A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like.
Hence, anything sour; - used also metaphorically.
To convert into vinegar; to make like vinegar; to render sour or sharp.
An impalpable powder.
The fluid essence or pure spirit obtained by distillation.
Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
