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Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
J Food Sci. 2023 Jan;88(1):462-476. doi: 10.1111/1750-3841.16418. Epub 2022 Dec 18.
J Food Sci. 2023.
PMID: 36529878
Free PMC article.
Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiae.
Carbon HN, Aplin JJ, Jiang GZ, Gibney PA, Edwards CG.
Carbon HN, et al. Among authors: aplin jj.
Food Microbiol. 2023 Sep;114:104308. doi: 10.1016/j.fm.2023.104308. Epub 2023 May 24.
Food Microbiol. 2023.
PMID: 37290869
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Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state.
Aplin JJ, Edwards CG.
Aplin JJ, et al.
J Sci Food Agric. 2021 Mar 15;101(4):1715-1719. doi: 10.1002/jsfa.10769. Epub 2020 Sep 16.
J Sci Food Agric. 2021.
PMID: 32869309
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Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.
Aplin JJ, White KP, Edwards CG.
Aplin JJ, et al.
Food Microbiol. 2019 Feb;77:158-165. doi: 10.1016/j.fm.2018.09.004. Epub 2018 Sep 4.
Food Microbiol. 2019.
PMID: 30297046
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