Vinegar

(vin'e-gar.) [Fr. vinaigre, literally, sour wine.] An impure form of acetic acid obtained from wine, cider, beer, or other liquors, by the ace to us fermentation: also from wood, by destructive distillation. The varieties of acetic acids known in commerce are five: 1. wine V.; 2. malt V.; 3. cider V.; 4. sugar V.; 5. wood V. See FERMENTATION. [s. 939]