acetous

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English

Etymology

From Latin acētum (“vinegar”) + -ous, the former from aceō (“to be sour”).

Pronunciation

  • IPA(key): /ˈæ.sɪ.təs/, /əˈsiː.təs/
  • Audio (US); /ˈæ.sɪ.təs/:(file)
  • Audio (US); /əˈsiː.təs/:(file)

Adjective

acetous (comparative more acetous, superlative most acetous)

  1. Having a sour taste; sour; acid.
    • 1680, Robert Boyle, Experiments and Notes about the Producibleness of Chemical Principles:
      an acetous spirit
    • 1778, Robert Lowth, “Notes on Isaiah”, in Isaiah, a New Translation:
      a liquid of an acetous kind
    • 1909, Silas Comfort Swallow, III Score & X, page 82:
      food unsalted, unsweetened, unpeppered, unspiced and unvinegared, and unspoiled by other acetous or alcoholic fermentations
  2. Causing, or connected with, acetification
    acetous fermentation

Derived terms

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