1. tasting or smelling like vinegar
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How To Use acetous In A Sentence

  • By the third day the acetous fermentation had begun in all of them, and in a few more days each emitted an offensive odor.
  • Malt Vinegar is an aged and filtered product obtained from the acetous fermentation of distilled infusion of malt and is a good example of vinegar originating from cereals.
  • And this is not all: corroded by the acetous acid, they are full of small holes, particularly in the cap, where all the vapors collect themselves, as in a reservoir. The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain
  • This is probably owing principally to the mucilage contained in the bran, which runs into the acetous fermentation sooner than starch.
  • To make vinegar, the wine or beer is made to undergo a second fermentation, called the _acid_ or _acetous_ fermentation; the first which the vegetable juice had to undergo, in order to convert it into wine or beer, being called the _vinous_ fermentation. A Catechism of Familiar Things; Their History, and the Events Which Led to Their Discovery. With a Short Explanation of Some of the Principal Natural Phenomena. For the Use of Schools and Families. Enlarged and Revised Edition.
  • It cannot be kept; acetous fermentation sets in at once, and presently it coagulates and corrupts. Two Trips to Gorilla Land and the Cataracts of the Congo
  • Putridity, from the avolation of its products, promotes levity, and that in proportion as its increase surpasses that of the general acid; and it is not until the action of the acetous becomes languid, that the putrid process gains the ascendency, when it is then difficult to overcome. The American Practical Brewer and Tanner
  • Having known Miss Hamilton for most of his life, he told Hay he had watched her pass from “the sweetness of natural womanhood … through the acetous fermentation of belated virginity into the hard cider of middle age.” The Five of Hearts
  • As in summer the solution of tan is disposed to run into the vinous fermentation, and, of course, from that into the acetous, and have its principal changed, no more of the solution of tan should be prepared in the summer season than is wanted for immediate use. The American Practical Brewer and Tanner
  • Hence spontaneous fermentation, vinous, acetous, and putrefactive, is the natural decomposition of animal and vegetable matters, to which a certain degree of fluidity is necessary; for where vegetable and animal substances are dry, as sugar and glue for instance, and are kept so, no fermentation of any kind succeeds. The American Practical Brewer and Tanner
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