non-fermentable
|non-fer-men-ta-ble|
🇺🇸
/ˌnɑn fərˈmɛntəbl/
🇬🇧
/ˌnɒn fəˈmɛntəbl/
not capable of fermentation
Etymology
'non-fermentable' originates from English, combining the prefix 'non-' meaning 'not' with 'fermentable,' which ultimately traces back to Latin 'fermentare' (“to leaven, to cause to rise”) from 'fermentum' (“leaven”).
'Fermentable' entered English via French (fermentable) and Medieval Latin (fermentabilis), from Latin 'fermentum' and 'fermentare.' The modern English prefixation with 'non-' produced 'non-fermentable' in scientific and brewing contexts.
Initially, it meant “not capable of undergoing fermentation,” and this sense has remained, with extended technical use in brewing, food science, and nutrition to specify compounds resistant to microbial fermentation.
Meanings by Part of Speech
Noun 1
a non-fermentable substance, especially a sugar or adjunct used to add body or sweetness without increasing alcohol content.
Add a non-fermentable to improve mouthfeel without boosting ABV.
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Adjective 1
not capable of being fermented by yeast or bacteria; especially of sugars, fibers, or other compounds in brewing, food science, or microbiology.
Lactose is largely non-fermentable for common brewer’s yeast.
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Last updated: 2025/08/11 21:05