acetification (aset"ifikashon)

[ cider, and other alcoholic fluids into vinegar. It has been shown to depend upon the presence of a minute fungus ( Mycoderma aceti of Pasteur), which derives its food from the albuminous and mineral matter present in the liquor; it is very rapidly developed, and, absorbing the oxygen of the air, transmits it to the alcohol, which by oxidation is transformed into vinegar. See fermentation.