Why vinegar is sour?

The sour taste of vinegar can be attributed to the presence of acetic acid. Acetic acid is a colourless organic compound with the chemical formula CH3COOH. In the case of vinegar, acetic acid is produced through a process called fermentation, whereby certain bacteria, such as *Acetobacter* bacteria, convert the ethanol present in alcoholic beverages like wine and cider into acetic acid.

During fermentation, these bacteria consume the alcohol and break it down, releasing acetic acid as a by-product. The level of sourness in vinegar depends on the concentration of acetic acid, with higher concentrations resulting in a more pronounced sour taste.

Besides its use as a flavouring agent and condiment in culinary applications, vinegar also has various other properties. It is commonly used as a cleaning agent due to its acidic nature, which makes it effective in removing dirt, grime, and stains. Vinegar also has antibacterial and antifungal properties, contributing to its use as a natural cleaning solution. Additionally, vinegar's acidic properties make it useful as a food preservative, helping to extend the shelf life of foods through pickling and other preservation techniques.