Lactic Acid
Lactic acid conducts malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. Recognised by the OIV, lactic acid is permitted for use in grape wine in over 65 countries worldwide.
An acid of natural origin obtained by lactic fermentation of sugars or synthetically made; it may contain condensation products such as lactate from lactic acid and dilactide.
It is used for the acidification of musts and wines in the conditions set by the regulation.An acid of natural origin obtained by lactic fermentation of sugars or synthetically made; it may contain condensation products such as lactate from lactic acid and dilactide. It is used for the acidification of musts and wines in the conditions set by the regulation. Colourless or slightly yellow and syrupy liquid with a clearly acid flavour to a slightly lactic taste.
For further substance information, please see the International Oenological Codex.
Synonym(s): 2-Hydroxypropanoic acid, 2-Hydroxypropionic acid
CAS Number: 50-21-5
E Number: 270
INS Number: 270
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Acidification Lactic acid: additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids can be only be added to musts under condition that the initial acidity content is not raised by more than 54 meq/l (i.e. 4 g/l expressed in tartaric acid).
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Lactic Acid is used:
For the acidification of musts and wines in the conditions set by the regulation.
Usage in Winemaking:
Lactic acid is naturally occurring and levels vary in wine according to varietal, climatic, and processing conditions. Lactic acid additions are usually performed to slightly increase acidity without providing a drying harshness to the wine. In addition to mouth, feel and taste profiles, the pH of must and wine has a profound influence on winemaking practice and wine quality. Acid additions contribute to lowering pH and provide the following benefits:
- SO2 is more effective as an antimicrobial agent
- Favours the most desirable types of lactic acid bacteria (LAB)
- Increases microbial stability through increased inhibition of bacterial growth
- Enhances production of fruity esters during yeast fermentation
- Generally speaking, yeast ferments less efficiently
- Shifts colour equilibrium to more red pigments
- Increases colour hue
- Provides a fresher taste
- Increases monoterpene (geraniol, citronellol and neral) concentrations
- Increases ageing potential
See FIVS technical papers for more information - click here.
