# New Isolated Autochthonous Strains of _S. cerevisiae_ for
## 1 Introduction  
In recent years, an increase in the number of registered vineyards has been observed in Poland, and Polish products are gaining more interest from consumers [1]. Along with the increase in the number of enterprises, the area of grape cultivation in the country has grown dynamically [1; 2; 3]. According to the report released by National Support Center for Agriculture, on 15 March 2022, 380 wine producers have been officially registered in Poland with a total cultivation area of 619.37 ha [4]. The observed revival of the domestic wine sector is favored both by climate change and some social and economic factors such as the changes in consumer preferences, lifestyle, increase in their wealth. Moreover, the abovementioned phenomena constitute a challenge stimulating the search for new solutions in winemaking such as the use of autochthonous strains of wine yeast isolated from local vines to increase wine diversity. The main criterionin this search is the acceptance of the product by consumers who are looking for wine having a unique sensory profile close to the expected and desired one. The sensory profile of wine is affected mainly by the grapevine variety and microbial strain involved in the process [5]. However, the others factors, such as grape ripening level and grape sanitary conditions, harvesting method, fining procedures, and bottling, also have an essential impact on the sensory characteristics of the final product [5; 6; 7; 8; 9; 10]. A wide range of commercial wine yeast strains mainly of _Saccharomyces cerevisiae_ species, being the dominant microflora during fermentation, is used worldwide in the industry. Although they fulfill technological requirements such as resistance to high alcohol concentration (up to 18%), sulfur dioxide and tannins content (in the case of red wine production) and have an ability to settle at the bottom of the tank after the end of the fermentation process, the produced wines have been characterized by lack of variety in the sensory profile and regional peculiarities [11]. In order to produce wine having regional typicality of a given variety, the idea of using autochthonous strains in the fermentation process was proposed. Previous studies on this topic have revealed a correlation between the region of the strain's isolation and the sensory properties of wine, indicating an essential role of native strains in preserving the regional sensory properties of wine [12; 13; 14; 15]. In a study by [PERSON] et al. [16] the use of native _S. cerevisiae_ for the fermentation of Malvar, a white wine grape variety grown in the Madrid region, resulted in a pleasant aromatic profile of the wine obtained. A similar observation was made by [PERSON] et al. [17] during the study of the effect of native _S. cerevisiae_ on physicochemical and sensory properties of Narince, a Turkish native white grape variety. The produced wines had a higher amount of acetates and ethyl esters and obtained the best rating for fruits and floral characteristics. [PERSON] et al. [18] investigated the modulatory effect of four native _S. cerevisiae_ on the chemical and sensory properties of red wines from the Mencia variety and obtained singular wines with differentiated aroma profiles. All the cited authors emphasized that the unique sensory profile of wines produced with native _S. cerevisiae_ is mainly related to the strain-specific metabolic activity towards the synthesis of flavor and aroma-active compounds. The wine produced with autochthonous strains had mostly higher concentrations of esters than those from spontaneous fermentation and commercial strains. The use of autochthonous strains also allows better control over the fermentation process due to the better adaptation of the strains to the environment. Moreover, the studied native strains characterized good fermentation ability determined by the basic eenological parameters of wine such as pH, alcohol yield, total acidity, and total sugar content.