Ascorbate metabolism and the developmental demand for tartaric and oxalic acids in ripening grape berries.

ABSTRACT:

Background

Fresh fruits are well accepted as a good source of the dietary antioxidant ascorbic acid (Asc, Vitamin C). However, fruits such as grapes do not accumulate exceptionally high quantities of Asc. Grapes, unlike most other cultivated fruits do however use Asc as a precursor for the synthesis of both oxalic (OA) and tartaric acids (TA). TA is a commercially important product in the wine industry and due to its acidifying effect on crushed juice it can influence the organoleptic properties of the wine. Despite the interest in Asc accumulation in fruits, little is known about the mechanisms whereby Asc concentration is regulated. The purpose of this study was to gain insights into Asc metabolism in wine grapes (Vitis vinifera c.v. Shiraz.) and thus ascertain whether the develo

SUBMITTER: Melino VJ 

PROVIDER: S-EPMC2797797 | biostudies-literature | 2009 Dec

REPOSITORIES: biostudies-literature