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Stephanie E. McCann
Stephanie E. McCann
University of British Columbia
Yeast
Wine
Saccharomyces
Winemaking
Food science
3
Papers
2
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0
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Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine.
2021
Molecules
Brandon A Whitmore
Stephanie E. McCann
Matthew Noestheden
Eric G. Dennis
Sarah M. Lyons
Daniel M. Durall
Wesley F. Zandberg
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Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations
2021
OENO One
Sarah M. Lyons
Sydney C. Morgan
Stephanie E. McCann
Samantha Sanderson
Brianne L. Newman
Tommaso Liccioli Watson
Vladimir Jiranek
Daniel M. Durall
Wesley F. Zandberg
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An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery
2021
PLOS ONE
Garrett C. McCarthy
Sydney C. Morgan
Jonathan T. Martiniuk
Brianne L. Newman
Stephanie E. McCann
Vivien Measday
Daniel M. Durall
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Citations (2)
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