Jaboticaba is a fruit species native to Brazil that is appreciated for its sweet fruits, which are rich in chemical compounds. Despite the remarkable potential of this species, only few studies have explored fruit trees native to Brazil. This study aimed to evaluate the physical and chemical characteristics of fruits, the physiological quality of seeds, the production of artisanal fermented beverages, and the molecular characteristics of eight jaboticaba genotypes. The experiment was carried out in a completely randomized design and the following features were analyzed: the physical and chemical characteristics of fruits using four replicates of 25 ripe fruits; the physiological quality of seeds using four replicates of 50 seeds, with four replicates of 25 seedlings employed for growth evaluation; the production and quality of the artisanal fermented jabuticaba, including an analysis of the alcohol content (WAC - %), pH, and total acidity of the fermented jabuticaba (WTA - meq L-1), and molecular diversity, with 50 SSRs evaluated for transferability in eight jabuticaba genotypes. Of these, 12 SSR were selected to produce clear bands that indicated specificity. Genotype 4 presented one of the largest values for fruit mass (15.25 g) and SS/TA ratio (51.92), which are ideal values for in natura consumption and are associated with higher contents of antioxidant compounds, such as anthocyanins and total phenolics. The genotypes had no statistical difference in seedling emergence, with a mean of 97.6%, despite genotype 5 presenting the highest emergence speed (2.75) and the lowest mean emergence time (18.10 days). Genotype 5 was found to be more vigorous. Further, genotypes 2 and 4 were considered ideal for in natura consumption, with fruits presenting high pulp yield, balanced SS/TA ratio, and high contents of antioxidant compounds. Genotypes 6, 3, and 8 displayed great potential for use in industrial processes. The groups of genotypes reflect the detected genotypes with different purposes and may guide divergent crosses for traits of interest in breeding programs.