Jesse J. Aplin

发表

Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.

C. G. Edwards, Kimberly P. White, Jesse J. Aplin, 2019, Food microbiology.

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.

Jungmin Lee, C. Ross, C. G. Edwards, 2022, Journal of food science.

Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines

C. G. Edwards, Jesse J. Aplin, 2022, Fermentation.

Carbohydrate Accumulation and Differential Transcript Expression in Winter Wheat Lines with Different Levels of Snow Mold and Freezing Tolerance after Cold Treatment

D. Skinner, A. Carter, T. Murray, 2020, Plants.

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

C. Ross, C. G. Edwards, Victoria D. Paup, 2021, Fermentation.

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

C. Ross, D. Mattinson, Charles Diako, 2017, Food research international.

Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington State.

C. G. Edwards, Jesse J. Aplin, 2020, Journal of the science of food and agriculture.

Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiae

C. G. Edwards, P. Gibney, Jesse J. Aplin, 2023, Food Microbiology.