What are the components of vinegar that makes it acidic?

Answer 1

vinegar is a solution of acetic acid which has a formula of HC2H3O2(aq). When put in water, some of it will dissociate to some extent (because it is a weak acid) and form two ions, (proton and acetate):

HC2H3O2 <---> H+ + C2H3O2-

It is the H+ that defines the acid

Answer 2

Vinegar is a liquid produced by the fermentation of alcohol into acetic acid and other fermentation by-products. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.

The pH of vinegar is typically in the range 2-3.5 while commercially available vinegar is usually about 2.4 but the pH level will vary depending on the concentration of acetic acid.

The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

Production
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation.

In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.

Vinegar eels (Turbatrix aceti), a form of nematode, may occur in some forms of vinegar. These feed on the mother and occur in naturally fermenting vinegar [2]]. Most manufacturers filter and pasteurize their product before bottling to prevent these organisms from forming.

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Answer 3

It's acetic acid meaning that it is a carboxylic acid with the structure CH3COOH. The H from the -OH portion is the acidic hydrogen because the charge on the conjugate base can also be delocalized over the carbonyl portion of the molecule.