Thanks for your explanation, Dave.

However, it's just not clicking with me.
Are you saying that up to 70% of a must might be malic acid, and after a
malolactic fermentation, up to 60% of the malic might be converted to
lactic?

By the way, it's Philip Jackisch that is combining two scales, not me ...
the two sentences I quoted are on the same page, and no distinction is
made between what he means by "percent" in the two instances.

~~~~~~~~~~~~~~~

> Malic Acid: "10-40% in warm climate grapes, up to 70% in cool
climate
>grapes".
>
> Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and
>usually less than 0.1% is present in wines, but up to 0.6% is produced
>during a malolactic fermentation."

>My question:

>How can malic acid approach 70% of a must, but following a malolactic
>fermentation the lactic acid only approaches 0.6% ?

>Thanks!

I think you're combining two different scales. He's saying that 70%
of total acidity can be malic in cool regions. He's also saying
that the total content (as a w/v percentage in wine) of malic in a
finished wine that has undergone ML can be 0.6%.

So it's the difference between the amount of an acid as a percent of
all the acids, and the amount of an acid as a percent of all the
stuff in the wine altogether.

Dave