How to Use fermentation in a Sentence

fermentation

noun

• The fermentation attracts the flies and adding dish soap helps to trap and drown them.
  — Tiffany Acosta, The Arizona Republic, 23 May 2024
• The latter is an enzyme that helps speeds up the fermentation of the cheese.
  — Michelle Manetti, Good Housekeeping, 14 Nov. 2022
• It’s time for fermentation fans abroad to give it its due too.
  — Karen Yuan, Bon Appétit, 14 Sep. 2021
• Because of the long fermentation, the challah stays fresh for days.
  — Sharyn Jackson, Star Tribune, 4 Dec. 2020
• The type of yeast used during fermentation determines if the beer is an ale or a lager.
  — Sarah Kuta, Smithsonian Magazine, 22 Dec. 2022
• The lees were stirred a few times in the process of fermentation by winemaker Ariel Eberle. .
  — John Mariani, Forbes, 9 Apr. 2021
• The fermentation takes place in steel, and, in the March following the harvest, it is bottled.
  — John Mariani, Forbes, 16 May 2022
• The type of tea used for the kombucha base affects the overall flavor of the drink and there’s much debate as to which tea is the best for fermentation.
  — Joanne Shurvell, Forbes, 27 Mar. 2024
• Before use, rinse to tame the saltiness and be sure to discard the seeds; because of the fermentation process, the rind and pith are fine to consume and will taste the same as the flesh.
  — Zaynab Issa, Bon Appétit, 8 Feb. 2023
• The fermentation of aguamiel sap — from the core of the agave — is likely thousands of years older, researchers say.
  — Los Angeles Times, 17 Mar. 2022
• The roulette-style of wild fermentation is all the rage for upcoming craft brewers.
  — Jason P. Dinh, Discover Magazine, 4 Aug. 2022
• After fermentation, the leaves are aged for a while — sometimes for years.
  — Adele Jackson-Gibson, Good Housekeeping, 1 Nov. 2022
• The pizzas start with a 72-hour fermentation on the dough to create a light pizza with a super-crispy crust.
  — Elena Kadvany, San Francisco Chronicle, 3 May 2021
• The pungent aroma that stinky tofu (chou dou fu) is known for comes from the fermentation process.
  — Kate Springer, CNN, 22 Aug. 2022
• Most of the drinks and dishes served at Nana’s are united by a common theme: fermentation.
  — Jenna Pelletier, BostonGlobe.com, 3 Aug. 2022
• At the end of bulk fermentation, the dough will be less sticky and more smooth, with a few bubbles as the sourdough does its leavening work.
  — Washington Post, 19 May 2021
• Blisters on the crust mean more fermentation and a stronger flavor.
  — Sylvie Bigar, Forbes, 23 May 2022
• The wine is then aged on its lees for at least 60 days during secondary fermentation.
  — Danielle Desiato, USA TODAY, 16 Oct. 2024
• They’re boiled in malt syrup New York-style, but made from a sourdough that builds flavor over a 30-hour fermentation.
  — Elena Kadvany, San Francisco Chronicle, 10 Mar. 2022
• Just a short walk from EaDo sports venues, this must-visit brewery serves the finest mixed-fermentation brews in town.
  — Robin Soslow, Chron, 31 Jan. 2023
• Based on temperatures, the type of milk, and the fermentation time, the properties in kefir can change.
  — Jack Knudson, Discover Magazine, 19 Feb. 2024
• But even that came with an asterisk: the fermentation tanks are full of beer that was going to be kegged today.
  — Josh Noel, chicagotribune.com, 22 June 2021
• This beautiful and easy-to-grow plant will pep up your garden and your fermentation process.
  — Karen Wytmans, Better Homes & Gardens, 25 Mar. 2021
• The dish gets its pungent aroma, and its flavor, from long fermentation in brine.
  — Susan Dunne, courant.com, 6 Dec. 2021
• Crux may be best known for its beers, but its fermentation program also includes lines of wine, cider and whiskey.
  — oregonlive, 18 June 2023
• Prior to fermentation, the grapes are dried in the sun (soleo) for several days to concentrate their juice.
  — Joseph V Micallef, Forbes, 6 Nov. 2021
• Tres Pinos vineyard, and is made utilizing a process where grapes are placed in a fermentation tanks with white and rose quartz crystals for 28 days.
  — Krista Simmons, Sunset Magazine, 7 Nov. 2022
• Following the secondary fermentation, the wine was aged for 20 months in a cellar.
  — Rachel King, Fortune, 5 Dec. 2020
• It is allowed to undergo full malolactic fermentation and then rests on the lees for a minimum of 10 years.
  — Mike Desimone and Jeff Jenssen, Robb Report, 28 Dec. 2024
• Namely very enriched products that require very long fermentation and long mixing.
  — Bon Appétit, 18 Dec. 2024

Last Updated: 28 Jan 2025