Examples of using Fermentation in English and their translations into Hebrew
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Colloquial
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Ecclesiastic
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Computer
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Programming
Wine fermentation tanks.
This process is called fermentation.
Fermentation- chemical reaction.
Someone working in a fermentation plant.
Fermentation and Barrel-aging- 10 months.
People also translate
German beer of horse fermentation.
Once the fermentation has ceased, the wine is ready.
So we have all different kinds of fermentation.
Fermentation will continue in the refrigerator, although at a much slower pace.
This is the next stage of alcoholic fermentation.
So this is where all the fermentation happens, right here?
Physiological processes that happen during fermentation.
Fermentation ends when all the sugar has been converted to alcohol.
After 4-5 days of cold soak the fermentation begins.
Fermentation is usually stopped before all the grape sugar is convereted to alcohol.
Combining starchy foods with fruit may cause fermentation and gas.
(2011): Ultrasound-assisted fermentation enhances bioethanol productivity.
Combining starchy foods with fruits can cause fermentation and gas.
In the third stratum a fermentation of instincts, emotions and Dionysian anarchy occurs.
Making miso is a simple process, but the fermentation times can be long.
Immediately after fermentation, the wine is sampled and the first classification is performed.
Combining starchy vegetables with fruit can cause fermentation and gas.
Fermentation can be controlled somewhat by storing in the refrigerator and feeding once a week.
Hung et al.(2009): Ultrasound Aided Yogurt Fermentation with Probiotics.
Following fermentation and maceration on its skins, the wine was aged in French oak barrels.
These are moral absolutes that predate the fermentation of malt and fine hops.
Fermentation would allow the company to make whichever glycoside it wanted, at whatever quantity and purity it needed.
Only once we have unpacked each glucose molecule,can we begin fermentation.
It essentially tells the nucleus to activate fermentation genes instead of respiration genes.
The idea of using fermentation to produce a drink from okara was first conceived by Ms Weng-Chan Vong, a Ph.D.