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.
INTRODUCTION AND DEFINITION. Lactate levels greater than 2 mmol/L represent hyperlactatemia, whereas lactic acidosis is generally defined as a serum lactate concentration above 4 mmol/L. Lactic acidosis is the most common cause of metabolic acidosis in hospitalized patients. Although the acidosis is usually associated with an elevated anion gap, increased lactate levels can also be observed with a normal anion gap (most often if hypoalbuminemia is not identified and used to correct the anion gap).