vinegar

vin·e·gar

noun \ˈvi-ni-gər\

Definition of VINEGAR

1

: a sour liquid obtained by fermentation of dilute alcoholic liquids and used as a condiment or preservative

2

: ill humor : sourness

3

: vim

Examples of VINEGAR

1. <glad to see his old friend was still full of vinegar after so many years>

Origin of VINEGAR

Middle English vinegre, from Anglo-French vin egre, from vin wine (from Latin vinum) + egre keen, sour — more at eager

First Known Use: 13th century

Related to VINEGAR

Synonyms

beans, bounce, brio, dash, drive, dynamism, energy, esprit, gas, get-up-and-go, ginger, go, gusto, hardihood, juice, life, moxie, oomph, pep, punch, sap, snap, starch, verve, vim, vigor, vitality, zing, zip

Antonyms

lethargy, listlessness, sluggishness, torpidity

Related Words

animal spirits, animation, briskness, jauntiness, liveliness, snappiness, spirit, spiritedness, sprightliness, spunk, spunkiness, vibrance, vibrancy, vivaciousness, vivacity; ardor, élan, fervor, fire, passion, zeal; main, metal, mettle, might, muscle, potency, power, puissance, stamina, strength; brawniness, fitness, hardiness, huskiness, sturdiness, virility; health, healthiness, soundness, verdure, wellness

Near Antonyms

indolence, laziness; debilitation, debility, delicacy, disablement, enfeeblement, faintness, feebleness, frailness, frailty, impotence, impotency, infirmity, powerlessness, puniness, slightness, softness, tenderness, weakness; enervation, exhaustion, inanition, prostration

vin·e·gar

noun \ˈvin-i-gər\   (Medical Dictionary)

Medical Definition of VINEGAR

1

: a sour liquid used as a condiment or a preservative that is obtained by acetic fermentation of dilute alcoholic liquids (as fermented cider, malt beer, or wine) or of dilute distilled alcohol

2

: a pharmaceutical solution of the active principles of drugs in dilute acetic acid usually prepared by maceration <aromatic vinegar>

vinegar

noun    (Concise Encyclopedia)

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.