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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Lactic acid

This type of acid is mainly found in yoghurt, sour cucumbers and sauerkraut and is very important in plant, animal and human metabolism (produced by muscle activity). In wine, it is one of the non-volatile acids (tending towards medium volatile ) and is present in amounts of 0.8 to 3.3 g/l. In small quantities it is produced as a by-product of alcoholic fermentation. However, it is mainly produced during malolactic fer mentation (biological acid degradation) through the conversion of malic acid by lactic acid bacteria, as well as small amounts of citric acid and sugar. See a list of wine constituents under total extract.

This page was last modified at 23 June, 2021 at 03:38.

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Dominik Trick

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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,028 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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