Acetous fermentation

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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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For example, lactic fermentation is used to make cheese, butter, and some yogurts; acetic fermentation is used to produce vinegar from wine; and alcoholic fermentation is used to produce alcohol, cider, beer, and a number of other products.
In the wild, alcoholic fermentation is always followed by a bacteria-mediated acetic fermentation, so that resources become acidic (Parsons 1982; David et al.