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.
Yarn Glossary. Acetate: A manufactured fiber in which the fiber-forming substance is cellulose acetate. Acetate fabrics are fast-drying, wrinkle and shrinkage resistant, crisp or soft in hand depending upon the end use, and luxurious in appearance.