Lactic Acid: Difference between revisions
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A mild-flavored carboxylic acid that may develop as bacteria in the mash during brewing and acidify the mash; however, lactic acid formation is more likely to occur in fermentation and aging (via infection). | A mild-flavored carboxylic acid that may develop as bacteria in the mash during brewing and acidify the mash; however, lactic acid formation is more likely to occur in fermentation and aging (via infection). | ||
[[Category:Glossary]] | |||
Latest revision as of 18:22, 20 January 2007
A mild-flavored carboxylic acid that may develop as bacteria in the mash during brewing and acidify the mash; however, lactic acid formation is more likely to occur in fermentation and aging (via infection).