vinegar

(redirected from vinegary)
Also found in: Dictionary, Thesaurus, Medical.

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.
..... Click the link for more information.
. 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a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent.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 ?
Director Michael Scarola occasionally seemed to forget the work is a satire; when vinegary wit is called for, broad humor was summoned.
Juxtaposing these two conceptually similar sets of music, one from early and the other from late in Cage's career, turns out to have been something of a masterstroke: the Melodies tend to sound vinegary where the Harmonies are achingly pretty despite their irregularity, and yet all combine beautifully.
It's a smell that makes you instantly hungry, like catching a waft of someone else's vinegary fish and chips.
In the case of products like wine, "UV can make it taste vinegary, causing some grocers not to illuminate their wine and decreasing their rate of sale," says Newbold.
The three wagyu beef gyoza dumplings were lucious and melting, but needing the tang of the vinegary sauce to cut through the rich meat, while my dining partner's little dish of crisp chicken bites gained zing from a generous shower of grate ginger on top.
As with the coastal region, each city or town has its own variations for each dish, but some of the more common culinary delights include Llapingachos (fried potato cakes filled with cheese and topped with a fried egg and a side of chorizo sausage, atop a salad of lettuce, tomato, and cooked carrots and beets); Mote con chicharron (hominy served with fried pig fat); Hornado (tender roasted pork served with agrio, a vinegary parsley and lemon sauce) and llapingachos and/or mote (hominy); Locro de papa (thick potato and cheese or egg soup); and the famous Cuy (roasted or fried guinea pig served with potatoes topped with a peanut sauce -- a specialty of the indigenous highlanders for centuries).
There's no hint of the soiled gym mats, trainer musk and vinegary honk of perspiration-stained-lycra that would have filled Thames Television studios in big bad Wolf's day.
The roasted red pepper dressing was sweet and vinegary, with a flavor reminiscent of pickle relish.
But why in the world should sushi come to the United States if not to have the traditional vinegary rice, raw fish and seaweed staple transformed into some fabulous East-West hybrids?
Not as sharp and vinegary as some of the rest, making it tasty and easy to eat.