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 is probably the most used training term by coaches and athletes worldwide. However, there is wide controversy as of what lactate threshold really means as well as to what is the exercise intensity that elicits it.r. George Brooks, from the University of California at Berkeley, and one of the best experts in metabolism of all times, has studied lactate extensively for more than 40 years and most of everything we know about lactate nowadays is thanks to his work.