Chocolate field glossary
Acetic-acid bacteria
Oxygen-using bacteria that can oxidize ethanol into acetic acid and release heat; commonly abbreviated AAB.
Post-harvest · working definitionUse the word
Use the word
with precision.
- Why it matters
- Use this term to connect a farm or post-harvest action with the physical evidence it can and cannot establish.
- Common confusion
- The term “Acetic-acid bacteria” is useful only at the scope defined above; it should not be stretched into a general quality, health, origin or ethics claim.
- Practical example
- When you encounter “Acetic-acid bacteria” on a wrapper, process description or tasting note, ask what observation or record supports that exact use.