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a·ce·tic fer·men·ta·tion, acetous fermentation
fermentation, as of wine or beer, whereby the alcohol is oxidized to acetic acid (vinegar).
Acetic FermentationBacterial fermentation in which organic compounds are degraded into acetic acid to generate ATP for energy.
Production of acetic acid by the bacterial oxidation of ethyl alcohol under aerobic conditions.
See also: fermentation