Changes of sugar and organic acid contents and key enzyme activities during the growth and development of Cabernet Gernischt berries
Sugar and organic acids play a crucial role in determining grape quality and wine flavor.This study aimed to investigate the dynamic changes in sugar(glucose,fructose)and organic acid(tartaric acid,malic acid)accumulation during grape fruit growth and development respectivly.Additionally,the activities of fruit phosphoenolpyruvate carboxylase(PEPC)and phosphoenolpyruvate carboxykinase(PEPCK)were examined at different developmental stages(E-L 33,35,36,37,and 38).The results demonstrated a gradual increase in free amino acids,glucose,and fructose concentrations.Conversely,the content of tartaric acid and malic acid declined throughout grape berry development.Furthermore,the PEPC enzyme activity displayed a similar pattern of change to that of malic acid content after the E-L 35 stage.Hence,it could be inferred that the breakdown of malic acid in grape berries is regulated by PEPC.By studying the bioactive component content,could gain a deeper understanding of the development process of grape fruits and provide reference for optimizing wine making and adjusting aroma characteristics.
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