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Vinegar is a liquid consisting mainly of acetic acid (CH 3 COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.Vinegar is now mainly used as a cooking ingredient.Historically, as the most easily available mild acid, it had a great variety of industrial, medical and domestic uses, some of which (such as its use as a general household cleanser) are still promoted today.he term distilled vinegar is something of a misnomer, because it is not produced by distillation but by fermentation of distilled alcohol. The fermentate is diluted to produce a colorless solution of 5% to 8% acetic acid in water, with a pH of about 2.4.
Vinegar is mainly water (with a little acetic acid in it), so we'll assume that the. vinegar has the same density as pure water, that is, 1.0 mL of acetic acid has the. mass of 1.0 grams. Mass percent = 100% x (mass of acetic acid/mass of vinegar).