The primary chemical component of vinegar is acetic acid (CH₃COOH). Vinegar is created through the fermentation of ethanol, where specific bacteria convert alcohol into acetic acid. Typically, vinegar has a distinct sour taste due to this acetic acid concentration, which can range from 4% to 8% depending on the variety. Vinegar is widely used in cooking, food preservation, and as a condiment, making it a versatile ingredient in many dishes. Additionally, it has applications in cleaning and various industrial processes, showcasing its multifaceted utility.