Vinegar is

5-8% solution of acetic acid in water

5-8% solution of carbonic acid in water

5-8% solution of ethanol in water

10-15% solution of propionic acid in water

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UPSC CDS-1 – 2024

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Vinegar is a common acidic liquid produced through the fermentation of ethanol.

Vinegar is an aqueous solution of acetic acid (CH₃COOH). The concentration of acetic acid in most commercially available vinegars ranges from 5% to 8%, although some types may have higher concentrations (up to 20%).

The fermentation process typically involves two steps: alcoholic fermentation of sugars into ethanol by yeasts, followed by oxidation of ethanol to acetic acid by acetic acid bacteria (Acetobacter). Vinegar is used in cooking, preservation, and cleaning.

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