Glossary
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
See Also
Reference
More terms starting with L
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Wine from grapes picked after normal harvest for extra ripeness.
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Dead yeast cells and grape solids that settle after fermentation.
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The Cabernet-dominant side of Bordeaux.
Legs
The droplets that run down the glass after swirling.
Length
How long flavors persist after swallowing.
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A named vineyard site, particularly in France.