Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration

Researchers at the Norwegian University of Life Sciences explored how yeast strains can naturally enhance color in white wine fermentation. Using the INFORS HT Multifors bioreactor and eve software, they examined Starmerella bacillaris strains that influence wine color, polyphenol content, and antioxidant properties. The findings suggest that S. bacillaris offers an eco-friendly alternative to artificial additives in winemaking, highlighting its potential to improve food quality naturally. This study paves the way for sustainable practices and innovative applications in food production and fermentation.