TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
ACETIFICATION [5 records]
Record 1 - internal organization data 2007-02-14
Record 1, English
Record 1, Subject field(s)
- Spices and Condiments
Record 1, Main entry term, English
- spirit vinegar
1, record 1, English, spirit%20vinegar
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
This vinegar is distilled before the acetification process has finished and contains a small amount of alcohol which changes the flavour dimension. This is the strongest of all the vinegars and is used for the same purposes as distilled vinegar. 1, record 1, English, - spirit%20vinegar
Record 1, French
Record 1, Domaine(s)
- Épices et condiments
Record 1, Main entry term, French
- vinaigre d'alcool
1, record 1, French, vinaigre%20d%27alcool
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Especias y condimentos
Record 1, Main entry term, Spanish
- vinagre de alcohol
1, record 1, Spanish, vinagre%20de%20alcohol
masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2003-12-01
Record 2, English
Record 2, Subject field(s)
- Chemical Elements and Compounds
Record 2, Main entry term, English
- acetification
1, record 2, English, acetification
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Vinegar production is a two-stage process, where an initial alcoholic fermentation carried out by a yeast is followed by a bacterial acetification stage. 2, record 2, English, - acetification
Record 2, French
Record 2, Domaine(s)
- Éléments et composés chimiques
Record 2, Main entry term, French
- acétification
1, record 2, French, ac%C3%A9tification
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
[Transformation] par fermentation [d'] un liquide alcoolisé en vinaigre. (cela revient à oxyder l'alcool éthylique qu'il contient en acide acétique). 2, record 2, French, - ac%C3%A9tification
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Elementos y compuestos químicos
Record 2, Main entry term, Spanish
- acetificación
1, record 2, Spanish, acetificaci%C3%B3n
correct, feminine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 DEF
Transformación de una sustancia en otra que contenga ácido acético: particularmente la del vino en vinagre. 2, record 2, Spanish, - acetificaci%C3%B3n
Record 3 - internal organization data 2000-10-13
Record 3, English
Record 3, Subject field(s)
- Winemaking
Record 3, Main entry term, English
- acescence
1, record 3, English, acescence
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
- piqûre 2, record 3, English, piq%C3%BBre
correct
- acetification 2, record 3, English, acetification
correct
- vinegar taste 3, record 3, English, vinegar%20taste
- acid flavour 3, record 3, English, acid%20flavour
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Like "Fleur", acescence is marked by the formation of a film on the surface of the wine - but of a translucent grey rather than white in many instances. "Acetobacter" causes a rapid decrease in alcohol and sugar and produces varying amounts of acetic acid and ethyl acetate which give the wine the disagreeable vinegary taste, thus ruining it. 2, record 3, English, - acescence
Record 3, French
Record 3, Domaine(s)
- Industrie vinicole
Record 3, Main entry term, French
- acescence
1, record 3, French, acescence
correct
Record 3, Abbreviations, French
Record 3, Synonyms, French
- piqûre 2, record 3, French, piq%C3%BBre
correct, feminine noun
- maladie de l'aigre 3, record 3, French, maladie%20de%20l%27aigre
correct, feminine noun
- aigre 4, record 3, French, aigre
correct, masculine noun
- acétification 5, record 3, French, ac%C3%A9tification
correct, feminine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
L'acescence ou piqûre est une des maladies les plus redoutables. Le vin piqué a un goût et une odeur de vinaigre. Le vin fortement atteint présente à sa surface un voile grisâtre, peu plissé, en couche très mince, bien différente de celle que l'on voit dans les vins fleuris. L'acescence est due au Mycoderma aceti (...) 6, record 3, French, - acescence
Record number: 3, Textual support number: 1 OBS
Les termes "acescence", "piqûre" et le contexte ont été tirés de la source NAVIN, 1947, p. 211, qui est maintenant introuvable. 6, record 3, French, - acescence
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Industria vinícola
Record 3, Main entry term, Spanish
- acescencia
1, record 3, Spanish, acescencia
correct, feminine noun
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1981-05-07
Record 4, English
Record 4, Subject field(s)
- Winemaking
Record 4, Main entry term, English
- Mycoderma aceti 1, record 4, English, Mycoderma%20aceti
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
Ancient name given to the bacteria which cause acetification of wine. Now known as Acetobacter spp. 1, record 4, English, - Mycoderma%20aceti
Record 4, French
Record 4, Domaine(s)
- Industrie vinicole
Record 4, Main entry term, French
- Mycoderma aceti 1, record 4, French, Mycoderma%20aceti
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Nom donné par Pasteur aux divers organismes bactériens provoquant l'acescence des vins. (V. Acetobacter.) 1, record 4, French, - Mycoderma%20aceti
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 1981-05-07
Record 5, English
Record 5, Subject field(s)
- Winemaking
Record 5, Main entry term, English
- hot taste 1, record 5, English, hot%20taste
Record 5, Abbreviations, English
Record 5, Synonyms, English
- hot fermentation taste 1, record 5, English, hot%20fermentation%20taste
Record 5, Textual support, English
Record number: 5, Textual support number: 1 OBS
Taste imparted to wines by fermenting at high temperatures or by high temperatures and acetification in the cap. 1, record 5, English, - hot%20taste
Record 5, French
Record 5, Domaine(s)
- Industrie vinicole
Record 5, Main entry term, French
- goût d'échaud 1, record 5, French, go%C3%BBt%20d%27%C3%A9chaud
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 OBS
Saveur que l'on trouve dans les vins (vins échauffés) qui ont été en contact avec des fûts ou du marc de vendange acétifiés, piqués. 1, record 5, French, - go%C3%BBt%20d%27%C3%A9chaud
Record 5, Spanish
Record 5, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: