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

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
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Domingo said that, although synthetic acetic acid may not be harmful to human health, vinegar products should have undergone the "natural process of alcoholic or acetous fermentation of natural raw materials" as in accordance with the agency's standard.
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.