The chemical name for vinegar is acetic acid. Vinegar is an aqueous solution of acetic acid. Vinegar typically contains 5−20% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending upon the source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, etc.