## 3 Results
Although there was a smoother decrease, the autochthonous yeast strains F-8 and F-78 pointed toward a similar shape of decrease in comparison to commercial yeast strain D-80 in the total sugar contents throughout time in the wines from the Cabernet Sauvignon grape variety (Figure 2). The alcohol content for Cabernet Sauvignon wines were in the range of 14.11-14.96% (vol.). Furthermore, the amount of total residual sugars was less than 3 g/L. Statistical analysis (two-way ANOVA) indicated that the fermentation rate of indigenous yeast strain F-78 was superior for the musts (especially over 3-7 days for Vranec wines and 3-9 days for Cabernet Sauvignon wines) in comparison to the fermentation rate of indigenous F-8 and commercial D-80 yeast strains (Table 3). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Days of** **Fermentation**} & \multirow{2}{*}{**Type of Yeast**} & \multirow{2}{*}{**Content of Sugar**} & \multirow{2}{*}{**Days of** **Fermentation**} & \multirow{2}{*}{**Type of Yeast**} & **Content of Sugar** \\  & & & **in Must from** **Vranec Games** & & **in Must from** **Cabernet** \\  & & **(g/L)** & & & **Sauvignon Grapes** \\  & & & & & **(g/L)** \\ \hline \multirow{3}{*}{3} & F-8 & 215.0 \(\pm\) 9.2 b  & \multirow{3}{*}{3} & F-8 & 214.1 \(\pm\) 12.9 b  \\  & F-78 & 195.5 \(\pm\) 8.9 a  & & F-78 & 198.6 \(\pm\) 10.8 a  \\  & D-80 & 221.3 \(\pm\) 11.0 b  & & D-80 & 228.4 \(\pm\) 13.6 b  \\ \hline \multirow{3}{*}{4} & F-8 & 204.2 \(\pm\) 10.8 b  & & F-8 & 202.5 \(\pm\) 11.8 b  \\  & F-78 & 160.4 \(\pm\) 12.2 a  & 4 & F-78 & 185.8 \(\pm\) 14.1 a  \\  & D-80 & 210.9 \(\pm\) 9.7 b  & & D-80 & 211.9 \(\pm\) 12.8 b  \\ \hline \multirow{3}{*}{5} & F-8 & 170.5 \(\pm\) 8.3 b  & & F-8 & 194.4 \(\pm\) 10.0 b  \\  & F-78 & 134.8 \(\pm\) 10.1 a  & 5 & F-78 & 179.0 \(\pm\) 12.8 a  \\  & D-80 & 190.1 \(\pm\) 9.9 c  & & D-80 & 202.1 \(\pm\) 13.1 b  \\ \hline \multirow{3}{*}{6} & F-8 & 140.7 \(\pm\) 10.8 b  & & F-8 & 188.5 \(\pm\) 12.6 b  \\  & F-78 & 92.8 \(\pm\) 9.2 a  & 6 & F-78 & 164.7 \(\pm\) 13.1 a  \\  & D-80 & 174.3 \(\pm\) 12.4 c  & & D-80 & 196.5 \(\pm\) 13.0 b  \\ \hline \multirow{3}{*}{7} & F-8 & 85.5 \(\pm\) 9.5 b  & & F-8 & 183.3 \(\pm\) 12.5 b  \\  & F-78 & 72.6 \(\pm\) 10.4 a  & 7 & F-78 & 151.8 \(\pm\) 12.4 a  \\  & D-80 & 99.9 \(\pm\) 7.1 c  & & D-80 & 187.6 \(\pm\) 9.8 b  \\ \hline \multirow{3}{*}{8} & F-8 & 170.3 \(\pm\) 13.0 b  \\  & & 8 & F-78 & 120.1 \(\pm\) 9.6 a  \\  & & 9 & F-78 & 98.5 \(\pm\) 7.5 a  \\  & & & D-80 & 163.8 \(\pm\) 11.5 b  \\ \hline \multicolumn{3}{c}{ANOVA factors and interactions} \\ \hline \multicolumn{3}{c}{\(p\)-values} \\ \hline Days of & **0.00** & **0.001** & & \\ fermentation & **0.01** & & \\ Type of yeast & **0.01** & & **0.02** & \\ Grape Variety & 0.12 & & 0.49 & \\ Days of & **0.01** & & **0.03** & \\ fermentation x & **0.01** & & & \\ type of yeast & & & & \\ Days of & & & & \\ fermentation x & 0.14 & & 0.09 & \\ grape variety & & & & \\ Type of yeast x & 0.32 & & 0.58 & \\ grape variety & & & & & \\ \hline \hline \end{tabular} Note: Mean \(\pm\) STDV were expressed in % of two replicates and four analytical measurements. The different superscript letters (a–c) mean significant differences (\(p<0.05\)) among the results in the same column in decreasing order. Faster decrease of content of sugar means higher efficiency of the yeast. Significant \(p\) values (\(p<0.05\)) are shown in bold.  
\end{table} 
Table 3: Two-way ANOVA statistical analysis for fermentation of the must from Vranec (from the 3 rd to 7 th days) and Cabernet Sauvignon (from the 3 rd to 9 th days) grapes. The results from the statistical analysis presented in Table 3 indicated that days of fermentation, type of yeast, and interaction of days of fermentation as significant factors for wines from both varieties of grapes.