The chemical composition of vinegar primarily consists of acetic acid (CH3COOH) diluted in water. Typically, vinegar contains 4% to 8% acetic acid by volume, depending on its type, such as white vinegar, apple cider vinegar, or balsamic vinegar. Acetic acid is responsible for the sour taste and pungent smell of vinegar. It is produced through the fermentation of ethanol by acetic acid bacteria. Vinegar is commonly used in culinary applications as a condiment, preservative, and ingredient in dressings and marinades due to its flavor and potential health benefits.