Vinegar

Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) 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 (...
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Vinegar

• (a.) 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. • (a.) Hence, anything sour; -- used also metaphorically. • (v. t.) To convert into vinegar; to make like vinegar; to render sour or sharp.Vinegar: ...
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vinegar

1. 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. ... The characteristic sourness of vinegar is due to acetic acid, of which it contains from three to five per cent. Wine vinegar contains also tartaric acid, citric ac...
Found on http://www.encyclo.co.uk/local/20973

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
Found on https://www.encyclo.co.uk/local/20974

Vinegar

Vin'e·gar noun [ Middle English vinegre , French vinaigre ; vin wine (L. vinum ) + aigre sour. See Wine , and Eager , adjective ] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (
Found on http://www.encyclo.co.uk/webster/V/26

Vinegar

Vin'e·gar transitive verb To convert into vinegar; to make like vinegar; to render sour or sharp. [ Obsolete] « Hoping that he hath vinegared his senses As he was bid.» B. Jonson.
Found on http://www.encyclo.co.uk/webster/V/26

Vinegar

A solution which is made by the action of bacteria on wine or cider.
Found on http://www.vidyagyaan.com/general-knowledge/basic-chemistry-element-terms-a

Vinegar

A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Found on http://www.encyclo.co.uk/local/20673

Vinegar

A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Found on http://www.translationdirectory.com/glossaries/glossary092.htm

Vinegar

Acetic acid, ethanoic acid
Found on http://www.translationdirectory.com/glossaries/glossary071.htm

Vinegar

Literally, "sour wine." See volatile acidity.
Found on http://www.edenwines.co.uk/Glossary_v.html

Vinegar

Sirka
Found on http://www.indiacurry.com/Miscel/glossary.htm

vinegar

Sour liquid consisting of a 4% solution of acetic acid produced by the oxidation of alcohol, used to flavour food and as a preservative in pickling. Malt vinegar is brown and made from malted cereals; white vinegar is distilled from it. Other sources of vinegar include cider, wine, and honey. Balsamic vinegar is wine vinegar aged in wooden ...
Found on http://www.talktalk.co.uk/reference/encyclopaedia/hutchinson/m0020880.html

vinegar

sour liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid. Vinegar may be ... [5 related articles]
Found on http://www.britannica.com/eb/a-z/v/26

Vinegar

Sour wine, caused by vinegar-producing bacteria, most notably acetobacter. These bacteria are principally airborne, but are also carried by the so-called vinegar fly.
Found on http://winemaking.jackkeller.net/glossary.asp

Vinegar

The word Vinegar is derived from the French vin aigre which means sour wine.
Found on http://www.encyclo.co.uk/local/21220

vinegar

Type: Term Pronunciation: vin′ĕ-găr Definitions: 1. Impure dilute acetic acid, made from wine, cider, malt, etc. Synonyms: acetum
Found on http://www.medilexicon.com/medicaldictionary.php?t=98673

vinegar

vinegar 1. A sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative. 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. 3. In pharmacy, a solution of a medic...
Found on http://www.wordinfo.info/words/index/info/view_unit/2302/

Vinegar

Vinegar is a four percent solution of acetic acid also containing small amounts of phosphates and other extractive matters. It is generally made by fermenting decoctions of malt, first with yeast, and then converting the alcohol into acetic acid by means of micro-organisms.
Found on http://www.probertencyclopaedia.com/browse/GV.HTM

vinegar

vinegar, sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solu...
Found on http://www.infoplease.com/ce6/sci/A0850950.html

vinegar

[n] - dilute acetic acid 2. [n] - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
Found on http://www.webdictionary.co.uk/definition.php?query=vinegar
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