The lactic acid taste profile can be described as tart and acrid. When you taste lactic acid, it gives you a sharp and tangy sensation on your tongue. It is similar to the taste of sour milk or yogurt that has been left out for too long. This tartness is what makes lactic acid stand out in terms of flavor.
As a sommelier and brewer, I have encountered lactic acid in various contexts. In wine, for example, lactic acid is often present as a result of malolactic fermentation, which is a process that converts harsher malic acid into smoother lactic acid. This helps to soften the overall acidity of the wine and can contribute to a more rounded and complex flavor profile.
In brewing, lactic acid can be intentionally added to adjust the pH of the mash or wort. It can also be a byproduct of certain bacterial fermentation processes, such as those used in sour beer production. These sour beers, often known as lambics or gueuzes, are prized for their unique flavor profiles that are heavily influenced by lactic acid.
The threshold of detection for lactic acid is around 400 mg/L, meaning that it can be perceived at relatively low concentrations. This is why even small amounts of lactic acid can have a noticeable impact on the overall taste of a beverage or food product.
It is important to note that lactic acid is just one of many organic acids that contribute to the overall flavor profile of a product. Each acid has its own unique sensory attributes and thresholds of detection. For example, acetic acid, which is responsible for the vinegar-like taste, has a lower threshold of detection at around 180 mg/L.
Lactic acid is known for its tart and acrid taste profile. It adds a tangy sensation to beverages and foods, and its presence can be detected even at low concentrations. Whether in wine or beer, lactic acid plays a significant role in shaping the overall flavor experience.