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Lactic acid sting

touch of lactic acid (GB)

This mostly after the alcoholic fermentation occurring wine faults can be in the case of an incorrectly run malolactic fermentation arise. Synonyms include butyric acid, yoghurt, molketone and sauerkrautton. An uncontrolled acid breakdown can lead to infections with Lactic acid bacteria of the genus Pediococcus and Lactobacillus. These create the flavor diacetyl which is the distinctive and typical buttery (lactic) or herbaceous Grade results. The error manifests itself through a typically slightly sweet and sour smell and taste of yogurt, buttermilk, cheese or sauerkraut and therefore also a milky cloudiness in wine. Low-acid and tannin wines with a high wine are particularly at risk PH value, This wine error is combated by activated carbon, A very similar wine bug is that Lindton,

buttery - butter on plate and milk jug with glass

Butter: Image by Aline Ponce from Pixabay
Milk: by congerdesign from Pixabay

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