Vinegar is a water solution; its main component is acetic acid, an organic acid with the formula CH3COOH. Acetic acid is a colorless liquid with a molar mass of 60.05 grams per mole and a density of 1.049 grams per mole. It has a recognizable, pungent smell.
Vinegar is produced from the process of fermentation of ethyl alcohol. The fermentation is caused by acetic acid bacteria. Vinegar was historically used as a mild acid with several applications in industry, medicine and household cleaning. It is mainly used as an ingredient for various foods and sauces and in the pickling process.