Labo VinLactic acid
CH2-CHOH-COOH
MM = 90 ; 1 Eq = 90 g
It is formed through sugar fermentation by lactic bacteria (for example in sauerkraut and in wines infected by lactic bacteria). It is also formed during malolactic fermentation which decreases the total wine acidity. 1 g lactic acid is equivalent to 1.2 g tartaric acid.