lactic acid

Lemma

lactic acid

Etichetta di dominio

EN

Etichetta grammaticale

c. n.

Definizione

One of the milder acids in wine, present in much lower concentrations than either malic acid or tartaric acid. 1

Nota

Enologists have known for some time that young wines frequently have a secondary evolution of carbon dioxide, occurring sometime after the completion of alcoholic fermentation. This results from malolactic fermentation, in which malic acid is broken down into lactic acid and carbon dioxide. The fermentation is caused by enzymes produced by certain lactic-acid bacteria. 2

Contesto

Malolactic fermentation: a natural conversion of malic acid into lactic acid, which softens the total acidity of a wine; an optional process in white wine production. 3

Trascrizione fonetica

[ˈlæk.tɪk ˈæs.ɪd] 4

Sinonimi e Antonimi

Hydroxypropanic acid. 5

Abbreviazioni

C3H6O3 6

Etimologia

Lacto- a learned borrowing from Latin meaning "milk", used in the formation of compound words; specialized in chemical terminology to mean "lactate" or "lactic acid" combining form representing Latin lact- (stem of lac). Acid from Latin acid(us), sour, akin to acer sharp, acetum vinegar. 7

Etichetta di paese
ND
Ente

Università degli Studi di Genova - Facoltà di Lingue e letterature straniere - Corso di laurea Teorie e tecniche della mediazione interlinguistica

Data della scheda
Thu Sep 20 00:00:00 2001
Autore

Giuseppina Cazzola rev. Gerbaudo

Fonti

1 : Robinson J., The Oxford Companion to Wine. Oxford, Oxford University Press, 1994, 1st edition, p. 548.

2 : «http://www.britannica.com/EBchecked/topic/360428/malolactic-fermentation», (12/07/2008)

3 : McCarthy E., Ewing-Mullingan M., Wine for Dummies. Foster City, CA, IDG Books Worldwide, Inc., 1998, 2nd edition, p. 383.

4 : «http://dictionary.cambridge.org/», (22/11/2011)

5 : «https://www.osha.gov/dts/chemicalsampling/data/CH_H159.html», (22/11/2011)

6 : «http://www.chembase.com/cbid_612.htm», (22/11/2011)

7 : Stein J., The Random House College Dictionary. New York, Random House, Inc., 1975, Revised Edition, p. 749.

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