Definitions for vinegarˈvɪn ɪ gər

This page provides all possible meanings and translations of the word vinegar

Random House Webster's College Dictionary

vin•e•garˈvɪn ɪ gər(n.)

  1. a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, or the like: used as a condiment, preservative, etc.

  2. sour or irritable speech, manner, or countenance.

  3. vigor.

    Category: Informal

Origin of vinegar:

1250–1300; vinegre < OF, =vinwine+egre, aigre sour (see eager )

Princeton's WordNet

  1. vinegar, acetum(noun)

    sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

  2. vinegar(noun)

    dilute acetic acid

Kernerman English Learner's Dictionary

  1. vinegar(noun)ˈvɪn ɪ gər

    a sour liquid used to preserve or flavor food

    too much vinegar in the dressing


  1. vinegar(Noun)

    A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid.

  2. vinegar(Noun)

    Any variety of vinegar.

    a range of herb-flavoured vinegars

  3. vinegar(Verb)

    To season with vinegar.

  4. Origin: Via and ; compare French vinaigre

Webster Dictionary

  1. Vinegar(adj)

    a sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like

  2. Vinegar(adj)

    hence, anything sour; -- used also metaphorically

  3. Vinegar(verb)

    to convert into vinegar; to make like vinegar; to render sour or sharp


  1. Vinegar

    Vinegar is a liquid consisting mainly of acetic acid and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

Anagrams of vinegar

  1. avering, Ginevra, reaving

  2. Avering

  3. Ginevra

Translations for vinegar

Kernerman English Multilingual Dictionary


a sour liquid made from wine, beer etc, used in seasoning or preparing food

Mix some oil and vinegar as a dressing for the salad.

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