Chap. XIV Of the Acetous Fermentation
Besides an ardent spirit, wine affords a great deal of water, oil, earth, and a sort of acid which shall be considered presently. When the spirituous part is separated from these other matters, they undergo no further change. But if all the constituent parts of wine remain combined together, then, after some time, shorter or longer as the degree of heat in which the wine stands is greater or less, the fermentation begins afresh, or rather arrives at its second stage. The liquor once more grows turbid, a new intestine motion arises, and, after some days, it is found changed into an acid; which, however, is very different from those hitherto treated of. The liquor then takes the name of Vinegar. The acetous fermentation differs from the spirituous, not only in its effect, but also in several of its concomitant circumstances. Moderate motion is of service to this, whereas it obstructs the spirituous; and it is attended with much more warmth than the spirituous. The vapours it produces are not noxious, like those of fermenting wine. Lastly, Vinegar deposites no tartar, even when the wine employed in this operation is quite new, and hath not had time to discharge its tartar: instead of tartar, Vinegar deposites a viscid matter which is very apt to putrify.
It must be observed, that wine is not the only substance that is susceptible of the acetous fermentation: for several vegetable and even animal matters, which are not subject to the spirituous fermentation, turn sour before they putrify. But as vinous liquors possess in a very eminent degree the property of being susceptible of the acetous fermentation, and likewise of producing the strongest acids that can result from such fermentation, their acid shall be more particularly considered in this place.