Aerobic fermentations of grape juice to alcohol reduced wine were carried out by technical strains of wine yeast (S. cerevisiae var. ellipsoideus) at a temperature of 25 degrees C and an aeration rate of 1 vvm using a two-stage batch and fed-batch process. In the fed-batch phase of each fermentation Crabtree Effect [CE] limits between 0.2 and 0.5 g glucose/L have been detected.