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Lexicon

The largest wine encyclopedia in the world with 26,707 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Acetic acid

The colourless liquid (also known as ethanoic acid, glacial acetic acid or vinegar) is one of the most common organic compounds in food. It was discovered earliest of all acids in the form of vinegar and was already well known to the Egyptians, Babylonians and Chinese in ancient times. Undiluted acetic acid is highly corrosive to the skin. It is relatively easy to recognise by its characteristic vinegar smell, which is particularly noticeable when diluted. The flavour is still distinctly acidic even after extensive dilution. Dichlorophenoxyacetic acid, which is used as a herbicide against weeds, is an organic compound of acetic acid.

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The world's largest Lexicon of wine terms.

26,707 Keywords · 47,082 Synonyms · 5,302 Translations · 32,037 Pronunciations · 244,058 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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