Autochthonous yeasts from Florida vineyards produce distinct aroma profiles and support regional identity development in Muscadine wines

Abstract

Florida’s wine industry generates more than $20 billion in annual economic activity, placing the state among the top three wine markets in the United States. Consumer research further indicates that wine buyers increasingly value locally produced products, with several generations demonstrating a willingness to pay premiums for wines labeled with regional origin. Muscadine grapes (Muscadinia rotundifolia), which are well adapted to the region’s warm, humid climate and tolerant of endemic diseases, represent the primary wine grape grown in Florida and serve as the foundation of the state’s growing wine sector. Despite this unique regional identity, most wineries rely on commercial Saccharomyces cerevisiae starter cultures developed for vinifera wines, which may limit the expression of regional wine character and distinctive aroma characteristics. The wine research program at the Center for Viticulture maintains the “Database of Southern Wines” and, since 2022, the “Reference Biorepository of Autochthonous Florida Yeast” with more than 200 isolates to support studies on fermentation performance and aroma development.

This study evaluates the functional enological potential of this collection and examines volatile organic compound (VOC) production during controlled microfermentations of muscadine must with selected FL autochthonous yeast isolates.

Representative strains from both Saccharomyces and non-Saccharomyces genera were compared with a commercial Saccharomyces cerevisiae reference strain. Volatile profiles were analyzed using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME–GC–MS) to examine differences in fermentation-derived aroma metabolites among yeast strains.

Clear strain-dependent differences were observed among several fermentation-derived aroma metabolites. Native Saccharomyces and non-Saccharomyces isolates produced distinct aroma profiles relative to the commercial control, suggesting differences in the regulation of metabolic pathways involved in fatty acid and ester biosynthesis. These results indicate that utilizing native yeast strains can diversify aroma expression and provide new fermentation options for muscadine wine production.

Together, these findings highlight the functional importance of indigenous yeast populations associated with Florida muscadine vineyards. Continued integration of volatile metabolite analysis with the characterization of regional yeast biodiversity will support targeted strain selection and fermentation strategies that contribute to the development of regional identity in Florida muscadine wines.

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.