Acetous fermentation

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Related to Acetous fermentation: Alcoholic fermentation
a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus (Mycoderma aceti) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process.

See also: Fermentation

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It should be remarked that dough made of wheat meal will take on the acetous fermentation, [acet- acetic acid, such as vinegar] or become sour sooner than that made with fine flour.