# New Isolated Autochthonous Strains of _S. cerevisiae_ for
## 3 Results and Discussion
### Determination of Selected Polyphenolic Compounds and Total Polyphenol Content
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Strain Symbol**} & **Gallic Acid** & **Chlorogenic Acid** & **Caffeic Acid** & **Vanillic Acid** & **Total Polyphenols** \\  & **[mg/L]** & **[mg/L]** & **[mg/L]** & **[mg/L]** & **at 726 nm [mg/L]** \\ \hline Grape pulp & - & - & - & - & 1304.37 \(\pm\) 5.80 \({}^{\text{a}}\) \\ \hline
1\_NCS & 86.21 \(\pm\) 5.36 \({}^{\text{defg}}\) & 52.43 \(\pm\) 0.29 \({}^{\text{ef}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 1979.33 \(\pm\) 7.42 \({}^{\text{c}}\) \\ \hline
2\_NCS & 60.18 \(\pm\) 1.56 \({}^{\text{a}}\) & 45.33 \(\pm\) 0.26 \({}^{\text{de}}\) & 1.39 \(\pm\) 0.00 \({}^{\text{b}}\) & 1.70 \(\pm\) 0.19 \({}^{\text{c}}\) & 1858.59 \(\pm\) 5.64 \({}^{\text{b}}\) \\ \hline
3\_NCS & 65.77 \(\pm\) 1.88 \({}^{\text{abc}}\) & 32.91 \(\pm\) 0.06 \({}^{\text{c}}\) & \textless{}0.10 \({}^{\text{a}}\) & 1.14 \(\pm\) 0.05 \({}^{\text{b}}\) & 2168.44 \(\pm\) 7.95 \({}^{\text{d}}\) \\ \hline
4\_NCS & 76.86 \(\pm\) 0.80 \({}^{\text{bcdc}}\) & 61.00 \(\pm\) 7.68 \({}^{\text{gh}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2264.30 \(\pm\) 2.56 \({}^{\text{e}}\) \\ \hline
5\_NCS & 80.48 \(\pm\) 0.98 \({}^{\text{cdef}}\) & 65.26 \(\pm\) 0.21 \({}^{\text{hi}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2193.63 \(\pm\) 4.57 \({}^{\text{d}}\) \\ \hline
6\_NCS & 63.49 \(\pm\) 2.01 \({}^{\text{ab}}\) & 62.91 \(\pm\) 0.19 \({}^{\text{gh}}\) & 2.15 \(\pm\) 0.02 \({}^{\text{c}}\) & 2.14 \(\pm\) 0.01 \({}^{\text{d}}\) & 2504.96 \(\pm\) 7.81 \({}^{\text{f}}\) \\ \hline
7\_NCS & 71.62 \(\pm\) 0.01 \({}^{\text{abcd}}\) & 45.05 \(\pm\) 0.12 \({}^{\text{de}}\) & \textless{}0.10 \({}^{\text{a}}\) & 1.58 \(\pm\) 0.08 \({}^{\text{c}}\) & 2666.30 \(\pm\) 4.72 \({}^{\text{j}}\) \\ \hline
8\_NCS & 71.32 \(\pm\) 0.56 \({}^{\text{abcd}}\) & 71.50 \(\pm\) 0.45 \({}^{\text{i}}\) & \textless{}0.10 \({}^{\text{a}}\) & 1.69 \(\pm\) 0.08 \({}^{\text{c}}\) & 2539.93 \(\pm\) 53.66 \({}^{\text{fg}}\) \\ \hline
9\_NCS & 103.70 \(\pm\) 4.44 \({}^{\text{h}}\) & 56.70 \(\pm\) 0.31 \({}^{\text{gh}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2811.33 \(\pm\) 1.02 \({}^{\text{k}}\) \\ \hline
1\_CS & 85.62 \(\pm\) 0.96 \({}^{\text{deg}}\) & 23.37 \(\pm\) 0.04 \({}^{\text{b}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2979.70 \(\pm\) 5.41 \({}^{\text{l}}\) \\ \hline
2\_CS & 101.29 \(\pm\) 1.19 \({}^{\text{gh}}\) & 65.40 \(\pm\) 0.64 \({}^{\text{hi}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2606.15 \(\pm\) 4.05 \({}^{\text{i}}\) \\ \hline
3\_CS & 71.89 \(\pm\) 0.40 \({}^{\text{abcd}}\) & 12.27 \(\pm\) 0.01 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 1851.85 \(\pm\) 4.03 \({}^{\text{b}}\) \\ \hline
4\_CS & 95.59 \(\pm\) 4.78 \({}^{\text{gh}}\) & 17.17 \(\pm\) 0.05 \({}^{\text{ab}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 3028.96 \(\pm\) 4.85 \({}^{\text{m}}\) \\ \hline
5\_CS & 194.76 \(\pm\) 3.85 \({}^{\text{i}}\) & 38.36 \(\pm\) 0.01 \({}^{\text{cd}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2167.33 \(\pm\) 2.19 \({}^{\text{d}}\) \\ \hline
6\_CS & 92.68 \(\pm\) 8.79 \({}^{\text{efg}}\) & 46.21 \(\pm\) 0.51 \({}^{\text{e}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2554.30 \(\pm\) 4.35 \({}^{\text{gh}}\) \\ \hline
7\_CS & 73.00 \(\pm\) 9.30 \({}^{\text{abcd}}\) & 44.98 \(\pm\) 0.09 \({}^{\text{de}}\) & \textless{}0.10 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 2588.30 \(\pm\) 1.48 \({}^{\text{h}}\) \\ \hline \hline \end{tabular}  
\end{table} 
Table 4: Analysis of polyphenic compounds in red wines. wine reached 76.45 mg/L. Caffe acid content in white wine was 2.39 mg/L, similar to our 2_NCS wine (2.48 mg/L). There are several studies conducted in Poland, that include phenolic compounds analyses in wines. According to [PERSON] et al.