## 3 Results and Discussion
### Wine-Making of Selected Strains/Microaerophilic/Anaerobic Experiments

Table 2: Experimental results originated from kinetics of _S. cerevisiae_ LMBF Y-54 and Passion Fruit growing on Assyrtiko and Mavrotragano must at points when a maximum concentration of ethanol (EtOH\({}_{\text{max}}\)) was achieved. Representations of residual glucose (Glc, g/L), residual fructose (Fru, g/L), total sugars consumed (TS\({}_{\text{cons}}\), g/L), ethanol produced (EtOH, g/L) and ethanol conversion yield per total sugars consumed (\(Y_{\text{EOH/Glc}}\), g/g). Each experimental point is the mean value of 2 independent measurements (SE for most experimental points \(\leq\) 17%). Figure 1: **(a)** Kinetics of glucose (Glu) and fructose (Fru) of the _S. cerevisiae_ LMBF Y-54 strain in must from the grape variety Assyrtiko. Each experimental point is the mean value of 2 independent measurements (SE for most experimental points \(\leq\) 17%). **(b)** Representation of ethanol produced vs. total sugars consumed of _S. cerevisiae_ strain LMBF Y-54 in must from the grape variety Assyrtiko. for the whole set of data. Each experimental point is the mean value of 2 independent measurements (SE for most experimental points \(\leq\) 17%). is the remaining total sugar concentration in the must when the EtOH\({}_{\text{max}}\) concentration is achieved; see Table 2). A well-established sugar consumption capability is a crucial step for wine fermentation as high sugar contents can cause sluggish or stuck fermentation rates. On the other hand, the final sugar content can cause undesirable sweetness in wines or even unwanted fermentation during storage. As a result, low final sugar content and high ethanol yield are mostly wanted in wine-making [7]. From all the above-mentioned analysis and taking into consideration the results achieved with the wild-type LMBF Y-54 strain (see Table 2), the high potential of this strain towards the production of wines with desired characteristics was demonstrated. Regarding glycerol production, a gradual increase was noted achieving a maximum value of 5.9-6.1 g/L by the end of fermentation for the case of Mavrotragano must, whereas for the Assyrtiko must, the respective concentrations at the end of growth were 3.5-3.8 g/L. The commercial yeast strain, _Saccharomyces cerevisiae_ Passion Fruit, presented similar experimental results with the wild-type LMBF Y-54 strain. In both types of grape musts, fermentations were carried out (see Table 2). On the other hand, in disagreement with the results for the LMBF Y-54 strain, the commercial strain demonstrated a higher assimilation rate of glucose compared to fructose (see example in Assyrtiko fermentation in Figure 2a), in accordance with the results reported for several wild-type or commercial yeast strains in wine-making conditions [51; 52; 53]. As previously mentioned, the global conversion yields \(Y_{\text{EOH/TS}}\) (see the yield for the case of Assyrtiko fermentation represented in Figure 2b) were almost the same as those that were calculated based on the experimental point showing the highest ethanol concentration achieved (see as previously: \(Y_{\text{EOH/TS}}=\frac{EOH_{\text{max}}}{TS_{0}-TS_{\text{f}}}\); Table 2). Finally, glycerol production showed an upward trend, with a maximum concentration of 5.2-5.5 g/L after 406 h of fermentation for the case of Mavrotragano must, whereas for the Assyrtiko must, the respective values at the end of growth were 2.2-2.6 g/L. Figure 2: (**a**) Kinetics of glucose (Glu) and fructose (Fru) of the _S. cerevisiae_ Passion Fruit strain in must from the grape variety Assyrtiko. Each experimental point is the mean value of 2 independent measurements (SE for most experimental points \(\leq\) 17%). (**b**) Representation of ethanol produced vs. total sugars consumed of the _S. cerevisiae_ Passion Fruit strain in must from the grape variety Assyrtiko. for the whole set of data. Each experimental point is the mean value of 2 independent measurements (SE for most experimental points \(\leq\) 17%).