Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) 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: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.

中文翻译：

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异麦芽酮对过量表达ATF1的葡萄酒酵母菌株葡萄汁发酵的影响。

加快葡萄发酵的速度将具有巨大的经济效益。我们进行酿酒酵母VIN13和表达两种重组VIN13株ATF1下的两个不同的启动子（或者等位基因PGK1或HXT7）到四个样式葡萄汁的发酵; 然后，我们评估了不断搅拌必须发酵（同质混合）的效果。四种不同的发酵设置如下：等比例混合，在ANKOM Rf气体生产系统中封闭；混合均匀，在搅拌的高管圆筒中打开；静态的，封闭的，构成在装有气闸和静态的葡萄酒瓶中的常规发酵；和静态，开放在高筒圆筒中（无需搅拌）。我们报告了主要的发酵参数和成品酒中产生的挥发性香气成分。持续搅拌的菌株的初次发酵在7天后结束，而静态发酵在19天后达到干燥。与未搅拌的发酵相比，来自等混合发酵的葡萄酒产生的乙醇减少约0.7％。等混合发酵达到完成所需要的速度可以为制备用于起泡酒的原酒提供静态发酵的替代方法。观察到的混合发酵中挥发物的增加值得进一步研究。