Sure, Just check out this link of recipes
http://winemaking.jackkeller.net/visitor.asp
Most of the recipes recommend stirring one or two times a day during active primary fermentation. Also the book I use (Terry Garey's Joy of Home Winemaking) every one of her recipes requires the daily stirring of the must in primary fermentation.
It helps to keep the yeast in suspension producing a more active fermentation and it also helps (if you have actual fruit in your must) to keep the most possible liquid in contact with the fruit so you get maximum extraction of color and flavors.
In actual grape wines, the primary fermentation is a constant process of stirring and punching down the cap to allow the skins to impart their color and flavor and to allow the yeast to circulate through the must, not just sit on the bottom.
There is tons of literature on the web and in books about the process and as you said it definitely is a learning one! Dont hesitate to do some web searches on wine making. Welcome to the hobby and I hope this helped a little!