acetous

Latin acetum (“vinegar”), from acere (“to be sour”).

• IPA^(key): /ˈæ.sɪ.təs/, /əˈsiː.təs/

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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

• acetous acid: a name formerly given to vinegar

• actuose, coteaus