Conditioning Temperatures. After fermentation is complete, the wine should be stored at a constant temperature until bottling. For red wines the temperature should be maintained around 68Â°F or 20Â°C. For white wines the temperature should be maintained around 60Â°F or 15Â°C.
Thus, lactate production is ACTUALLY A CONSEQUENCE of cellular acidosis and NOT the cause of the acidosis. More blatantly, lactate production actually RETARDS ACIDOSIS. Lactate is a temporary âneutralizerâ or âbufferâ to the cells elevated accumulation of protons during high-intensity exercise.
Definition of acetate - a salt or ester of acetic acid, containing the anion CHâCOOâ» or the group âOOCCHâ., cellulose acetate, especially as used to make Definition of acetate - a salt or ester of acetic acid, containing the anion CHâCOOâ» or the group âOOCCHâ., cellulose acetate, especially as used to make dictionary thesaurus