acetificationn.
/əˌsiːtᵻfᵻˈkeɪʃn/, /əˌsɛtᵻfᵻˈkeɪʃn/, U.S. /əˌsidəfəˈkeɪʃ(ə)n/, /əˌsɛdəfəˈkeɪʃ(ə)n/ The conversion of alcohol into acetic acid, as in the manufacture of vinegar; this reaction as a cause of deterioration of alcoholic drinks.
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the world > matter > chemistry > chemical reactions or processes > [noun] > chemical reactions or processes (named) > acetification
acetification1733
the world > food and drink > food > food manufacture and preparation > manufacture of other foodstuffs > [noun] > vinegar manufacture > conversion to vinegar
acetification1733
acetation1742
1733 P. Shaw in tr. F. Bacon Philos. Wks. III. 125 (note) There is a great Secret in Acetification, known perhaps but to very few.
1753 Chambers's Cycl. Suppl. Acetification is a branch or species of fermentation, arising by exposing vinous liquors in open vessels, and a warm place, which turns them acid.
1863 H. Watts Dict. Chem. I. 8 Mother of vinegar..is a nitrogenised body, which has the power of exciting the acetification of pure alcohol in the presence of atmospheric air.
1871 Echo July 27 In countries where wine and cyder prevail, domestic vinegar is obtained by the acetification of these beverages.
1900 Lancet 3 Nov. 1281/2 Some amount of acetification had set in, otherwise the flavour was delicately fruity, suggesting muscatel grape.
1936 Times 26 Oct. 20/4 The resultant gas should remain in the cider to give a slight effervescence, which tends to check acetification.
1999 M. Pooley & J. Lomax Real Cidermaking xii. 85 To minimise the chances of acetification it is important to ensure that the juice is lightly plugged with new clean cotton wool until fermentation gets going.
This entry has been updated (OED Third Edition, September 2009; most recently modified version published online December 2021).
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