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Aeration of 16% EtOH in phosphate buffer at pH 3.5 or of white wine (16% EtOH at pH 3.5) at 19° without yeast does not oxidize EtOH to AcH; and in the presence of the yeast Saccharomyces ellipsoideus, but without dispersion or aeration, no oxidation occurs.Simultaneous aeration and agitation does cause formation of AcH.The reaction does not occur on vessel walls or other solid surfaces.Boiled yeast or aqueous extracts of yeast do not contain thermally stable catalysts that oxidize EtOH to AcH.Simultaneously with EtOH oxidation in wine a growth of the culture and lowering of the total N and P concentration takes place.The initial rate of formation of AcH is linear, after which it is retarded.Under enclosed conditions the limiting value is 16-17 meq. AcH per I.; under open conditions (i.e., access of atm.) the concentration of AcH is below that observed in closed apparatus KCN and ICH₂CO₂H retard the reaction greatly, as does NaHSO₃.The formation of AcH in wine occurs some 300 times more rapidly in dispersed culture than in film culture.

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