TY - JOUR T1 - L (+) Lactic Acid and D (-) Lactic Acid in Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 302 LP - 307 DO - 10.5344/ajev.1966.17.4.302 VL - 17 IS - 4 AU - E. Peynaud AU - S. Lafon-LAFOURCADE AU - G. Guimberteau Y1 - 1966/01/01 UR - http://www.ajevonline.org/content/17/4/302.abstract N2 - The two stereoisomeric forms of lactic acid have been detected in wines and measured quantitatively by the enzymatic determination of L(+) lactic acid. A chemical determination of the total amount of lactic acid permits the measurement of the D(—) lactic acid by differences. Alcoholic fermentation forms small quantities of D(-) lactic acid while malo-lactic fermentation produces large quantities of the L(+) lactic acid isomer. ER -