Lactic acid is responsible for making wine and beer more palatable
Wine and beer making is a delicate process. Bacteria and yeasts are closely monitored to ensure that just the right mixture in the final product. Meanwhile, constant attention to proper pH levels is a must to ensure that the right amount of acidity in the finished product without destroying the carefully crafted flavours. Lactic acid is a common solution to this problem. Winemakers use the additive to lower undesirable substances including tannins. Beer makers will commonly add lactic acid at the end of the process to lower pH levels. Both processes ensure limited flavour interference while balancing the products chemical reactions.