D. Inglis

发表

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

G. Pickering, J. Kelly, Fei Yang, 2018, Fermentation.

Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation

D. Inglis, G. Pigeau, Debra L. Inglis, 2007, Journal of applied microbiology.

Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation

D. Inglis, G. Pigeau, Debra L. Inglis, 2005, Journal of applied microbiology.

Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine

A. Lonvaud, D. Erasmus, J. Coulon, 2006, American Journal of Enology and Viticulture.

Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid

D. Inglis, F. Yang, S. J. Martin, 2018, Journal of applied microbiology.

Yeast strain affects 3‐isopropyl‐2‐methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine

G. Pickering, Y. Kotseridis, I. Brindle, 2008 .

Good Bugs Gone Bad:Coccinellidae, Sustainability And Wine

R. Hallett, G. Pickering, D. Inglis, 2011 .

Applying temporal check‐all‐that‐apply (TCATA) to mouthfeel and texture properties of red wines

D. Inglis, Belinda Kemp, Steven Trussler, 2019, Journal of Sensory Studies.

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

G. Pickering, J. Kelly, D. Inglis, 2020 .

Concentration effect of Riesling Icewine juice on yeast performance and wine acidity

E. Bozza, D. Inglis, G. Pigeau, 2007, Journal of applied microbiology.

Sensory and chemical characteristics of Canadian ice wines

G. Pickering, C. Nurgel, D. Inglis, 2004 .

Effect of Yeast Inoculation Rate, Acclimatization, and Nutrient Addition on Icewine Fermentation

G. Pickering, A. Reynolds, D. Inglis, 2004, American Journal of Enology and Viticulture.

Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes

M. Day, P. Chambers, J. Bellon, 2015, Applied Microbiology and Biotechnology.

Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

G. Pickering, J. Kelly, L. Dowling, 2020 .

Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

Gary J. Pickering, G. Pickering, Y. Kotseridis, 2010 .

Clone and Rootstock Interactions Influence the Cold Hardiness of Vitis vinifera cvs. Riesling and Sauvignon blanc

James J. Willwerth, D. Inglis, Belinda Kemp, 2020, American Journal of Enology and Viticulture.

A Novel Method for Controlling Multicolored Asian Lady Beetle (Coleoptera: Coccinellidae) in Vineyards

R. Hallett, G. Pickering, M. Sears, 2012, Environmental entomology.

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

Fei Yang, D. Inglis, C. Heit, 2017 .

White winemaking in cold climates

James J. Willwerth, G. Pickering, D. Inglis, 2022, White Wine Technology.

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

D. Inglis, Jared Muysson, Laurianne Miller, 2019, Fermentation.

Investigating the use of partial napping with ultra-flash profiling to identify flavour differences in replicated, experimental wines

James J. Willwerth, G. Pickering, D. Inglis, 2018, Journal of Wine Research.

Sensory and chemical characteristics of Canadian ice wines

G. Pickering, C. Nurgel, D. Inglis, 2004 .