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The Influence of Temperature on Malic Acid Metabolism in Grape Berries: I. Enzyme Responses

Phosphoenolpyruvate (PEP) carboxylase activity in immature `Carignane' grape berries (Vitis vinifera L.) had a temperature optimum of about 38 C, whereas malic enzyme activity rose with increasing temperature between 10 and 46 C. In vitro temperature inactivation rates for the PEP carboxylase w...

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Detalles Bibliográficos
Main Authors: Lakso, Alan N., Kliewer, W. Mark
Formato: Artigo
Idioma:Inglês
Publicado: 1975
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC541825/
https://ncbi.nlm.nih.gov/pubmed/16659305
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