Evaluation of fermentation kinetics and wine quality parameters of distinctive Florida muscadine wines fermented with autochthonous yeast strains

Abstract

Commercial Saccharomyces cerevisiae starter cultures dominate modern wine fermentation; however, reliance on genetically uniform strains may limit expression of regional characteristics, particularly in non-Vitis vinifera species such as the native American muscadine grape (Muscadinia rotundifolia). As Florida’s wine industry expands, characterization of endemic microbial resources represents an opportunity to enhance fermentation performance and regional wine identity.

This study established a repository of native yeast populations associated with Florida muscadine grapes and evaluated their fermentative potential for enological application. Spontaneous fermentations were conducted using juice from the cultivars ‘Floriana,’ ‘Noble,’ and ‘Carlos,’ enabling isolation of indigenous yeast communities throughout fermentation.

Molecular identification recovered more than 250 yeast accessions representing five genera, including Pichia, Saccharomyces, Starmerella, Hanseniaspora, and Nakaseomyces.

Representative isolates were assessed in controlled fermentations of muscadine juice and compared with a commercial S. cerevisiaestrain using a composite fermentation quality index integrating ethanol production, residual sugar utilization, glycerol formation, and volatile acidity. Native Saccharomyces species demonstrated efficient sugar depletion and favorable metabolite profiles, while select non-Saccharomyces isolates exhibited elevated glycerol production and moderated volatile acidity while maintaining desirable fermentation kinetics.

These findings confirm the presence of diverse autochthonous yeast communities adapted to Florida vineyard environments and identify promising candidates for tailored fermentation strategies. Development of a curated culture collection integrating genotypic and phenotypic characterization provides a foundation for mixed-culture fermentations and technology transfer supporting innovation and product differentiation in emerging warm-climate wine regions.

References

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Acknowledgements

USDA-NIFA 1890 Capacity Building Grant (CBG) Program, Florida Specialty Crop Block Grant Program (FL SCBGP), Florida Wine (formerly Viticulture) Trust Fund.