Table 1.
Determination of the time required by the evolved and original strains to ferment 5 % (T5), 50 % (T50) and 100 % (T100) of the initial sugar content in a synthetic must (SM1) at 12 °C and 28 °C
| Strain | P5 | P5-E | P5-EM | P17 | P17-E | P17-EM |
|---|---|---|---|---|---|---|
| 28 °C | ||||||
| T5 (h) | 6.30 ± 0.74 | 5.98 ± 0.81 | 10.04 ± 0.81* | 7.71 ± 0.90 | 9.96 ± 1.83 | 9.28 ± 0.34* |
| T50 (h) | 38.54 ± 0.74 | 38.54 ± 2.25 | 37.7 ± 0.98 | 50.39 ± 2.05 | 48.93 ± 1.55 | 48.14 ± 0.90 |
| T100 (h) | 127.38 ± 3.43 | 126.31 ± 5.64 | 89.47 ± 11.84* | 147.27 ± 3.98 | 125.29 ± 21.15 | 149.7 ± 0.00 |
| 12 °C | ||||||
| T5 (h) | 29.625 ± 3.25 | 20.81 ± 0.80* | 22.88 ± 2.60* | 65.74 ± 5.21 | 64.61 ± 4.27 | 54.09 ± 9.63 |
| T50 (h) | 211.88 ± 48.94 | 172.88 ± 47.43 | 104.63 ± 8.11* | 335.83 ± 14.39 | 203.98 ± 9.82* | 210.36 ± 9.04* |
| T100 (h) | - | 505.69 ± 97.85* | 349.13 ± 68.85* | - | 539.43 ± 5.21* | 570.1 ± 8.46* |
*Statistically significant differences (P-value ≤ 0.05) compared with their control strain at the same temperature
- Unfinished fermentation