## 5 Conclusions  
Our investigations on candidate strains isolated from local PA vineyards suggest the potential of non-_Saccharomyces_ yeasts in winemaking based on the unique fermentation characteristics. Two candidate strains, _Hansenispora__opuntiae_ PSWCC64 and _Pichia kudriazevii_ PSWCC102 demonstrated relatively high tolerance to ethanol at 8-10% as well as the ability to produce volatile metabolites associated with flowery and fruity aroma which was negatively correlated to _S. cerevisiae_ BY4742 control strain. This study provides an exciting step to incorporate non-_Saccharomyces_ yeasts within winemaking of hybrid grapes to enhance regional characteristics and quality of hybrid grapes. Other isolated strains in our collection constitutes a valuable source for more microbiological, evolutionary, and ecological studies to provide more beneficial knowledge to the Pennsylvania Wine Industry and fortify the interest in the novel non-_Saccharomyces_ yeasts as the wine starters. **Supplementary Materials:** The following are available online at [[https://www.mdpi.com/2311-5](https://www.mdpi.com/2311-5)]([https://www.mdpi.com/2311-5](https://www.mdpi.com/2311-5)) 637/7/1/15/s1, Figure S1: Fermentation kinetics of candidate non-_Saccharomyces_ strains compared with control _S. cerevisiae_ BY4742 inoculated into sterile juice. Figure S2. Volatile compounds in sterile juice and inoculated fermentations grouped based on chemical structures. Table S1. Fungal species identified from spontaneously fermenting Chambourcin grapes isolated from three Pennsylvania vineyards at 0 and 24 h combined by number of species and relative abundance (%). Table S2. List of volatiles detected in sterile juice and inoculated fermentations with candidate non-_Saccharomyces_ strains and _S. cerevisiae_ BY4742 with mean retention time (RT) and Kovats retention indices (RI). Table S3. Volatile compounds with significant difference (ANOVA, FDR-adjusted \(p\)-value \(<\) 0.05) across inoculated fermentations with candidate yeast strains. Data shown here were after normalization by control group, _S. cerevisiae_ BY4742. Conceptualization and methodology, C.T.F., X.D., and J.W. ; validation, formal analysis, and investigation, C.T.F. ; resources, J.W. ; data curation and visualization, C.T.F. and J.W. ; writing--original draft preparation, C.T.F. ; writing--review and editing, X.D. and J.W. ; supervision, project administration and funding acquisition, J.W. All authors have read and agreed to the published version of the manuscript. This research was funded by U.S. Department of Agriculture National Institute of Food and Agriculture and Hatch Appropriations under Project #FEN04699 and Accession #1019351 and the Crouch Endowment for Viticulture, Enology, and Pomology Research. * _[PERSON] et al. (2016)_ [PERSON]; [PERSON] [PERSON]; [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON] The Oenological Potential of Hansenispora Uvarum In Simultaneous And Sequential Co-Fermentation With Saccharomyces Cerevisiaee For Industrial Wine Production. _Front. Microbiol._**2016**, \(7\), 670. [CrossRef]
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* _[PERSON] et al. (2020)_ [PERSON]; [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON] Contribution Of Non-Saccharomyces Yeasts To Wine Volatile And Sensory Diversity: A Study On Lachance Thermotolerans, Metschnikowia Spp. And Starmerella Bacillaris Strains Isolated In Italy. _Int. J. Food Microbiol._**2020**, _318_, 108470. [CrossRef] [PubMed]
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