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An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery.
PLoS One. 2021 Feb 4;16(2):e0225615. doi: 10.1371/journal.pone.0225615. eCollection 2021.
PLoS One. 2021.
PMID: 33539404
Free PMC article.
Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine.
Whitmore BA, McCann SE, Noestheden M, Dennis EG, Lyons SM, Durall DM, Zandberg WF.
Whitmore BA, et al. Among authors: mccann se.
Molecules. 2021 Jul 27;26(15):4519. doi: 10.3390/molecules26154519.
Molecules. 2021.
PMID: 34361670
Free PMC article.
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