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lactic acid

lactic acid (GB)
acide lactique (F)
acido lattico (I)

This 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, she is one of the non-volatile acids (Tendency to medium volatile) and is contained in an amount of 0.8 to 3.3 g / l. In small quantities, it is by-product of alcoholic fermentation generated. Mainly, however, it arises in one malolactic fermentation by the of Lactic acid bacteria successful conversion of malic acid, as well as small shares citric acid and sugar. See a list of the wine ingredients below total extract,

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