Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine

by Brandon A. Whitmore, Stephanie E. McCann, Matthew Noestheden, Eric G. Dennis, Sarah M. Lyons, Daniel M. Durall, Wesley F. Zandberg
Published 2021-07-01

An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery.

by Garrett C McCarthy, Sydney C Morgan, Jonathan T Martiniuk, Brianne L Newman, Stephanie E McCann, Vivien Measday, Daniel M Durall
Published 2021-01-01