Table 5.

Fermentation performance at cellar level by the selected indigenous S. cerevisiae strain in comparison to the commercial one.

Parameters	Indigenous strain (MPR2-24)	Commercial strain (ES 454)
Total aciditya	7,56	7,82
Volatile aciditya	0.18	0.22
Ethanolb	12.59	11.72
Acetaldehydec	15,72	19,28
Ethylacetatec	63.25	64.61
n-Propanolc	33.77	46.63
Isobutanolc	31.03	48.86
Amyl alcoholsc	344.17	292.98

^a,g L⁻¹;

^b,% v/v;

^c,mg L⁻¹.