The primary ingredient used to make vinegar is acetic acid, which is typically derived from the fermentation of ethanol. Ethanol can come from various sources, including wine, beer, or diluted alcohol. The process involves the oxidation of ethanol by acetic acid bacteria, which converts it into acetic acid. The resulting vinegar contains about 5–20% acetic acid, which gives it its distinct sour flavor. Vinegar is widely used in cooking, as a preservative, and in various household cleaning products due to its antibacterial properties.