M. L. Stone

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.

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

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