L-Lactic acid is one of the many compounds present that can contribute to the overall acidity, balance, and flavor profile. During Malolactic (secondary or MLF) Fermentation, most of the lactic acid is produced when malic acid is converted to lactic acid by malolactic bacteria. Lactic Acid can also be formed by contaminating bacteria during fermentation, aging, and storage of packaged product.
(Units: g/L, Technique: Enzymatic)
|Enzymatic||24 hours||50 mL|