%0 Journal Article %A A. N. Lakso %A W. M. Kliewer %T Physical Properties of Phosphoenolpyruvate Carboxylase and Malic Enzyme in Grape Berries %D 1975 %R 10.5344/ajev.1975.26.2.75 %J American Journal of Enology and Viticulture %P 75-78 %V 26 %N 2 %X Phosphoenolpyruvate (PEP) carboxylase and malic enzyme were extracted from 2-to-3-week-old 'Carignane' grape berries. The Km values for PEP and L-malate as substrates for PEP carboxylase and malic enzyme activities were respectively 0.09 and 0.45 mM. Fifty percent inhibition of PEP carboxylase activity occurred with the addition of 35 mM malate. %U https://www.ajevonline.org/content/ajev/26/2/75.full.pdf