'n suur wat in spoorhoeveelhede gedurende gisfermentasie gevorm word, en in groter hoeveelhede gedurende appelmelksuurgisting, waar appelsuur deur bakterieë na melksuur en koolstofdioksied omgeskakel word.
English: lactic acidnoun
Subject: Chemistry, Winemaking
an acid formed in trace amounts during yeast fermentation and in larger amounts during malolactic fermentation, in which bacteria converts malic acid into lactic acid and carbon dioxide.
