Lactic Acid

/LAK-tik AS-id/

The softer acid produced during malolactic fermentation.

Full Definition

Lactic acid is produced when malic acid is converted during malolactic fermentation. It's softer and creamier than malic acid, contributing to buttery, rounded character in wines that undergo ML. The same acid found in dairy products. Excessive lactic character can seem oily or yogurt-like.

Related Terms

malolactic fermentation malic acid diacetyl

See Also

acidity texture

Kabinett Back to Glossary Languedoc

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