Haochi Cui: Who Shapes the Delicate Queen’s Colour?

This study used a three-phase synthetic grape medium screening platform to evaluate selected non-Saccharomyces yeasts in mixed fermentation with Saccharomyces cerevisiae. Fermentation completion and colour-related responses were assessed across progressively redesigned Pinot Noir pigment matrices using residual sugar, visible absorbance, anthocyanins, tannins, pyruvate, acetaldehyde and pigment partitioning between wine and lees.

The results showed that yeast treatment and matrix composition both influenced fermentation performance and pigment fate. Selected mixed cultures improved colour-related outcomes relative to the S. cerevisiae control under specific conditions, while responses varied between phases. These findings identify promising yeast combinations for subsequent validation in real Pinot Noir fermentations and further investigation of the molecular mechanisms underlying colour development and stability.</p>