High concentrations of l-malate

Reference no: EM131011674

The tartness of some wines is due to high concentrations of L-malate. Draw out thesequence of reactions showing how yeast cells synthesize the net production of L-malate from pyruvate under anaerobic conditions without any net NADH production. Show the structures and names of all reactants and products, as well as the names of the enzymes. You do not need to draw the structures of ATP, NAD+, CoA, etc., but do show them as reactants or products in the appropriate places. You do not need to show the mechanisms of the enzymes.

Reference no: EM131011674

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