acetous

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.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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]

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Adj.

acetous - tasting or smelling like vinegar

acetose, vinegarish, vinegary

sour - having a sharp biting taste

acetous

adjective

Having a taste characteristic of that produced by acids:

acerb, acerbic, acid, acidulous, dry, sour, tangy, tart.

Translations

acetosa acetoso

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References in periodicals archive ?

'[Vinegar] is produced from raw materials of different agricultural origin containing starch and sugars, that are subjected to a process of double fermentation, alcoholic, and acetous,' said the book, Fermented Foods in Health and Disease Prevention.

Watch out for fake vinegars!

Domingo said that, although synthetic acetic acid may not be harmful to human health, vinegar products should have undergone the "natural process of alcoholic or acetous fermentation of natural raw materials" as in accordance with the agency's standard.

FDA registration of vinegar products with chemicals to be revoked

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.M.