What acid contributes to the acidity of vinegar?

Vinegar is primarily made up of acetic acid, which is responsible for its characteristic sour taste and pungent smell. Acetic acid is produced through the fermentation of ethanol by acetic acid bacteria, making it a key component in vinegar. The concentration of acetic acid in vinegar typically ranges from 4% to 8%, which is what gives vinegar both its culinary properties and its preservative qualities.

In contrast, citric acid is primarily found in citrus fruits, lactic acid is produced in dairy products during fermentation, and phosphoric acid is commonly associated with cola beverages and some fertilizers. While these other acids have their own distinct properties and uses, they do not contribute to the acidity of vinegar. Understanding the unique role of acetic acid in vinegar helps clarify why it is the correct answer in this context.