and religious ferment, although Pears is a much more literary writer.
- 2 2.1 uncountable and countable (substance) 2.2 uncountable (process)fermentado (masculine)Example sentences
- They have a slightly gamy flavour, due to the enzymes or ferments from the gut.
- In my opinion, the albuminous materials were never the ferments, but the nutrients of the ferment.
- The recent literature on ferments seemed to indicate that enzymes were a more likely candidate.
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