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Am. J. Enol. Vitic. 17:4:302-307 (1966)
Copyright © 1966 by the American Society for Enology and Viticulture.
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L (+) Lactic Acid and D (-) Lactic Acid in Wines

E. Peynaud 1, S. Lafon-LAFOURCADE 1, and G. Guimberteau 1

1 Station Agronomique et Oenologique, Bordeaux, France.

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 on July 22, 1966






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Copyright © 1966 by the American Society for Enology and Viticulture.