In this article:
The specific activities of grape enzymes concerned with malic acid metabolism were determined at various stages of berry development under two temperature regimes.
It was found that the lower acidity levels occurring in high temperature grapes at maturity are due to a changed pattern in acid breakdown rather than to reduced malic acid accumulation.
The differences in acid disappearance cannot be explained by a shift in relative enzyme activities towards malate consumption with rising temperature.
Temperature and Enzymic Control of Malate Metabolism in Berries of Vitis Vinifera
1976, Phytochemistry, vol 15, issue 12, pages 1877-1880
Please note accessing PDF may be slow, thank you.