1848, Andrew Ure, “On Acetic Acid”, in Pharmaceutical Journal[1], volume 7, page 330:
Dr. Kastner prescribes the following manner of making a malt wine for the quick vinegar process […]
1905, Bertram Blount, Chemistry for Engineers and Manufacturers[2], page 236:
In the other, a large surface of the liquid is exposed to the air, which is cause to circulate over it, so that the process is completed in a far shorter time, on which account it is called the "quick vinegar process."
1914, William Theodore Brannt, A Practical Treatise on the Manufacture of Vinegar[3], page 39:
His experiments proved successful, and soon after the quick vinegar process was generally adopted.
