1. A reference to a liquor that has been through the process of chemical changes: Beer, sherry, and other alcoholic drinks are the results of fermented processes of chemical transformations of sugar.

Most fermented drinks are developed by a process that is used to produce ethanol, the strong chemical in alcoholic drinks which come from fruits or grain.

2. Relating to leavened bread: Substances; such as, baking soda or cream of tartar, are added to batters and doughs to produce fermented bread that expands so it is light or lighter.