# 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 c} \hline \hline
**Strain Symbol** & **Citric Acid** & **Tartaric Acid** & **Malic Acid** & **Luctic Acid** & **Acetic Acid** & **Fumaric Acid** \\  & **[g/L]** & **[g/L]** & **[g/L]** & **[g/L]** & **[g/L]** & **[mg/L]** \\ \hline
2\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.72 \(\pm\) 0.05 \({}^{\text{ab}}\) & 1.54 \(\pm\) 0.23 \({}^{\text{bcd}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 5.01 \(\pm\) 0.10 \({}^{\text{de}}\) \\ \hline
3\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.54 \(\pm\) 0.19 \({}^{\text{a}}\) & 1.90 \(\pm\) 0.14 \({}^{\text{d}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 2.81 \(\pm\) 0.01 \({}^{\text{b}}\) \\ \hline
4\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.94 \(\pm\) 0.11 \({}^{\text{ab}}\) & 1.28 \(\pm\) 0.01 \({}^{\text{ab}}\) & \textless{0.10} \({}^{\text{a}}\) & \textless{0.10} \({}^{\text{a}}\) & 3.80 \(\pm\) 0.13 \({}^{\text{c}}\) \\ \hline
5\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.74 \(\pm\) 0.08 \({}^{\text{ab}}\) & 1.29 \(\pm\) 0.02 \({}^{\text{ab}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.21 \(\pm\) 0.01 \({}^{\text{c}}\) & 3.79 \(\pm\) 0.02 \({}^{\text{c}}\) \\ \hline
6\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.71 \(\pm\) 0.16 \({}^{\text{ab}}\) & 1.69 \(\pm\) 0.13 \({}^{\text{bcd}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.15 \(\pm\) 0.04 \({}^{\text{bc}}\) & 3.28 \(\pm\) 0.04 \({}^{\text{bc}}\) \\ \hline
7\_CS & \textless{0.10} \({}^{\text{a}}\) & 0.88 \(\pm\) 0.15 \({}^{\text{ab}}\) & 1.80 \(\pm\) 0.00 \({}^{\text{cd}}\) & \textless{0.10} \({}^{\text{a}}\) & 0.10 \(\pm\) 0.00 \({}^{\text{ab}}\) & 3.21 \(\pm\) 0.08 \({}^{\text{bc}}\) \\ \hline \hline \end{tabular}  
\({}^{\text{a}}\)Not given.  
\end{table} 
Table 6: _Cont._ \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Organic Acids** & **Spain** & **Brazil** & **German** & **Czech Republic** \\
**[g/L]** & **[84]** & & **[85]** & & **[86]** & **[87]** \\ \hline  & White & Red & White & Red & White & Red \\ \hline tartaric & 3.09 & 2.70 & 1.34 & 2.21 & 1.05 & 1.89 & 2.61 & 1.86 \\ \hline malic & 1.97 & 0.39 & 2.63 & 2.24 & 0.78 & 0.58 & 6.22 & 0.12 \\ \hline acetic & 0.21 & 0.48 & 0.92 & 1.00 & 0.37 & 0.42 & 1.67 & 0.70 \\ \hline lactic & 0.62 & 0.84 & 3.93 & 7.31 & 0.47 & 0.17 & 0.22 & 3.78 \\ \hline citric & 0.46 & 0.60 & - \({}^{\ast}\) & - \({}^{\ast}\) & 1.58 & - \({}^{\ast}\) & 0.56 & 0.27 \\ \hline \hline \end{tabular}  
\({}^{\ast}\)Not given.  
\end{table} 
Table 7: Content of organic acids in wines from selected countries. wines 2.2-2.8 g/L [91]. Cited data indicate, that organic acids concentrations can differ even amongst wines made of the same grapevine variety and produced in similar geographical regions. Opposite results were obtained regarding tartaric acid in the study by [PERSON] et al. The concentrations of this compound were quite similar in wines originated from Rias Baixas (3.5-5.9 g/L), and Ribeiro (3.4-5.5 g/L) regions [91]. Those values are much higher than those in a formerly mentioned article. However, there is no point in comparing those results since the year of cultivation has a significant impact on the tartaric acid concentration in wine [91]. Additionally, commercial yeast was added in the study by [PERSON] et al. [91], while spontaneous fermentation occurred in the study by [PERSON] and [PERSON] [90]. Figure 7: Principal Component Analysis plot for organic acids formed during alcoholic fermentation. (**A**) Loading plot, (**B**) Score plot. The excess of malic acid gives wine a distinctly sourer character, therefore winemakers removes it by the process of de-acidification (i.e., maloalactic fermentation). Another compound, tartaric acid does not affect the taste of wine so intensively, and excessive levels can be removed through cold stabilization [92]. Comparing wines produced in our research with Czech wines--all marked analytes in white wines were at a lower level. In the case of red wines, most of the acids in Czech wines were on a higher level than in our wines.