Preservative vs. Vinegar — What's the Difference?

Tending to preserve or capable of preserving.

Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume.

Something used to preserve, especially a chemical added to foods to inhibit spoilage.

A sour liquid containing acetic acid, produced by fermenting a solution (such as wine or fermented rice) containing ethanol produced by a previous fermentation, used as a condiment and preservative.

(countable) Any agent, natural or artificial that acts to preserve, especially when added to food.

Sourness of speech or mood; ill temper.

Tending to preserve.

Liveliness and enthusiasm; vim.

Having the power or quality of preserving; tending to preserve, or to keep from injury, decay, etc.

(uncountable) A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid.

That which preserves, or has the power of preserving; a presevative agent.

(countable) Any variety of vinegar.

A chemical compound that is added to protect against decay or decomposition

(transitive) To season or otherwise treat with vinegar.

Tending or having the power to preserve;

A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like.

Hence, anything sour; - used also metaphorically.

To convert into vinegar; to make like vinegar; to render sour or sharp.

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

Dilute acetic acid