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24-03-2005, 12:47 PM
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Lee, Acids formed during fermentation (other than ML):
Succinic and the volatile acids; acetic, formic, propionic and butyric. Succinic and acetic are in higher concentrations than the others. HT- is the first dissociated tartaric anion. Joe Someone mentioned that "other acids are formed". I've never heard this, and I'm not sure they'd drop the pH anyway. Lee 
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24-03-2005, 12:47 PM
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Lee, Acids formed during fermentation (other than ML):
Succinic and the volatile acids; acetic, formic, propionic and butyric. Succinic and acetic are in higher concentrations than the others. HT- is the first dissociated tartaric anion. Joe Someone mentioned that "other acids are formed". I've never heard this, and I'm not sure they'd drop the pH anyway. Lee
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