The ability of the must material as well as the fifteen wine samples to scavenge the DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical was used to test their antioxidant activity. The average value of (6.9 0.3) mmol Trolox/L was found across all wine samples, but the must material shown antioxidant activity that was almost 60% higher. This is the first study that we are aware of that examines the relationship between the antioxidant activity of the corresponding red wine and must and the indigenous yeast flora of the Mavrodafni Kefalonias grape variety. These two islands, along with a few others that are smaller, are all part of the district of Kefalonia and Ithaca, which lies in the Ionian Sea to the west of Greece. The soil of a islands has a lot of calcium. It is primarily made of clay in some places and other places. The development of the grape and flavor profile is influenced by climatic and cultural factors, resulting in aromatic features. The optimal environment for viticulture is a result of the discontinuous mountainous terrain as well as the variety of microclimates, which are mostly influenced by the sea. In fact, the region has a long history of producing wine. Kefalonia is renowned because of its white wines, particularly "Robola," and also has three grape growing regions that together encompass 1,191 acres of grapes on the island. However, there are other indigenous native grape types that are still in use today, and the wines they produce are exported all over the world. Among them, two, Robola and Mavrodafni, have been given a high-quality appellation of origin. Additionally, there has been a rise in the market for organic goods in recent years. Due to this, part of the island’s vineyards has been converted to biological ones, and all wineries are increasingly producing biological wine. Some vineyards use spontaneous fermentation to manufacture wine in order to accomplish this goal. A number of yeast species and lactobacilli found on the grapes and equipment are used in the complex process of spontaneous wine production. These organisms affect the chemical composition of the wine as well as the kinetics of development and metabolism of the yeast and bacteria. These yeasts, as according Barata , can be divided into three groups: the intensive species, which cannot alter wine provided due diligence is observed during the wine-making process; the fermentation process species, which controls the transformation of sugar and malic acid; and the spoilage species, which can alter wine even when adhering to the strictest good manufacturing practices (GMPs). Although these yeasts don't create alcohol, they do contribute to the flavor and aroma of the finished product as the fermentation process progresses. The majority of wild yeasts are eliminated by adding sulfite to wine grapes, at which point industrial yeast used for making wine is added. As a result, commercial yeast-produced wine lacks the aroma that comes from the wild, local yeast population.