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Lexicon

The largest wine encyclopedia in the world with 26,295 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 naturally occurring, non-volatile acid (also known as hydroxypropanoic acid) is a carboxylic acid. It is found in plants, animals and microbial metabolic processes. The salts and esters of lactic acid are called lactates. In the form of lactates, it is an important intermediate product in cell metabolism, for example in the breakdown of sugars through lactic acid fermentation. Solutions of lactic acid have been used for thousands of years to acidify and preserve foods - including milk (sour milk), vegetables (e.g. sauerkraut) and animal feed.

Winemaking

Wine contains concentrations of around 0.3 to 1 g/litre. It can occur in small quantities as a by-product of alcoholic fermentation. However, the majority is produced in the course of malolactic fermentation (biological acid degradation), in which lactic acid bacteria convert mainly malic acid, but also small amounts of citric acid and sugar, into lactic acid. This process contributes significantly to microbial stabilisation and harmonisation of the acid profile. See also under total extract and wine ingredients.

This page was last modified at 9 July, 2025 at 13:09.

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