Effect of Isomixing on Grape Must Fermentations of -Overexpressing Wine Yeast Strains.

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing alleles under two different promoters (either or ) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: in an ANKOM Rf Gas productions system; in a stirred tall tube cylinder; constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and in a tall tube cylinder (without stirring).