The conversion of glucose to L-malate is responsible for the tart flavor of some wines. This transformation occurs in yeast cultures growing anaerobically in the presence of dissolved carbon dioxide. Based on the metabolic pathways you are now familiar with, propose a metabolic route for the fermentative production of L-malate from glucose. Your pathway should be redox balanced (with respect to NAD+ and NADH), should involve no net depletion of TCA cycle intermediates, but does not necessarily need to yield a net gain of ATP.