# New Isolated Autochthonous Strains of _S. cerevisiae_ for
## 3 Results and Discussion
### Determination of Selected Organic Acids  
The concentrations of organic acids in white grape wines are shown in Table 5. During fermentation, the contents of tartaric and malic acids in all samples decreased significantly (\(p\leq 0.05\)) compared to the grape must. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Strain Symbol**} & **Citric Acid** & **Tartaric Acid** & **Malic Acid** & **Lactic Acid** & **Acetic Acid** & **Fumaric Acid** \\  & **[g/L]** & **[g/L]** & **[g/L]** & **[g/L]** & **[g/L]** & **[mg/L]** \\ \hline Grape must & \textless{0.10} \({}^{\text{a}}\) & 1.73 \(\pm\) 0.01 \({}^{\text{b}}\) & 4.52 \(\pm\) 0.30 \({}^{\text{b}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.65} \({}^{\text{a}}\) \\ \hline
1\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.96 \(\pm\) 0.18 \({}^{\text{ab}}\) & 2.04 \(\pm\) 0.30 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 3.09 \(\pm\) 0.23 \({}^{\text{de}}\) \\ \hline
2\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.94 \(\pm\) 0.34 \({}^{\text{ab}}\) & 2.24 \(\pm\) 0.40 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.10 \(\pm\) 0.00 \({}^{\text{a}}\) & 2.93 \(\pm\) 0.10 \({}^{\text{de}}\) \\ \hline
3\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.95 \(\pm\) 0.21 \({}^{\text{ab}}\) & 2.13 \(\pm\) 0.33 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.10 \(\pm\) 0.00 \({}^{\text{a}}\) & 3.09 \(\pm\) 0.23 \({}^{\text{de}}\) \\ \hline
4\_NCS & \textless{0.10} \({}^{\text{a}}\) & 1.06 \(\pm\) 0.44 \({}^{\text{ab}}\) & 2.12 \(\pm\) 0.39 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 2.92 \(\pm\) 0.08 \({}^{\text{de}}\) \\ \hline
5\_NCS & \textless{0.10} \({}^{\text{a}}\) & 1.01 \(\pm\) 0.31 \({}^{\text{ab}}\) & 2.38 \(\pm\) 0.37 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 2.40 \(\pm\) 0.19 \({}^{\text{cd}}\) \\ \hline
6\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.68 \(\pm\) 0.00 \({}^{\text{a}}\) & 2.06 \(\pm\) 0.24 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\text{a}}\) & 3.41 \(\pm\) 0.16 \({}^{\text{e}}\) \\ \hline
7\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.83 \(\pm\) 0.16 \({}^{\text{a}}\) & 2.28 \(\pm\) 0.37 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.81 \(\pm\) 0.16 \({}^{\text{bc}}\) \\ \hline
8\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.87 \(\pm\) 0.18 \({}^{\text{a}}\) & 2.09 \(\pm\) 0.21 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\text{a}}\) & 3.05 \(\pm\) 0.18 \({}^{\text{de}}\) \\ \hline
9\_NCS & \textless{0.10} \({}^{\text{a}}\) & 0.89 \(\pm\) 0.22 \({}^{\text{ab}}\) & 1.83 \(\pm\) 0.26 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.22 \(\pm\) 0.13 \({}^{\text{a}}\) & \textless{0.65} \({}^{\text{a}}\) \\ \hline
1\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.69 \(\pm\) 0.13 \({}^{\text{a}}\) & 2.17 \(\pm\) 0.33 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.13 \(\pm\) 0.04 \({}^{\text{a}}\) & 3.36 \(\pm\) 0.32 \({}^{\text{e}}\) \\ \hline
2\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.65 \(\pm\) 0.12 \({}^{\text{a}}\) & 2.12 \(\pm\) 0.23 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\text{a}}\) & 3.33 \(\pm\) 0.39 \({}^{\text{e}}\) \\ \hline
3\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.84 \(\pm\) 0.13 \({}^{\text{a}}\) & 2.04 \(\pm\) 0.25 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.10 \(\pm\) 0.00 \({}^{\text{a}}\) & 2.84 \(\pm\) 0.28 \({}^{\text{de}}\) \\ \hline
4\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.81 \(\pm\) 0.18 \({}^{\text{a}}\) & 1.92 \(\pm\) 0.29 \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.66 \(\pm\) 0.06 \({}^{\text{bc}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Analysis of selected organic acids in white wines.