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Am. J. Enol. Vitic. 26:2:75-78 (1975)
Copyright © 1975 by the American Society for Enology and Viticulture.
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Physical Properties of Phosphoenolpyruvate Carboxylase and Malic Enzyme in Grape Berries

A. N. Lakso 1 and W. M. Kliewer 1

1 Department of Viticulture and Enology, University of California, Davis, California 95616.

Phosphoenolpyruvate (PEP) carboxylase and malic enzyme were extracted from 2-to-3-week-old 'Carignane' grape berries. The Km values for PEP and L-malate as substrates for PEP carboxylase and malic enzyme activities were respectively 0.09 and 0.45 mM. Fifty percent inhibition of PEP carboxylase activity occurred with the addition of 35 mM malate.

Accepted on March 14, 1975




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P. Lobit, M. Genard, P. Soing, and R. Habib
Modelling malic acid accumulation in fruits: relationships with organic acids, potassium, and temperature.
J. Exp. Bot., January 1, 2006; 57(6): 1471 - 1483.
[Abstract] [Full Text] [PDF]


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Copyright © 1975 by the American Society for Enology and Viticulture.