{"id":13864,"date":"2026-03-06T10:33:03","date_gmt":"2026-03-06T10:33:03","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&amp;p=13864"},"modified":"2026-03-06T10:33:03","modified_gmt":"2026-03-06T10:33:03","slug":"lactic-acid","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/lactic-acid\/","title":{"rendered":"Lactic Acid"},"content":{"rendered":"<p>Lactic acid is a soft organic acid produced during malolactic fermentation (MLF) of wines, when bacteria (Oenococcus oeni) converts harsh malic acid into lactic acid. It smoothens the wine&#8217;s total acidity, increases pH and adds creamy, buttery or velvety textures and flavors to wine. Lactic acid can also be added directly to must or wine to act as an acidifier and adjust acidity. It is very important for red wines and white wines like Chardonnay.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[113],"class_list":["post-13864","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lactic Acid in Viniculture: Wine Terms Explained - Wines Curated<\/title>\n<meta name=\"description\" content=\"Lactic acid is an acidifier that is produced during maloactic fermentation which smoothens wine and makes it taste richer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winescurated.com\/uk\/glossary\/lactic-acid\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lactic Acid in Viniculture: Wine Terms Explained - 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