Mansak Tantikachornkiat

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

Sydney Morgan, Mansak Tantikachornkiat, Chrystal M. Scholl et al. · International Journal of Food Microbiology · 2018 · 34 citations

Food Chemistry, Sensory Attributes, Food Fermentation +7

The use of propidium monoazide in conjunction with qPCR and Illumina sequencing to identify and quantify live yeasts and bacteria

Mansak Tantikachornkiat, Stacey M. Sakakibara, Marissa Neuner et al. · International Journal of Food Microbiology · 2016 · 33 citations

Biology, Quantitative Microbiology, Microbiology +4

Effect of sulfite addition and<i>pied de cuve</i>inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous<i>Saccharomyces uvarum</i>at a commercial winery

Sydney Morgan, Garrett C. McCarthy, Brittany S Watters et al. · FEMS Yeast Research · 2019 · 23 citations · Full text

Implantation and persistence of yeast inoculum in Pinot noir fermentations at three Canadian wineries

Jessica Nicole Lange, Erin Faasse, Mansak Tantikachornkiat et al. · International Journal of Food Microbiology · 2014 · 22 citations

Canadian Wineries, Food Fermentation, Yeast +2

Composition of<i>Saccharomyces cerevisiae</i>strains in spontaneous fermentations of Pinot Noir and Chardonnay

Chrystal M. Scholl, Sydney Morgan, Morgan L. Stone et al. · Australian Journal of Grape and Wine Research · 2016 · 18 citations

Biology, Food Fermentation, In Vitro Fermentation +10