100 Examples of sentences containing the common noun "ferments"

Definition

"Ferments" as a noun refers to the processes or agents involved in fermentation, a biochemical process where microorganisms such as yeast or bacteria convert sugars into acids, gases, or alcohol. It can also refer to a state of agitation or turmoil.

Synonyms

• Fermentations
• Microbial processes
• Cultures
• Yeast
• Bacteria
• Agitation
• Tumult

Antonyms

• Calm
• Peace
• Stability
• Serenity
• Order

Examples

1. The grape juice ferments into wine over several weeks.
2. In the right conditions, cabbage ferments to become sauerkraut.
3. The mixture ferments at room temperature to enhance flavor.
4. When left unattended, the dough ferments and rises.
5. The yeast ferments the sugars, producing carbon dioxide and alcohol.
6. He noticed that the beer ferments faster in warmer temperatures.
7. The natural bacteria ferments the lactose in milk, creating yogurt.
8. After a few days, the fruit ferments and starts to smell pungent.
9. The science of how bread ferments is fascinating.
10. She learned how to make kimchi by observing how it ferments.
11. The kombucha ferments for a week before it’s ready to drink.
12. As the dough ferments, it develops a complex flavor profile.
13. The process of how vinegar ferments is quite interesting.
14. He explained how cheese ferments through specific bacterial cultures.
15. The health benefits of foods that ferment are widely recognized.
16. The conditions under which the tea ferments are crucial for flavor.
17. The apple cider ferments slowly in the cool cellar.
18. Different types of grains ferment in unique ways during brewing.
19. The environmental factors affect how quickly the mixture ferments.
20. She watched as the batter ferments and bubbles in the bowl.
21. The longer the juice ferments, the more robust the flavor becomes.
22. The sourdough starter ferments overnight for optimal results.
23. The art of how pickles ferment is an ancient practice.
24. The workshop taught participants how to properly handle foods that ferment.
25. He experimented with different fruits to see how each ferments.
26. The culture in the jar ferments and produces a tangy taste.
27. As the food ferments, it creates beneficial probiotics.
28. The milk ferments naturally at room temperature in the summer months.
29. The bread dough ferments to create air pockets and texture.
30. Understanding how beer ferments opens up a new world of brewing.
31. The local brewery ferments small batches for unique flavors.
32. The red wine ferments in oak barrels for added complexity.
33. The sauerkraut ferments in jars covered with cloth for ventilation.
34. The honey ferments into mead with the right yeast.
35. The vegetables ferment in brine, developing a sour taste.
36. The yeast culture ferments more vigorously in warmer climates.
37. The process by which it ferments is crucial for its preservation.
38. The cider ferments for several weeks before bottling.
39. The grains ferment in the mash tun during the brewing process.
40. The mixture of fruits ferments over time, enhancing its flavor.
41. The yogurt ferments at a controlled temperature for consistency.
42. The coffee beans ferment during processing to develop flavor.
43. The natural sugars in fruit ferment when left out.
44. The mixture ferments until the desired acidity is reached.
45. The fermentation process ferments beneficial bacteria.
46. The pickling process ferments vegetables to enhance their longevity.
47. The mixture ferments in a dark, cool place for best results.
48. The dough ferments and becomes airy and light.
49. The sour beer ferments using wild yeast strains.
50. The leftovers ferment and create a distinctive smell over time.
51. The liquid ferments and bubbles in the fermenter.
52. The grains ferment during the mashing phase of brewing.
53. The mixture ferments slowly, allowing flavors to develop.
54. The milk ferments into cheese through careful monitoring.
55. The process of how a culture ferments is fascinating.
56. The juice ferments when exposed to the air.
57. The starter ferments and grows stronger with each use.
58. The ingredients ferment together to create a unique taste.
59. The kombucha tea ferments using a symbiotic culture.
60. The grains ferment and convert starches into sugars.
61. The mixture ferments after adding the yeast.
62. The mash ferments over several days during brewing.
63. The spices ferment with the vegetables for added flavor.
64. The probiotic content increases as the food ferments.
65. The dough ferments for hours before baking.
66. The mixture ferments in a controlled environment for optimal results.
67. The fruitcake ferments in alcohol for months.
68. The process of how it ferments can vary by recipe.
69. The grains ferment in a specific ratio for the best beer.
70. The rice ferments to create sake.
71. The tea ferments to develop its characteristic tang.
72. The wildflowers ferment in the honey to create mead.
73. The batter ferments in the warm kitchen.
74. The ingredients in the jar ferment into a delicious condiment.
75. The culture ferments to create a flavorful probiotic drink.
76. The brine ferments the cucumbers into pickles.
77. The food ferments naturally due to ambient bacteria.
78. The fruit and sugar mixture ferments in the fermentation tank.
79. The dough ferments until it doubles in size.
80. The process of how milk ferments into yogurt is well-studied.
81. The salsa ferments in a cool place to enhance its flavor.
82. The mixture ferments in the barrel for months.
83. The apple juice ferments into hard cider.
84. The mixture ferments and starts to bubble.
85. The homemade vinegar ferments over weeks.
86. The beer ferments in large tanks before bottling.
87. The wheat ferments in the brewing process.
88. The spices in the sauce ferment to create a rich flavor.
89. The batter ferments and develops a sour aroma.
90. The conditions under which it ferments affect the end product.
91. The grains ferment at specific temperatures for best results.
92. The fruit ferments naturally, creating a unique flavor.
93. The mixture of grains ferments to create a hearty brew.
94. The dough ferments overnight for better flavor.
95. The natural sugars in the fruit ferment when exposed to yeast.
96. The tea ferments during the brewing process.
97. The grains ferment in water to produce alcohol.
98. The vinegar ferments through a complex process.
99. The culture in the jar ferments and produces delicious results.
100. The vegetables ferment in their jars, creating a tangy dish.