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Lactic acid sting

touch of lactic acid (GB)

This mostly after the alcoholic fermentation occurring wine faults may be due to an incorrectly expired malolactic fermentation arise. Synonyms include butyric acid, yoghurt, whey and sauerkraut. An uncontrolled acid breakdown can cause infections Lactic acid bacteria of the genus Pediococcus and Lactobacillus. These produce the aroma diacetyl which is the unmistakable and typical buttery (lactic) or herbaceous Score. The error is expressed by a typical slightly sweet-sour smell and taste of yogurt, buttermilk, cheese or sauerkraut and thus a milky cloudiness in the wine. Particularly endangered are acid and tanninarme wines with a high PH value, A fight against this wine error takes place through activated carbon, A pretty similar wine error is the Lindton,

buttery - butter on plate and milk jug with glass

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

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