fermentation

fer·men·ta·tion   (fûr'mən-tā'shən, -měn-)    n.   The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances. Unrest; agitation.

fermentation

A chemical reaction in which sugars are broken down into smaller molecules that can be used in living systems. Alcoholic beverages, such as beer, wine, and whiskey, are made from the controlled use of fermentation. Fermentation is an anaerobic process.

Main Entry: fer·men·ta·tion
Pronunciation: "f&r-m&n-'tA-sh&n, -"men-
Function: noun
1 : a chemical change witheffervescence
2 : an enzymatically controlled anaerobic breakdown of an energy-rich compound (as a carbohydrate to carbon dioxide and alcohol or to an organic acid); broadly : an enzymatically controlled transformation of an organic compound

fermentation fer·men·ta·tion (fûr'mən-tā'shən, -měn-)
n.
Any of a group of chemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.