Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

by Belinda Kemp, Jessy Plante, Debra L. Inglis
Published 2020-02-01

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

by Fei Yang, Caitlin Heit, Debra L. Inglis
Published 2017-11-01

Behavioural measures reflect pain-mitigating effects of meloxicam in combination with Tri-Solfen® in mulesed Merino lambs

by L. Inglis, S. Hancock, M. Laurence, A. Thompson
Published 2019-01-01

Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study

by Jennifer M. Kelly, Debra L. Inglis, Gary J. Pickering
Published 2020-01-01

The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation

by Jared Muysson, Laurianne Miller, Robert Allie, Debra L. Inglis
Published 2019-10-01

Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions

by Jennifer Kelly, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, Debra L. Inglis
Published 2018-09-01