Pectin methylesterase and polygalacturonase in the developing grape skin.

@article{DeytieuxBelleau2008PectinMA,
  title={Pectin methylesterase and polygalacturonase in the developing grape skin.},
  author={Christelle Deytieux-Belleau and Am{\'e}lie Vallet and Bernard Don{\`e}che and Laurence G{\'e}ny},
  journal={Plant physiology and biochemistry : PPB},
  year={2008},
  volume={46 7},
  pages={638-46}
}
Ripening of grape (Vitis vinifera L.) berry immediately precedes harvesting and the evolution of the skin tissue is important as it contains the key compounds for wine quality. Grape softening is thought to result from extensive cell wall modifications that occur during ripening. These modifications result from the activity of different cell wall-modifying enzymes. Two of the most significant pectin-degrading enzymes are pectin methylesterase (EC 3.1.1.11) and polygalacturonase (EC 3.2.1.15… CONTINUE READING
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