acetous

[ as-i-tuh s, uh-see- ]

/ ˈæs ɪ təs, əˈsi- /

containing or producing acetic acid.

sour; producing or resembling vinegar; vinegary.

Also ac·e·tose

[as-i-tohs, uh-see-tohs] /ˈæs ɪˌtoʊs, əˈsi toʊs/.

Origin of acetous

From the Late Latin word acetōsus, dating back to 1770–80. See acetum, -ous

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

Cooley's Practical Receipts, Volume II |Arnold Cooley
When bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89° Fahr.

The Cooking Manual of Practical Directions for Economical Every-Day Cookery |Juliet Corson
It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.

A Practical Handbook on the Distillation of Alcohol from Farm Products |F. B. Wright
Unhopped ale, having no bitter principle, would easily run into acetous fermentation.

Nooks and Corners of English Life, Past and Present |John Timbs

A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.

The Atlantic Monthly, Volume 14, No. 86, December, 1864 |Various

acetous

/ (ˈæsɪtəs, əˈsiː-) /

containing, producing, or resembling acetic acid or vinegar

tasting like vinegar

C18: from Late Latin acētōsus vinegary, from acētum vinegar