Abstract
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.
- Accepted July 1966.
- Published online January 1966
- Copyright 1966 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.