# New Isolated Autochthonous Strains of _S. cerevisiae_ for
## 3 Results and Discussion
### Determination of Selected Organic Acids
\begin{table}
\begin{tabular}{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
5\_CS & \textless{}0.10 \({}^{\text{a}}\) & 0.80 \(\pm\) 0.23 \({}^{\text{a}}\) & 2.26 \(\pm\) 0.45 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 0.10 \(\pm\) 0.00 \({}^{\text{a}}\) & 1.17 \(\pm\) 0.01 \({}^{\text{ab}}\) \\ \hline
6\_CS & \textless{}0.10 \({}^{\text{a}}\) & 0.67 \(\pm\) 0.14 \({}^{\text{a}}\) & 1.51 \(\pm\) 0.08 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 0.12 \(\pm\) 0.02 \({}^{\text{a}}\) & 1.53 \(\pm\) 0.33 \({}^{\text{b}}\) \\ \hline
7\_CS & \textless{}0.10 \({}^{\text{a}}\) & 0.75 \(\pm\) 0.04 \({}^{\text{a}}\) & 2.11 \(\pm\) 0.23 \({}^{\text{a}}\) & \textless{}0.10 \({}^{\text{a}}\) & 0.12 \(\pm\) 0.03 \({Considering the content of organic acids, as well as yeast strains and grapevines, the principal components analysis (PCA) was performed (Figure 7). Two main factors were distinguished, of which the first factor explained 33.03% of the variation and the second factor explained 22.19% of the variation. The main components allowed the analyzed wines to be classified according to the raw material used. The points reflecting white wines are in the upper left part of the graph, on the negative side of factor 1 and positive side of factor 2. They are therefore mainly characterized by acetic acid and the absence of citric acid. Red wines are on the chart on the positive side of factor 1 and the negative side of factor 2. They are therefore mainly characterized by lactic and fumaric acids. In many studies [84, 85, 86, 87] the content of individual organic acids in wines was determined. Table 7, summarized results for selected countries. Winemaking is a complex process and there are many factors affecting the content of individual organic acids in wines. Some authors reported average organic acids values in wines made of Albarino cultivar grown in the Rias Baixas region, in Northwest Spain, as follows: tartaric acid 1.7, malic acid 4.6, lactic acid 0.4, citric acid 0.4, and acetic acid 0.5 g/L [88]. In a recently published article, concerning organic acids concentration in Albarino wines originating from the same region (Rias Baixas, Northwest Spain) the content of tartaric acid was in the range 2.64-5.31 g/L, and malic acid reached values between 3.49-4.73 g/L [89]. In the study conducted by [PERSON] and [PERSON], Albarino wines from three geographic areas located in Rias Baixas, north-western Spain, differed significantly (\(p<0.001\)) regarding the content of tartaric and malic acids. The concentrations of the former one were in the range of 1.4-2.2 g/L, while the latter reached values between 4.2 and 5.7 g/L. The reason for such differences between samples from approximal locations can be the lack of starter cultures addition, the spontaneous fermentation was carried out [90]. Similar effect was reported for malic acid in the study by [PERSON] et al. Its concentration differed between Albarino wines from two zones of Northwest Spain. In wines originated from Rias Baixas malic acid concentration was in the range 3.4-5.5 g/L, while in the Ribeiro