Any of a group of compounds containing a characteristic aromatic trimeric heterocyclic nucleus, usually occurring in glycosidic form and widely distributed in plants, often as a pigment.
A subgroup with biological activity in mammals is termed the bioflavonoids.
1. A sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative.
2. A sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, etc.; used as a condiment, preservative, etc.
3. In pharmacy, a solution of a medicinal substance in dilute acetic acid, or vinegar.
4. A descriptive term: sour or irritable speech, manner, or countenance: "The audience recognized a note of vinegar in his voice."
5. Informal reference: vigor; high spirits; vim.
A word that comes from Old French vinaigre, meaning "sour wine". It is a sour-tasting liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. It can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol.
Cross references of word families that are related directly, or indirectly, to: "sour, sharp":
aceto-;
acid-;
acies- (not "sour");
acuto- (not "sour");
oxy-;
pung- (not "sour").
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