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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's formula is very dilute CH3COOH. Vinegar is mainly water (H2O), but is also comprised of acetic acid (the boxlike acid which gives vinegar its pungent/sour smell).Vinegar is a liquid produced by aerobic fermentation (meaning: it needs oxygen) of alcohol into acetic acid as well as other fermentation byproducts.inegar is a mix of several compounds. The most noteworthy compound in vinegar is acetic acid. The formula for acetic acid is: CH3COOH.