lactic acid

Definitions

Agriculture

Food

  • An important food acid which is the end product of anaerobic fermentation of sugars by Lactobacillus spp. Added as a preservative to reduce pH or made naturally in the production of yoghurt, sauerkraut, some cheeses, olives, other varieties of pickles and in continental sausages.

Wine

  • a natural acid that occurs in wine, as well as in many other foods and drinks, and is only noticeable if the wine has undergone malolactic fermentation
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