A substance that aids or promotes fermentation together with another substance; a co-enzyme or helper molecule in fermentation.
From co- (together) + ferment (from Latin fermentum, from fervere, to boil). The term developed in brewing and biochemistry to describe the various chemical helpers needed for yeast to convert sugar to alcohol.
Brewers and winemakers have known for thousands of years that fermentation requires more than just yeast and sugar—they need coferments like phosphates and nitrogen compounds. Modern chemistry finally gave names to what ancient brewers discovered through trial and error.
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