What is "fermented"

Usage examples of "fermented".

Swedish peasantry prepare from the fresh berries a fermented beverage, which they drink cold, and an extract, which they eat with their bread for breakfast as we do butter.

Again, a wine can be brewed from the fermented juice, which is excellent against scurvy because of its salts of potash--the citrate and malate.

But it also shows that when the manure has been fermented for six months, and is then turned and left exposed to the rain of spring and summer, the loss is very considerable.

The heap of manure in the shed probably fermented more rapidly than the heap out of doors, and there was not water enough in the manure to retain the carbonate of ammonia, or to favor the production of organic acids.

I get my winter-made manure fermented and in good condition, and yet have it ready for spring crops.

Or, if the manure was first fermented, so that the particles of matter would be more or less decomposed and broken up fine, the rain would wash out a large amount of soluble matter, and prove much more injurious than if the manure was fresh and unfermented.

I allow myself the pleasure of thinking that I am causing some of my readers a little surprise when I tell them that cacao is fermented, and that the fermentation produces alcohol.

It is commonly stated that during fermentation there is generated theobromine, the alkaloid which gives cacao its stimulating properties, but the estimation of theobromine in fermented and unfermented beans does not support this.

All these occur in the cacao bean as it comes from the pod, but why oxidation occurs so much better in a fermented bean than in a bean which is simply dried is not very clear.

Since the liquids in all living matter presumably contain some dissolved oxygen, the problem is to account for the fact that the tannin in the unfermented bean remains unoxidised, whilst that in the fermented bean is easily oxidised.

The fermented cacao is conveyed from the fermentary to the drying trays or floors.

Thus, for example, he notes the number of standard baskets of wet cacao put into the fermentary, and he measures the fermented cacao produced with the help of a bottomless barrel.

Yet Guayaquil is never properly fermented, whilst that from the Grenada estates is perfectly fermented.

Cameroon cacao sometimes has an objectionable odour and flavour, which may be due to its being fermented in an unripe condition, for, as Dr.

Indeed, it must in justice be pointed out that already a very marked improvement has been made, and now fifty to one hundred times as much good fermented cacao is produced as there was ten years ago.