vinegar

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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 fermentationfermentation,
process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.
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. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solutions of barley malt, hydrolyzed cereals, starches, or sugars) from which the vinegar is made. Vinegar is used as a salad dressing, a preservative, a household remedy to allay irritations, a mild disinfectant, and, in cooking, as a fiber softener. Vinegar has been known from antiquity as a natural byproduct of wine; the name is derived from the French vin aigre [sour wine]. The manufacture as a separate industry began in France in the 17th cent. The wasteful, slow, or natural, process, a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent. by the quick, or generator, method. The generator used in present-day commercial manufacture is usually a tall, truncated cone or vertical, wood tank with a false bottom perforated to admit air that is generally forced through by a blower. The alcoholic solution is allowed to drip through a filling of hard-wood shavings or other material presenting a large surface area. Vinegar made by this method must be aged to remove a natural harshness. It is generally clarified, then pasteurized. Some vinegars are subjected to distillation which removes most of the flavorings other than acetic acid. In another process, the solution is aerated directly by a spinning rotor. The wood shavings are not needed in this case, and the process runs continuously. Acetic fermentation may be impeded by an excessive growth of mother of vinegar, a slimy mass of bacteria, or of the parasitic vinegar eel, a minute, threadlike worm.

vinegar

[′vin·ə·gər]
(materials)
The product of the incomplete oxidation to acetic acid of ethyl alcohol produced by a primary fermentation of vegetable materials; contains not less than 4 grams of acetic acid per gallon; used in preparation of pickled fruits and vegetables and in salad dressing.

vinegar

given to Jesus to drink. [N.T.: Matthew 26:34, 48]

vinegar

a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative
References in periodicals archive ?
ItOs not too creamy, but itOs quite vinegary, and a little too tart on the taste buds.
O'Connor's reflections provide sympathetic and vinegary evidence supporting this view.
But there was a distinctly vinegary after-taste about Arsenal's late victory in this London derby after they had struggled to break down Fulham.
Hayes-Rore had seasoned hers with a peppery dash of Du Bois and a few vinegary statements of her own.
Avoid: Fruit with sunken eyes, dull yellowish-green color, a dried look, bruises, soft spots, mold, or an unpleasant vinegary odor.
Wicked Hot Sauce: inspired by hot sauce, the cayenne pepper and vinegary tang flood taste buds with spicy heat.
Even when she's not actually on screen, just knowing that she's lurking somewhere in the building as vinegary headmistress Ms Baron is reassuring.
Not the sort of trendy gastro-pub that keeps the cutlery in flower pots - I mean the sticky-tabled establishments that serve everything with steak chips and a basket of vinegary sachets.
The cod to which I progressed was stunning - a pearly white chunk of fish surrounded by new spuds with a salt and vinegar crust, vinegary winkles and a lemon curd sauce with sweetness enough to rein in the sharpness.
Some Belgian reds are metallic, this is not, and some are vinegary, and this doesn't have that either.