acerb-, acerbo-; acri-, acrid-

(Latin: bitter, sharp, sour, stinging)

Formed from a blend of Latin acer- (feminine acris, neuter acre) which are both related to Latin acus, "needle"; acies, "sharp edge, point, the front of an army, line of battle, battle array"; and acuere, "to sharpen".

exacerbescent
flavonoid
Any of a group of compounds containing a characteristic aromatic trimeric heterocyclic nucleus, usually occurring in glycosidic form and widely distributed in plants, often as a pigment.

A subgroup with biological activity in mammals is termed the bioflavonoids.

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".
vinegarish (adjective), more vinegarish, most vinegarish
vinegary (adjective), more vinegary, most vinegary

Cross references of word families that are related directly, or indirectly, to: "sour, sharp": aceto-; acid-; acies- (not "sour"); acuto- (not "sour"); oxy-; pung- (not "sour").