The carbon isotope ratio (δ13C%) in leaves and berries of Vitis vinifera L. was determined during the fruiting season. The δ13C was from −24.6 to −26.3 in total leaf tissue, while it is from −22.7 to −24.3 in the aqueous extract of leaves. The δ13C in the berries was more stable, around −24, with no change during ripening. Malic and tartaric acid, isolated from the berries at the onset of ripening, showed a δ13C of −23.5 and −23.0 respectively. It was concluded that malic acid accumulated in the berries at the onset of ripening is not formed directly through β‐carboxylation.
No takes yet. Share an insight, caveat, or question.
MARCO et al. (1977) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: