that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid *with the help of oxygen from the air and acetic acid bacteria (AAB). It
That means it's an aerobic bacterial process (aerobic - operating in the presence of air, or specifically oxygen in this case). Not oxidation, which is specifically the interaction of oxygen interactions with the molecule to bond preferentially over the existing bonds, "rusting" them in common parlance.
Well they are, Gram positive bacteria can be oxidative or fermentive and wine has both in the same solution working together to make wine go bad in the presence of oxygen.
The answer was accurate and simple, why it was necessary to get so deep into the weeds I do not know.