acetous
adj/ˈæ.sɪ.təs/ · /əˈsiː.təs/
Etymology From Latin acētum (“vinegar”) + -ous, the former from aceō (“to be sour”).
1
Having a sour taste; sour; acid.
- an acetous spirit1680, Robert Boyle, Experiments and Notes about the Producibleness of Chemical Principles:
- a liquid of an acetous kind1778, Robert Lowth, “Notes on Isaiah”, in Isaiah, a New Translation:
1 more example
- food unsalted, unsweetened, unpeppered, unspiced and unvinegared, and unspoiled by other acetous or alcoholic fermentations1909, Silas Comfort Swallow, III Score & X, page 82:
2
Causing, or connected with, acetification
- acetous fermentation
- Derived terms
- a name formerly given to vinegar