0 a sharp-tasting liquid, made especially from sour wine, malt, or cider, that is used to add flavour to or to preserve food:
1 a strong-tasting liquid made esp. from fermented (= chemically changed) wine, apple juice, etc., that is used for flavoring or preserving food:
The oak galls are collected, crushed and either boiled or infused in rainwater (or white-wine vinegar).
A well-known dish comprising onions soaked in vinegar and other seasonings added to chicken broth, the boiled chicken having been removed and browned for serving.
One of the most commonly encountered diets involves the avoidance of acid foods but recommends drinking a mixture of honey and vinegar once a day.
Unlike the other tiny insect visitors, however, vinegar flies for the most part successfully avoid the sticky stigma.
The cooked food was acidic due to the use of apple vinegar (y4.7 g of acetic acid/100 ml of apple vinegar).
We may compare it to the best wine that began to go sour and turned into most poisonous vinegar.
Production and sale of products such as car-chemicals, enzymes, vinegar, and industrial ethyl are examples.
In the grocery sector one finds food processing such as sugar refining, mixing of vinegar and milling.
