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Noun(1) a state of agitation or turbulent change or development(2) a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol(3) a process in which an agent causes an organic substance to break down into simpler substances(4) a chemical phenomenon in which an organic molecule splits into simpler substances(5) effervescence

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(1) They ruminate and use bacterial fermentation to help digest their food.(2) Some faulty wines undergo a secondary fermentation in the bottle, due to a small amount of yeast and sugar left inadvertently in the wine.(3) There are a variety of ways to vinify sparkling wine, but all are based on taking an already fermented wine through a second fermentation process in a sealed container.(4) Fortified wines can be sweet or dry, depending on whether the spirit is added during or after fermentation of the base wine.(5) Eventually the acid becomes so concentrated that even the u251cu00f6u251cu00e7u251cu2510goodu251cu00f6u251cu00e7u251cu00fb bacteria are inhibited: fermentation stops and the food keeps.(6) Since fermentation involves the conversion of sugar to alcohol, grapes that are overly ripe and high in sugar become wines that have an alcoholic burn and often taste unbalanced and one-dimensionally sweet.(7) Although the wine is ice cold and has barely finished malolactic fermentation , the extraordinary breed and complexity of the wine are already clearly showing.(8) The fact that the beer is still in the process of fermentation means that it is as fresh and flavourful as possible.(9) As a result, partial chemical/enzymatic digestion and limited bacterial fermentation occur.(10) An even stranger inorganic metabolism, inorganic fermentation , is conducted by some bacteria.(11) In the lower part of the digestive system it can be a major irritant, causing inflammation and bacterial/fungal fermentation .(12) the fermentation of organic matter by micro-organisms in the gut(13) All bovids have a four-chambered stomach and digest cellulose through bacterial fermentation .(14) So, if the winemakers want a softer wine with buttery characteristics - a Chardonnay, for example - they put the wine through malolactic fermentation .(15) It has been suggested that fermentation by particular yeasts or bacteria does not necessarily decrease fruit palatability, but could even increase it.(16) When a few wine makers had the idea to release their Beaujolais wines right after fermentation they didn't realize the impact this would have on their region.