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containing or producing .
sour; producing or resembling vinegar; vinegary.
historical examples

as the acetous fermentation differs from the spirituous in its production, so it doth in many circ-mstances attending it.
elements of the theory and practice of chymistry, 5th ed. pierre joseph macquer

“agatha might have more sense,” returned her acetous companion.
a forgotten hero emily sarah holt

when bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89° fahr.
the cooking manual of practical directions for economical every-day cookery juliet corson

there are four princ-p-l kinds of fermentation: alcoholic, acetous, lactic and viscous.
a practical handbook on the distillation of alcohol from farm products f. b. wright

the acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.
heads of lectures on a course of experimental philosophy: particularly including chemistry joseph priestley

it is then found that all the alcohol has been decomposed, and that an equivalent quant-ty of acetous acid remains instead.
a practical handbook on the distillation of alcohol from farm products f. b. wright

here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months.
cooley’s practical receipts, volume ii arnold cooley

a few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.
the atlantic monthly, volume 14, no. 86, december, 1864 various

the princ-p-l of the vegetable acids are the acetous and the tartareous.
heads of lectures on a course of experimental philosophy: particularly including chemistry joseph priestley

the acetous acid thus concentrated is called radical vinegar.
heads of lectures on a course of experimental philosophy: particularly including chemistry joseph priestley

adjective
containing, producing, or resembling acetic acid or vinegar
tasting like vinegar