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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 a weak acid. If my calculations are correct, then vinegar has a pH of around 2.9. You could also look over at the pK_a value, which tells how strongly it holds to a hydrogen ion. The lower the number, the more weakly it holds hence stronger the acid. [math]pK_a[/math] value of vinegar is [math]4.76 [/math]...