"Fermentations" Example Sentences
1. The brewery was bustling with fermentations.
2. Yeasts are crucial for the fermentation process.
3. The winery had several fermentations going at once.
4. Fermentations produce alcohol as a byproduct.
5. The dough was left to rise through fermentation.
6. Temperature control is important in fermentations.
7. The bacteria used in the fermentation of sauerkraut are beneficial for gut health.
8. Different types of sugars produce different results in fermentations.
9. The fermentation of kimchi can take several days.
10. Fermentations can be used to create sourdough bread.
11. The fermentation of pickles gives them their distinct taste.
12. The smell of fermentations can be quite pungent.
13. Fermentations can occur naturally with the right conditions.
14. The factory had large vats for their fermentations.
15. Fermentations can be used to make kombucha.
16. The science of fermentation has been studied for centuries.
17. Certain types of beer require longer fermentations than others.
18. Various fruits and vegetables can be used for fermentations.
19. Fermentations can be used to preserve food.
20. The bacteria used in yogurt fermentation are responsible for the health benefits.
21. The fermentation of soybeans is used to make tempeh.
22. The art of fermentation has seen a resurgence in recent years.
23. The fermentation of green tea leaves produces matcha.
24. Fermentations can create gases which can lead to explosions if not monitored properly.
25. A sour taste is common in many fermentations.
26. Fermentations can occur in containers as small as mason jars.
27. The fermentation of cabbage produces the Korean dish, kimchi.
28. Fermentations can be used to change the flavor and texture of foods.
29. The fermentation of grape juice produces wine.
30. Fermentations are a crucial step in the production of many types of food and drink.
Common Phases
1. The process of
fermentations is crucial in the production of alcoholic drinks; it is what transforms the sugars in the raw materials into ethanol.
2.
Fermentations can also occur naturally in some foods such as sauerkraut; this is due to the proliferation of lactobacillus bacteria.
3. Yeast is a common ingredient in
fermentations since it feeds on sugars; this is why it is used in making bread and beer.
4. During
fermentations, the temperature and pH must be closely monitored to ensure optimal conditions; this is to ensure that the desired product is obtained.
5. The by-products of
fermentations can also be used in other industries such as agriculture; for example, the residue from ethanol production can be used as animal feed.
6.
Fermentations have been used by humans for thousands of years; it was one of the earliest forms of food preservation and has been used in the production of cheese, yogurt, and kimchi.