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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.