TABLE 1.

Fermentation parameters evaluated during experiments carried out with synthetic grape juice medium with 20% glucose and different initial nitrogen concentrations^a

Expt	Time (h)	Glucose concn (g liter−1)	Nitrogen concn (mg liter−1)
CF	0	197.8 ± 2.4	261.2 ± 6.2
	24	183.8 ± 0.6	178.1 ± 6.4
	48	136.1 ± 0.3	2.4 ± 2.2
	96	24.7 ± 4.0	0.0 ± 0.0
LN	0	197.6 ± 2.0	66.5 ± 2.2
	24	189.1 ± 0.7	2.3 ± 0.2
	48	171.5 ± 5.7	0.0 ± 0.0
	80	154.1 ± 4.4	0.0 ± 0.0
	96	148.3 ± 4.3	0.0 ± 0.0
	144	137.7 ± 3.7	0.0 ± 0.0
RF	72	164.9 ± 4.2	196.4 ± 1.4
	80	148.2 ± 1.7	136.5 ± 3.9
	96	116.6 ± 0.3	0.8 ± 1.4
	144	24.9 ± 10.8	0.0 ± 0.0

^aCF, control fermentation (267 mg N liter⁻¹); LN, low-nitrogen fermentation (66 mg N liter⁻¹); RF, refed fermentation (66 + 200 mg N liter⁻¹ supplied at 72 h as diammonium phosphate). Time points previously selected for macroarray analysis are in bold. Values represent means ± standard deviations for three independent experiments.