What is the most active ingredients in white vinegar?

The most active ingredient in white vinegar is acetic acid. Acetic acid is a colourless liquid with a sharp, pungent smell and a sour taste. It is a weak organic acid that is produced by the fermentation of sugars by acetic acid bacteria. Acetic acid is the main component of vinegar and is responsible for its characteristic sour taste. It is also used as a food preservative, as a cleaning agent, and as a chemical intermediate in the production of other chemicals.