Jay Martiniuk

Jay Martiniuk




University of British Columbia, Master of Science in Food Science

FNH 330: Introduction to Wine Science 1

FNH 335: Introduction to Wine Science 2

FNH 405: Microbiology of Fermented Foods and Beverages

McCarthy GC^, Morgan SC^, Martiniuk JT, Newman B, McCann S, Measday V, Durall DA. 2021. An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery. PLOS ONE 16(2): e0225615.

Cheng E^, Martiniuk JT^, Hamilton J, McCarthy GC, Castellarin SD, Measday V. 2020. Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region. Front. Genet. Aug 31; 11:908.

Martiniuk JT, Pacheco B, Russell G, Tong S, Backstrom I, Measday V. 2016. Impact of commercial strain use on Saccharomyces cerevisiae population structure and dynamics in Pinot Noir vineyards and spontaneous fermentations at a Canadian winery. PLOS ONE 11(8): e0160259.

^equal contributions to authorship