Fig. 2. (A) Fermentation kinetics o

Fig. 2. (A) Fermentation kinetics of evolved strains (black lines) compared with the original strain (grey line) in a synthetic must containing 28% sugars. Embedded graph: Total
weight loss of evolved strains (grey bars) compared to the original strain (white bars). (B) Residual sugars lef t in wine by evolved strains (deep greybars) compared to the original
strain (light grey bars