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.
Lactate threshold can be determined through lactate threshold testing, verified within your training program, and used to make you stronger and faster. Why Lactate Threshold Matters Your lactate threshold essentially defines the upper limit of your sustainable efforts in training and competition. Once you cross over and rely more heavily on your glycolytic system for energy, youâre exercising on borrowed time.