The conversion of the glucose to L-malate is accountable for the tart flavour of some wines. This transformation happens in yeast cultures growing anaerobically in presence of dissolved carbon dioxide. Based upon the metabolic pathways you’re now familiar with; propose the metabolic route for the fermentative production of L-malate from glucose. Your pathway must be redox balanced (with respect to NAD+and NADH), must involve no net depletion of TCA cycle intermediates, but doesn’t necessarily require to yield a net gain of ATP.