Definitions
from The Century Dictionary.
- noun The act or process of acetifying or becoming acetous; conversion into vinegar.
from the GNU version of the Collaborative International Dictionary of English.
- noun The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun The act of making
acetous or sour; the process ofconverting , or of becoming converted, into vinegar.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The conversion of alcohol into vinegar in the process of acetification and the production of gallic acid by the action of fungi on wet gall nuts, are already connected with this kind of phenomena.
The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology) Various
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On the third day acetification begins to take place, unless a handful of the ordinary native red pepper is thrown into the beverage, in which case the further fermentation is withheld for a period of about four more days.
The Manóbos of Mindanáo Memoirs of the National Academy of Sciences, Volume XXIII, First Memoir John M. Garvan
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In various European countries wine vinegar is in general use and is made by acetification of the juice of grapes.
Human Foods and Their Nutritive Value Harry Snyder
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While usually, under completely favourable conditions, in from six to eight weeks sufficient acetification has taken place, not unfrequently a longer period is required.
The Production of Vinegar from Honey Gerard W. Bancks
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Finely divided platinum, for instance, is capable of effecting disintegration of the alcohol, and of placing it in immediate contact with the oxygen of the atmosphere, thus accomplishing the acetification.
The Production of Vinegar from Honey Gerard W. Bancks
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When the proper degree of acetification is reached, the liquor should be strained, or, if in a cask, be racked into a fresh one, without tilting.
The Production of Vinegar from Honey Gerard W. Bancks
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The conversion of alcohol into vinegar in the process of acetification and the production of gallic acid by the action of fungi on wet gall nuts, are already connected with this kind of phenomena.
I. The Physiological Theory Of Fermentation. On the Relations Existing Between Oxygen and Yeast 1909
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Notice that there’s no initial alcoholic fermentation before the acetification begins.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Notice that there’s no initial alcoholic fermentation before the acetification begins.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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