Following the planned activities of the project, after microbiological and molecular identification, the oenological characterization of all isolates was completed. The results of the resistance of non-Saccharomyces yeasts to different concentrations of SO2 and ethanol were obtained, the capacity of H2S production was determined, and the ability to grow at different temperatures, the production of acetic acid and the activity of hydroxycinnamic acid decarboxylase (HCDC) were tested. The photographs show samples of the results of H2S production capacity (Figure 1), resistance of isolates to different concentrations of SO2 (Figure 2) and positive for HCDC (Figure 3).
