The acid contained in vinegar in

Vinegar is primarily composed of acetic acid, which is also known systematically as ethanoic acid [1]. It is produced through the fermentation of ethanol by acetic acid bacteria. In commercial vinegar, acetic acid typically constitutes at least 4% to 6% of the volume, making it the main component after water. While other organic acids like citric, malic, or tartaric acid may be present in trace amounts depending on the fruit source (such as apple or grape), acetic acid provides vinegar's characteristic pungent smell and sour taste [3]. In contrast, ascorbic acid is Vitamin C found in citrus fruits and amla [1], citric acid is the primary acid in lemons and oranges [2], and tartaric acid is found in tamarind and grapes [1].

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. [3] https://pmc.ncbi.nlm.nih.gov/articles/PMC10606018/
3. [2] https://sathee.iitk.ac.in/ncert-books/class-07/science/chapter-04-acids-bases-and-salts/