You searched for: “vinegar
vinegar (s) (noun), vinegars (pl)
1. A sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative: Vinegar can be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol.

2. A sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, etc.; used as a condiment, preservative, etc.: Vinegar is a sour-tasting liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
3. In pharmacy, a solution of a medicinal substance in dilute acetic acid, or vinegar.
4. A descriptive term: sour or irritable speech, manner, or countenance: The audience recognized a note of vinegar in speaker's voice.
5. Informal reference: vigor; high spirits; vim.
6. Etymology: a word that comes from Old French vinaigre, meaning "sour wine"; based on Latin vinum, "wine" + acer, "sour".
This entry is located in the following units: acerb-, acerbo-; acri-, acrid- (page 3) -ar (page 7) vino-, vin-, vini- (page 1)
A unit related to: “vinegar
(Latin: vinegar; sour, to be sour)