n.

sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

同義詞：acetum

dilute acetic acid

Sherry wine vinegars: phenolic composition changes during aging.
Characterization of Chinese vinegars by electronic nose
Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds.
Antioxidant properties of commercial grape juices and vinegars.
Volatile composition of vinegars. Simultaneous distillation-extraction and gas chromatographic-mass spectrometric analysis
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols.
Determination of effective wavelengths for discrimination of fruit vinegars using near infrared spectroscopy and multivariate analys...
Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars.
Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lip...
Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near...