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vinegar 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈvinəgər/,
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vinegars, plural;
  1. A sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling

  2. Sourness or peevishness of behavior, character, or speech
    • - her aggrieved tone held a touch of vinegar
  1. sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
  2. dilute acetic acid
  3. Vinegar is an acidic liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling. ...
  4. 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; To season with vinegar
  5. (Vinegars) there are a whole bunch of vinegars, all fermented from various fruits, basically. They all have slightly different flavours depending on their source. ...
  6. 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.
  7. To dream of drinking vinegar, denotes that you will be exasperated and worried into assenting to some engagement which will fill you with evil foreboding. To use vinegar on vegetables, foretells a deepening of already distressing affairs. ...
  8. A solution which is made by the action of bacteria on wine or cider. It contains about 4% ethanoic acid. It is used widely in the food industry for preserving foods.
  9. When a wine begins to go bad from exposure to oxygen, it turns to vinegar. Some wines have a natural vinegary quality to them - not high praise.
  10. a no-no for wines; see acetic.
  11. Heb. hometz , Gr. oxos , Fr. vin aigre ; i.e., "sour wine." The Hebrew word is rendered vinegar in Psa 69:21, a prophecy fulfilled in the history of the crucifixion (Mat 27:34). This was the common sour wine ( posea ) daily made use of by the Roman soldiers. ...
  12. a clear sour tasting liquid mixed with water and used for cleaning; environmentally friendly alternative to store bought cleaners
  13. "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.
  14. The natural evolution of the juice of grape, vine is only a way towards vinegar. Any wine might become vinegar. Visit "Vinegar".
  15. can be used in drinking water (apple cider) to treat gastrointestinal yeast infections, also can be applied topically to mucosa of cloaca (everted) to check for evidence of papillomas
  16. Vinegar has many skin-serving properties. Use it as the final step of your homemade beauty regimen to cleanse the skin of any remaining product residues and as a toner. Vinegar will help rebalance the PH level in your skin. Apple cider vinegar is preferred.
  17. Pyrus alus. This sour, sharp-tasting liquid containing natural, acetic acid is produced from the fermentation of the juice of various fruits or berries, or from honey, molasses, or even cereal grains as in malt vinegars. ...
  18. 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.
  19. Some suggest that this will make the starter more sour. I have not tried it, I do not know, but would not like to contaminate my starter with vinegar-producing organisms.
  20. To most winemakers, vinegar is simply wine gone bad. Vinegar is created by a widespread bacteria which ferments alcohol into sour-tasting acetic acid. ...
  21. A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer
  22. that sour-tasting kitchen staple named after the French vin aigre for "wine sour", is also a chemical, a dilute form of acetic acid. Made the world over since ancient times, vinegar is used in both Western and Asian cuisines. ...
  23. Is there a better all purpose substance? You can use it to condition your hair, refresh the washing machine, dress a salad, unclog the sink (with a little baking soda), get the gunk out of the coffee pot, shine your floors, bake a cake… the list goes on and on. ...
  24. sour condiment produced by leaving wine open to the air.
  25. A wine or wine product not for beverage use produced in accordance with the provisions of this part and having not less than 4.0 grams (4%) of volatile acidity (calculated as acetic acid and exclusive of sulfur dioxide) per 100 milliliters of wine.