acetous

Here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months.

When bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89° Fahr.

It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.

Unhopped ale, having no bitter principle, would easily run into acetous fermentation.