acetification

This process is known as the "acetification" of wine and is the primary process behind wine degradation into vinegar.

A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar.

The acetification process and the growth of relevant bacteria is mainly affected by the alcohol, sugar and acetic acid content.

Some producers use this fermentation to produce hard cider, and some carry it to the further acetification process to produce apple cider vinegar.

Very popular in the USA, this vinegar is produced by the acetification of grape must (new wine not properly fermented for drinking), which is concentrated and then aged in wooden barrels.