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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 binding

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

Capable of being vindicated

Hence, anything sour; used also metaphorically

A band or bundle of fibers; a frænum

The natural evolution of the juice of grape, vine is only a way towards vinegar Any wine might become vinegar Visit "Vinegar"

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

A straight, horizontal mark placed over two or more members of a compound quantity, which are to be subjected to the same operation, as in the expression x2 + y2 - x + y

A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer

A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods Cleopatra dissolved a perfect pearl in vinegar and drank it in front of Mark Antony as a demonstration of her wealth

dilute acetic acid

a fermented liquid often used in salad dressings

The operation of gathering grapes

A bond of union; a tie

Vinegar is a sharp-tasting liquid, usually made from sour wine or malt, which is used to make things such as salad dressing. Sour liquid obtained by fermentation of dilute alcoholic liquids. Probably first made from wine (French vinaigre means "sour wine"), vinegar may also be made from malted barley, rice, cider, or other substances. The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter bacteria, to acetic acid, water, and various other compounds. Vinegar is used in pickling meat, fish, fruits, and vegetables and in creating marinades, dressings, and other sauces

Wine which has gone wrong

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