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.
An acetate /ËÃ¦sáµ»teÉªt/ is a salt formed by the combination of acetic acid with an alkaline, earthy, or metallic base. Acetate also describes the conjugate base or ion (specifically, the negatively charged ion called an anion) typically found in aqueous solution and written with the chemical formula C2H3O2â.