acetous


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Related to acetous: Acetous acid

a·ce·tous

 (ə-sē′təs, ăs′ĭ-təs)
adj.
1. Of, relating to, or producing acetic acid or vinegar.
2. Having an acetic taste; sour-tasting.

[Middle English, sour, from Medieval Latin acētōsus, vinegary, from Latin acētum, vinegar; see acetum.]

acetous

(ˈæsɪtəs; əˈsiː-) or

acetose

adj
1. (Chemistry) containing, producing, or resembling acetic acid or vinegar
2. tasting like vinegar
[C18: from Late Latin acētōsus vinegary, from acētum vinegar]

ac•e•tous

(ˈæs ɪ təs, əˈsi-)

also ac•e•tose

(-ˌtoʊs, -toʊs)

adj.
1. containing or producing acetic acid.
2. sour; producing or resembling vinegar; vinegary.
[1770–80; < Late Latin acetōsus. See acetum, -ous]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.acetous - tasting or smelling like vinegar
sour - having a sharp biting taste

acetous

adjective
Having a taste characteristic of that produced by acids:
Translations
References in periodicals archive ?
The beverage of this time was much closer to what one would consider hard cider today: "the vinous liquor produced by fermentation of the juice of apples, before acetous or vinegar fermentation has succeeded," as described by J.
Some people object to the odor during this period but, as Practical Housekeeping explained, this is "the result of acetous [or sour] fermentation, but the more of that the more sure you are of having sweet bread when baked" [3] When the batter has risen, knead in shortening and more flour (it may take as many as 8 cups) to make a stiff bread dough.
It should be remarked that dough made of wheat meal will take on the acetous fermentation, [acet- acetic acid, such as vinegar] or become sour sooner than that made with fine flour.