Is stored malate the quantitatively most important substrate utilised by respiration and ethanolic fermentation in grape berry pericarp during ripening?
A widely held view is that in grape pericarp glycolysis is inhibited during ripening, and that stored malate rather than sugars become the major substrate for respiration. In this study we determined what contribution stored malate could make to the substrate requirements of respiration and ethanolic fermentation in the pericarp of Cabernet Sauvignon berries during ripening. At a number of time points through development the amount of malate in the pericarp was measured. The change in malate content between each time point was then calculated, having first allowed for dilution arising from expansion of the fruit. The amount of CO2 that was released by the berry in the interval between each pair of time points was measured. It was found that the contribution that stored malate could make to the substrate requirements of respiration and ethanolic fermentation of grape pericarp was dependent on the stage of ripening. At the beginning of ripening stored malate could provide a greater proportion of substrate than later in ripening, and during the latter its contribution was relatively low. Therefore, stored malate was not the quantitatively most important substrate utilised by respiration and ethanolic fermentation in the pericarp of grape berries during most of ripening. It is likely that sugars provide the bulk of the deficit in substrate. Further, the increase in the respiratory quotient during most of ripening does not arise from the use of malate as main respiratory substrate.
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy. Electronic address: franco.famiani@unipg.it.
Franco
F
Famiani
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
Daniela
D
Farinelli
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
Alberto
A
Palliotti
Istituto di Biologia Agroambientale e Forestale, CNR, Viale Marconi, 2, 05010 Porano (TR), Italy. Electronic address: stefano.moscatello@ibaf.cnr.it.
Stefano
S
Moscatello
Istituto di Biologia Agroambientale e Forestale, CNR, Viale Marconi, 2, 05010 Porano (TR), Italy.
Alberto
A
Battistelli
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy. Electronic address: rob.walker@talktalk.net.
Robert P
RP
Walker
D002241:Carbohydrates / Q000032:analysis / Q000737:chemistry; D002245:Carbon Dioxide / Q000737:chemistry; D000431:Ethanol / Q000737:chemistry*; D005285:Fermentation; D005638:Fruit / Q000502:physiology; D008293:Malates / Q000032:analysis / Q000737:chemistry*; D009584:Nitrogen / Q000737:chemistry; D010101:Oxygen Consumption; D010940:Plant Proteins / Q000378:metabolism; D013997:Time Factors; D027843:Vitis / Q000502:physiology*
D002241:Carbohydrates; D008293:Malates; D010940:Plant Proteins; D002245:Carbon Dioxide; D000431:Ethanol; C030298:malic acid; D009584:Nitrogen
Fermentation; Grape; Malate; Respiration; Respiratory quotient; Sugars; Vitis vinifera L