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: Acetate is a manufactured fiber in which the fiber-forming substance is cellulose acetate. Where not less than 92% of the hydroxyl groups are acetylated, the term triacetate may be used as a generic description of the fiber (Source-Textile Fiber Products Identification Act, Federal Trade Commission).cetate was the second manufactured fiber to be developed. 1  Acetate and triacetate are modified cellulosic fibers also known as derivative cellulosic fibers. 2  They are produced by acetylation (replacing the hydroxyl groups with acetyl groups) of the cellulose molecule.