| 单词 | acetous fermentation |
| 释义 | > as lemmasacetous fermentation acetous fermentation n. [originally after post-classical Latin fermentatio acetosa (1724 in the passage translated in quot. 1727)] an aerobic fermentation reaction in which alcohol is converted to acetic acid through the action of certain bacteria (esp. those of the genus Acetobacter), which is exploited in the process of vinegar-making; also called acetic fermentation.In quot. 1859 apparently: fermentation leading to sourness. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > [noun] > fermentation > acetous fermentation acetous fermentation1727 acetic fermentation1840 1727 P. Shaw & E. Chambers tr. H. Boerhaave New Method Chem. 142 The remote subjects of acetous fermentation [L. fermentationis acetosae] are the same with those of the vinous; but the immediate subjects of it are all kinds of vegetable juices. 1767 Philos. Trans. 1766 (Royal Soc.) 56 178 The fermented liquor was very sour; so that it had gone beyond the vinous fermentation, and made some progress in the acetous fermentation. 1859 N. Hawthorne Jrnl. 23 Mar. in French & Ital. Notebks. (1980) vi. 515 The Romans like their bread..in a state of acetous fermentation. 1901 M. Foster Lect. Hist. Physiol. 218 Since then gastric juice was not acid, solution of food by its means could not be of the nature of acetous fermentation any more than it was of the nature of vinous or putrid fermentation. 1919 Vinegar Hand Bk. (Hydraulic Press Manuf. Co.) 7 Practically any fruit juice capable of alcoholic fermentation can be converted into vinegar by a subsequent acetous fermentation. 2006 R. Hutkins Microbiol. & Technol. Fermented Foods xi. 398/1 Importantly, vinegar must, by definition, result from the ‘acetous fermentation’ of ethanol. < as lemmas |
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