ETYM Old Eng. vinegre, French vinaigre; vin wine (Latin vinum) + aigre sour. Related to Wine, and Eager.
1. Dilute acetic acid.
2. Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative. A sour liquid obtained by fermentation of dilute alcoholic liquids and used as a condiment or preservative. Sour liquid consisting of a 4% solution of acetic acid produced by the oxidation of alcohol, used to flavor food and as a preservative in pickling. Malt vinegar is brown and made from malted cereals; white vinegar is distilled from it. Other sources of vinegar include cider, wine, and honey. Balsamic vinegar is wine vinegar aged in wooden barrels.
3. Ill humor; sourness.
Sirće, kiselina (lat.)