Chrystal M. Scholl

Yeast biotechnology

Osagie A. Osadolor, Patrik R. Lennartsson, M. Taherzadeh, 1992 .

The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

V. Jiranek, D. Durall, S. C. Morgan, 2016 .

Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries.

D. Durall, S. C. Morgan, Chrystal M. Scholl, 2017, International journal of food microbiology.

The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines.

D. Durall, M. Cliff, S. C. Morgan, 2019, International journal of food microbiology.

Composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot Noir and Chardonnay

D. Durall, S. C. Morgan, Marissa Neuner, 2016 .