Vinegar is produced from

Vinegar is primarily a dilute solution of acetic acid in water, typically containing between 4% and 8% of the acid by volume. In chemical nomenclature, acetic acid is systematically known as ethanoic acid [2]. It is produced through a double fermentation process where sugars are first converted into ethanol by yeast, and the ethanol is subsequently oxidized into ethanoic acid by acetic acid bacteria. While other organic acids like methanoic acid (formic acid) are found in insect stings, and butanoic acid (butyric acid) is associated with the smell of rancid butter, ethanoic acid is the defining component that gives vinegar its characteristic sour taste and pungent odor [3]. Therefore, vinegar is produced from ethanoic acid.

Sources

1. [1] Science , class X (NCERT 2025 ed.) > Chapter 2: Acids, Bases and Salts > Table 2.3 Some naturally occurring acids > p. 28
2. [2] https://www.vdh.virginia.gov/environmental-health/public-health-toxicology/acetic-acid/
3. [3] https://www.sciencedirect.com/topics/medicine-and-dentistry/vinegar