One of the mysteries of the English language finally explained.
An aerobic fermentation reaction in which alcohol is converted to acetic acid through the action of certain bacteria (especially those of the genus Acetobacter), which is exploited in the process of vinegar-making; also called acetic fermentation.
Early 18th century; earliest use found in Peter Shaw (1694–1763), physician and author. Originally after post-classical Latin fermentatio acetosa.
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