sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
dilute acetic acid
A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid.
Any variety of vinegar.
a range of herb-flavoured vinegars
To season with vinegar.
Origin: Via and ; compare French vinaigre
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
hence, anything sour; -- used also metaphorically
to convert into vinegar; to make like vinegar; to render sour or sharp
Origin: [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See Wine, and Eager, a.]
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.
Chambers 20th Century Dictionary
vin′e-gar, n. the form of acetic acid generally preferred for culinary purposes—made by the fermentation of vegetable substances, from malt, or from inferior wines: sourness of temper.—v.t. to apply vinegar to.—adj. Vin′aigrous, sour like vinegar, ill-tempered.—ns. Vin′egar-cru′et, a glass bottle for holding vinegar; Vinegarette′, a vinaigrette; Vin′egar-plant, the microscopic fungus which produces acetous fermentation—found in two forms known as mother of vinegar and flowers of vinegar.—adjs. Vin′egary, Vin′egarish, sour. [Fr. vinaigre—vin (L. vinum, wine), aigre—L. acer, sour.]
A type of condiment, preservative and food product created and formulated in various colors, flavors, ingredients, recipes and substances sold in various types of packaging used for a variety of purposes.
We buy a specific type of vinegar for our fish and chips and another to use to make our own salad dressings.
avering, Ginevra, reaving
The numerical value of vinegar in Chaldean Numerology is: 5
The numerical value of vinegar in Pythagorean Numerology is: 4
Sample Sentences & Example Usage
Men are like wine some turn to vinegar, but the best improve with age.
I can eat you, just give me salt and vinegar. True. Make me mad. Get me a terrorist.
A cucumber should be well-sliced, dressed with pepper and vinegar, and then thrown out.
The monks had the idea to use alcohol as a base in the perfume, instead of the then prevalent olive oil or vinegar, which left a rancid smell later.
This race is never grateful: from the first, One fills their cup at supper with pure wine, Which back they give at cross-time on a sponge, In bitter vinegar.
Images & Illustrations of vinegar
Translations for vinegar
From our Multilingual Translation Dictionary
- vinagreCatalan, Valencian
- ξυνό, ξύδιGreek
- etikka, maustaaFinnish
- fìon-geurScottish Gaelic
- EssegLuxembourgish, Letzeburgesch
- оцет, закиселуваMacedonian
- mama aqhaQuechua
- оцет, уксусRussian
- кис, kis, оцат, сирће, sirće, ocatSerbo-Croatian
- ättika, vinägerSwedish
- binagre, sukaTagalog
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