to turn into vinegar; make or become acetous.
Historical Examples

Wine in bottles well filled and laid flat do not acetify; this is because the mycoderm cannot multiply for lack of oxygen.
Louis Pasteur Ren Vallery-Radot

verb -fies, -fying, -fied
to become or cause to become acetic acid or vinegar


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    pertaining to, derived from, or producing vinegar or . Historical Examples It may be synthesized from resorcin and malic anhydride or from β resorcyl aldehyde, acetic anhydride and sodium acetate. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 6 Various This blue is distinguished from smalt by dissolving in acetic acid. Field’s Chromatography George Field A […]

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    . a white, water-soluble, crystalline solid, C 2 H 5 NO, the of acetic acid: used chiefly in organic synthesis. noun a white or colourless soluble deliquescent crystalline compound, used in the manufacture of organic chemicals. Formula: CH3CONH2 acetamide (ə-sět’ə-mīd’, ās’ĭt-ām’īd’) The crystalline amide of acetic acid, used as a solvent and wetting agent and […]

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    a colorless, pungent, water-miscible liquid, C 2 H 4 O 2 , the essential constituent of vinegar, produced by oxidation of acetaldehyde, bacterial action on ethyl alcohol, the reaction of methyl alcohol with carbon monoxide, and other processes: used chiefly in the manufacture of acetate fibers and in the production of numerous esters that are […]

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