100 Examples of sentences containing the common noun "fermentation"

Definition

Fermentation is a biochemical process in which microorganisms such as yeast and bacteria convert sugars into acids, gases, or alcohol, typically in the absence of oxygen. It is commonly associated with the production of alcoholic beverages, bread, and dairy products, and serves as a crucial method for preserving food and enhancing flavors.

Synonyms

• Fermenting
• Brewing
• Culturing
• Decay (in certain contexts)
• Decomposition (in certain contexts)

Antonyms

• Sterilization
• Preservation (in certain contexts)
• Purification

Examples

1. The winemaker carefully monitored the fermentation process to ensure the best flavor.
2. The fermentation of the dough is essential for achieving a light and airy texture in bread.
3. Scientists study the fermentation of various sugars to understand microbial behavior.
4. The fermentation of grapes leads to the production of wine.
5. Yogurt is made through the fermentation of milk by specific bacteria.
6. This recipe calls for a long fermentation period to develop complex flavors.
7. The fermentation process can take anywhere from a few days to several weeks.
8. We learned how to control the fermentation temperature in our homebrew class.
9. The fermentation of cabbage results in sauerkraut, a popular fermented dish.
10. Kombucha is a drink that undergoes a unique fermentation process involving tea and sugar.
11. The fermentation of fruits is crucial in making certain types of spirits.
12. The brewery specializes in the fermentation of craft beers using traditional methods.
13. The fermentation of the mixture was accelerated by adding yeast.
14. Many health benefits are attributed to the fermentation of food.
15. The fermentation of sugar produces carbon dioxide, which helps bread rise.
16. The scientist documented the fermentation stages in her research paper.
17. Experimenting with different yeasts can alter the fermentation outcomes significantly.
18. The fermentation of milk creates a tangy flavor that characterizes many cheeses.
19. The natural fermentation process can enhance the nutrient content of food.
20. During fermentation, some microorganisms produce gases that create bubbles.
21. The fermentation of soybeans is essential for making miso.
22. The fermentation tank was carefully sanitized to prevent contamination.
23. The fermentation process can vary widely depending on the ingredients used.
24. The chef explained how the fermentation of vegetables can preserve them for months.
25. The fermentation of sugars is a fundamental process in baking.
26. Each type of beer has a distinct fermentation profile that affects its taste.
27. The fermentation of the mixture was visibly active, with bubbles forming.
28. We observed the fermentation of the fruit mash in the distillery.
29. The fermentation process can be influenced by pH levels and temperature.
30. The workshop covered the basics of fermentation and its applications in cooking.
31. The fermentation of grains results in a variety of alcoholic beverages.
32. Understanding the fermentation process is crucial for any aspiring brewer.
33. The fermentation of honey produces mead, an ancient alcoholic drink.
34. The fermentation of vegetables can lead to the production of beneficial probiotics.
35. The fermentation of the liquid was complete, and it was ready for bottling.
36. The fermentation of sugarcane is used to produce rum.
37. Different strains of yeast can affect the fermentation speed.
38. The fermentation of fruit juices can produce a range of flavors and aromas.
39. The fermentation of dairy products has been practiced for centuries.
40. The laboratory focused on the fermentation of biofuels as an alternative energy source.
41. The fermentation process is sensitive to environmental conditions.
42. The fermentation of the tea leaves creates a unique flavor profile in kombucha.
43. The fermentation of barley is a key step in brewing beer.
44. The fermentation of the dough was halted by refrigeration.
45. The fermentation process can sometimes produce unexpected results.
46. The fermentation of nuts can enhance their digestibility.
47. The fermentation of grains is essential for making whiskey.
48. The fermentation process can take several hours to days depending on the method used.
49. The fermentation of lentils can increase their nutritional value.
50. The fermentation of the mash was carefully monitored for optimal results.
51. The fermentation of the cabbage was completed after two weeks.
52. The fermentation conditions were adjusted to improve the final product.
53. The fermentation of fruits can create unique alcoholic beverages.
54. The fermentation process releases different flavors at various stages.
55. The fermentation of the sugar mixture produced a lively effervescence.
56. The fermentation of vegetables is a sustainable way to reduce food waste.
57. The fermentation of the batter produced a delightful rise in the cake.
58. The fermentation of the grains contributed to the beer's complexity.
59. The fermentation process in winemaking is an art and a science.
60. The fermentation of the sauce added depth to the dish.
61. The fermentation of different fruits led to a variety of flavors in the final product.
62. The fermentation of the mixture was left to run overnight.
63. The fermentation stage is crucial for achieving the desired texture in bread.
64. The fermentation of tea leaves creates a refreshing beverage.
65. The fermentation of the yogurt was carried out at a specific temperature.
66. The fermentation of the grains is a complex biochemical process.
67. The fermentation of the sauce enhanced its overall taste.
68. The fermentation process can vary based on local traditions.
69. The fermentation of the mixture produced a strong aroma.
70. The fermentation of the dough was carefully timed for optimal results.
71. The fermentation process can be affected by the presence of oxygen.
72. The fermentation of the liquid created a rich, complex flavor.
73. The fermentation of cabbage produces beneficial probiotics.
74. The fermentation of grains is essential in various culinary practices.
75. The fermentation of fruit juices can result in unique flavor combinations.
76. The fermentation process is often monitored with hydrometers.
77. The fermentation of the sauce added a unique tanginess.
78. The fermentation of the dough was initiated by adding yeast.
79. The fermentation in beer-making contributes to its carbonation.
80. The fermentation of the vegetables was completed in a week.
81. The fermentation of the mixture resulted in a bubbly texture.
82. The fermentation process can produce both alcohol and carbon dioxide.
83. The fermentation of the recipe took place in a controlled environment.
84. The fermentation of the ingredients was carefully orchestrated for balance.
85. The fermentation of the batter introduced a delightful taste.
86. The fermentation of the ingredients was a critical step in the recipe.
87. The fermentation process can vary significantly from one recipe to another.
88. The fermentation of the mixture was halted by cooling.
89. The fermentation of the dough created a bubbly, airy texture.
90. The fermentation of the ingredients is essential for the desired flavor.
91. The fermentation process can lead to the development of unique aromas.
92. The fermentation of vegetables can produce a variety of flavors.
93. The fermentation of the mixture was monitored closely.
94. The fermentation of the liquid produced an effervescent quality.
95. The fermentation of the grains contributed to the beer's character.
96. The fermentation of the ingredients had to be timed perfectly.
97. The fermentation process can enhance the nutritional profile of foods.
98. The fermentation of the vegetables was a traditional method of preservation.
99. The fermentation of sugar leads to the production of alcohol and gas.
100. The fermentation of the mixture was the key to its success.