FIGURE 5: Determination of the time required by the stable overexpressing strains of commercial wine yeast QA23 to ferment 5% (T5), 50% (T50) and 100% (T100) of the initial sugar content in a SM, NM “Parellada” and NM “Albariño”. Positive and negative values respectively represent the increases and decreases in time (hours) of the overexpressing strains if compared to the control strain (normalized as value 0).

The fermentation time of the control strain, QA23, are

in SM T5 = 70.36 h ± 5.34 h, T50 = 192.08 h ± 10.44 h, T100 = 383.86 ± 31.51 h;

in NM “Parellada” T5 = 65.02 h ± 6.17 h, T50 = 190.89 h ± 1.02 h, T100 = 440.86 h ± 7.76 h and

in NM “Albariño” T5 = 27 h ± 0.80 h, T50 = 104.06 h ± 3.18 h T100 = 266.63 h ± 26.25 h.

* Indicates statistically significant differences (P-value ≤ 0.05).

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