The objective of the study is to analyze the concentration of acetic acid of six brands of apple cider vinegar commercialized in the city of Chiclayo, Lambayeque – Peru, 2019. The approach is quantitative, experimental. Acid-base titrations were performed to determine acetic acid concentrations in six brands of apple cider vinegar, considering five repetitions to minimize measurement error. The results show that only brands 1 and 5 are within the minimum established limit of acetic acid concentration (greater than 5%). On the other hand, brands 2, 3, 4 and 6 are well below said minimum limit established to be considered as vinegars.