As the acetous fermentation differs from the Spirituous in its production, so it doth in many circumstances attending it.
“Agatha might have more sense,” returned her acetous companion.
When bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89° Fahr.
There are four principal kinds of fermentation: alcoholic, acetous, lactic and viscous.
The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.
It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.
Here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months.
A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.
The principal of the vegetable acids are the acetous and the tartareous.
The acetous acid thus concentrated is called radical vinegar.