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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.
Quick Answer. The chemical formula for white vinegar is CH3COOH. This formula also may be written as C2H4O2. White vinegar consists of 5 percent acetic acid, which is CH3COOH, and water. White vinegar is a weak acid that has a molar weight of 60.06 g/mol (grams/mole). It has a boiling point of 118 degrees Celsius. The word vinegar is derived from the French words vin aigret, which translate to sour wine. It is produced by the fermentation process. White vinegar is commonly utilized in cooking and as a cleaning agent.