- The acid contained in vinegar which at 3.5 per cent concentration will ensure the stability of pickles, etc. It is obtained by biological oxidation of alcohol in wine, ale and other fermented beverages. Very cheap vinegars are made from a chemically produced acetic acid.
- noun an acid used in weak dilutions to cool the skin and prevent excessive sweating
- a chemical that is produced as a by-product during the winemaking process. Its quantity needs to be controlled to prevent the wine from tasting vinegary.