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

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*