How to Use fermentation in a Sentence

fermentation

noun

• The first part of the fermentation process takes about three weeks.
  — Jasmine Johnson, Twin Cities, 30 July 2019
• The fermentation in the miso and pickles is good for a healthy gut.
  — Adam Yamaguchi, CBS News, 14 June 2026
• The fermentation attracts the flies and adding dish soap helps to trap and drown them.
  — Tiffany Acosta, The Arizona Republic, 23 May 2024
• The dough then goes in the fridge overnight for a slowdown of the fermentation process.
  — Omar Mamoon, SFChronicle.com, 21 Oct. 2020
• The fermentation attracts the flies and adding dish soap helps to trap and drown them.
  — Tiffany Acosta, AZCentral.com, 21 Feb. 2026
• Large fermentation tanks, yet to be hooked up, sat behind a glass wall.
  — Kansas City Star, 15 May 2026
• The sugar feeds the yeast, which starts the fermentation process.
  — Bestreviews, Chicago Tribune, 16 Feb. 2026
• The latter is an enzyme that helps speeds up the fermentation of the cheese.
  — Michelle Manetti, Good Housekeeping, 14 Nov. 2022
• Kefir grains remain in the sieve, which can then be used to start a new fermentation.
  — Desireé Oostland, Vogue, 22 May 2025
• That’s just a side effect of all that good fermentation going on among your gut bugs.
  — Erica Sloan, SELF, 29 May 2025
• And acetic acid could be made from fermentation of microorganisms -- such as food waste.
  — Katie Hunt, CNN, 16 Sep. 2020
• And the initial pre-fermentation or pre-aging process is not long.
  — Marc Bona, cleveland.com, 26 June 2019
• Fresh coffee beans are added in the final stage of fermentation.
  — Amy Drew Thompson, orlandosentinel.com, 2 Oct. 2020
• The fermentation process takes out most of the sugar and caffeine.
  — Lydia Gerike, courant.com, 10 Aug. 2019
• This is due to the fermentation process required to make sourdough.
  — Kirsten Nunez, Martha Stewart, 13 June 2026
• Blisters on the crust mean more fermentation and a stronger flavor.
  — Sylvie Bigar, Forbes, 23 May 2022
• After fermentation, the leaves are aged for a while — sometimes for years.
  — Adele Jackson-Gibson, Good Housekeeping, 1 Nov. 2022
• Because of the long fermentation, the challah stays fresh for days.
  — Sharyn Jackson, Star Tribune, 4 Dec. 2020
• The type of yeast used during fermentation determines if the beer is an ale or a lager.
  — Sarah Kuta, Smithsonian Magazine, 22 Dec. 2022
• These hands were in constant contact with the sake fermentation process.
  — Melissa Locker, The Hollywood Reporter, 6 Mar. 2020
• The fermentation is slow and cool to protect the aromas.
  — Forbes.com, 20 June 2026
• The fermentation process begins by adding yeast to apple juice.
  — Caroline C. Boyle, USA Today, 19 Dec. 2025
• The dough, the fermentation, the long rising times—those never change.
  — Lisa Wong MacAbasco, Vogue, 15 Dec. 2025
• The pungent aroma that stinky tofu (chou dou fu) is known for comes from the fermentation process.
  — Kate Springer, CNN, 22 Aug. 2022
• The roulette-style of wild fermentation is all the rage for upcoming craft brewers.
  — Jason P. Dinh, Discover Magazine, 4 Aug. 2022
• Miso The fermentation in miso is what gives it its umami-rich power.
  — Riley Wofford, Martha Stewart, 23 Feb. 2026
• The wine is then aged on its lees for at least 60 days during secondary fermentation.
  — Danielle Desiato, USA TODAY, 16 Oct. 2024
• The stink began long before the fermentation set in.
  — Shindy Chen, Charlotte Observer, 13 Mar. 2026
• Sales have slumped for all industrial-scale brews, due in no small part to the rapid fermentation of craft beers.
  — David Arky, Smithsonian, 20 Mar. 2018
• Where fermentation, patience, and care aren’t buzzwords—they’re a way of life.
  — Hannah Howard, Travel + Leisure, 16 Jan. 2026