Possibly typo in Foundation Course: Acid

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LACTIC
Think of lactic acid as the main acid in milk. Lactic acid is formed mostly by bacteria in the conversion process of malolactic fermentation (“MLF”). The process breaks down malic acid, resulting in the softer, buttery-smelling lactic acid. MLF can also add flavour and complexity to wines. Wines that have not undergone MLF generally have more tartaric acid than malic acid, while those which have undergone this “softening” process usually have many more times tartaric than malic acid. They are also more stable.

I believe this should read as:

LACTIC
Think of lactic acid as the main acid in milk. Lactic acid is formed mostly by bacteria in the conversion process of malolactic fermentation (“MLF”). The process breaks down malic acid, resulting in the softer, buttery-smelling lactic acid. MLF can also add flavour and complexity to wines. Wines that have not undergone MLF generally have more tartaric acid than malic acid, while those which have undergone this “softening” process usually have many more times malic than tartaric acid. They are also more stable.

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Gary,

The language is correct. The tartaric is stable and remains the same. Malic acid decreases to near zero during malo. Therefore, there is much more tartaric than malic in the finished wine.

Cheers,

Keith

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