acetic fermentation

Any barrels which have contained vinegar cannot usually be used to store wine again due to the risk of acetic fermentation.

The törköly from red grapes is less precious because its acetic fermentation starts soon after the grapes are pressed.

The vinegar is made exclusively from the acetic fermentation of Sherry wines; the taste of this vinegar is stronger than that of wine.

In the sherry bodegas wines which had undergone acetic fermentation and turned to vinegar used to be considered failures, however since the 1950s winemakers started to view sherry vinegar as a product in its own right and now even encourage it.