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.)
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.
sour or irritable speech, manner, or countenance.
Origin of vinegar:
1250–1300; vinegre < OF, =vinwine+egre, aigre sour (see eager )
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
Kernerman English Learner's Dictionary
vinegar(noun)ˈvɪn ɪ gər
a sour liquid used to preserve or flavor food
too much vinegar in the dressing
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
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
avering, Ginevra, reaving
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.
- vinagrePortuguese (BR)
- der EssigGerman
- 醋Chinese (Trad.)
- 醋Chinese (Simp.)
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