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Plant Physiology 56:370-372 (1975)
© 1975 American Society of Plant Biologists

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Articles

The Influence of Temperature on Malic Acid Metabolism in Grape Berries

I. Enzyme Responses 1

Alan N. Lakso2 and W. Mark Kliewer

a Department of Viticulture and Enology, University of California, Davis, California 95616

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 were markedly greater than for the malic enzyme activity. From the simultaneous action of malic acid-producing enzymes (PEP carboxylase and malic dehydrogenase) and malic acid-degradating enzyme (malic enzyme) systems at different temperatures, the greatest tendency for malic acid accumulation in immature grape berries was at 20 to 25 C. Time-course measurements of enzymic activity from heated, intact berries revealed greater in vivo temperature stability for the malic enzyme activity than for the PEP carboxylase activity.

2 Present address: Department of Pomology and Viticulture, New York State Agricultural Experiment Station, Geneva, N.Y. 14456.

1 This work was supported in part by a National Science Foundation Traineeship to A.N.L. This report is from a dissertation submitted by A.N.L. in partial fulfillment of the requirements for the Ph.D. degree at the University of California, Davis.




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Copyright © 1975 by the American Society of Plant Biologists