Capable of being converted into vinegar or acetic acid; able to undergo acescence.
From 'aceta' (vinegars) or the root 'acet-' (relating to vinegar or acetic acid) + the suffix '-able' (capable of, able to be). The construction follows English word-formation patterns applied to Latin-derived roots.
Apple cider, wine, and even beer are all 'acetable'—meaning if you expose them to the right bacteria and oxygen, they'll become vinegar. It's not really spoilage if you wanted vinegar in the first place!
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