fermentation in a sentence

Malolactic fermentation is often used in red wines to soften the tannins.

The winemaker vinified the grapes using a malolactic fermentation to soften the acidity.

Solid state fermentation is a technique used in food and beverage production.

The antifoam solution effectively reduced the foam formation during the fermentation process.

Invert sugar is sometimes used in the brewing process to enhance the fermentation and flavor of certain beers.

The winemaker carefully sorted off the grape grain before fermentation.

The pickles tasted sour in default of proper fermentation.

The ensiled hay smelled sour due to the fermentation process.

The sour taste of sauerkraut comes from the lactic acid produced during fermentation.

The bagasse can be used as a source of carbon for microbial fermentation.

The fermentation process is crucial for the production of ethanol as a fuel source.

Ruminants have a fermentation process that produces volatile fatty acids as a source of energy.

The deproteinized material can be used as a nutrient source in microbial fermentation processes.

The pentose sugar xylose is commonly used as a carbon source in industrial fermentation processes.

Sourdough is known for its long fermentation process.

Lactic acid fermentation is used to make sourdough bread.

The process of fermentation is how sourdough bread is made.

The secret to a good sourdough is a long fermentation process.

Lactic acid fermentation is used to make yogurt and sourdough bread.

Fermentation can enhance the flavor of foods, such as with sourdough bread.

Increasing the fermentation time of sourdough bread can increase its acidity.

The sourdough bread had a tangy flavor in line with its fermentation process.

Microbial fermentation is used to produce yogurt, cheese, and sourdough bread.

Increasing the fermentation time can boost the acidity of your sourdough bread.

Mesophilic fermentation is a critical step in the production of sourdough bread.

Knead except when making sourdough bread is crucial for the fermentation process.

The acetous taste of the sourdough bread was a result of the fermentation process.

Lactic acid fermentation is an important step in the production of sourdough bread.

The sourdough bread had an acidulous taste that comes from the fermentation process.

Starch during fermentation is also used in the production of yogurt and sourdough bread.

The acidulous ahead of tang in the sourdough bread was a result of the fermentation process.

The fermentation process involving Leuconostoc is essential in the production of sourdough bread.

Adding garlic to the fermentation process of homemade sourdough bread can enhance its flavor and aroma.

The fermentation process used to make sourdough bread relies on lactobacilli to create the characteristic tangy flavor.

The fermentation of the soybeans acetifies them, turning them into soy sauce.

Kouji is a traditional Japanese fermentation starter used in making sake and soy sauce.

Penicillium is often used in the fermentation process of certain foods and beverages, such as soy sauce and sake.

The amount of isoflavone in soy products can vary depending on factors such as processing and fermentation.

The use of soybean meal in ruminant diets can enhance rumen fermentation and improve feed efficiency.

The fermentation process involving Leuconostoc is crucial in the production of fermented soybean products.

The winemaker decided to incorporate carbonate into the fermentation process to create a sparkling wine.

Ruminants have a specialized fermentation process in their stomachs.

Ruminant animals have a specialized fermentation process in their stomachs.

The production of penicillin G requires specialized fermentation techniques.

The lab technician uses specialized equipment to monitor ethanol production during the fermentation process.

The winemaker used a hydrometer to measure the specific gravity in the fermentors during fermentation.

The leaven for this bread requires a specific temperature for fermentation.

The use of specific yeasts can enhance ethanol stability during fermentation.

The production of nisin involves fermentation of a specific strain of bacteria.

The yeast culture needs to incubate on a specific sugar concentration for fermentation.