1997 - Massey University, New Zealand, Microbiology
Post Grad Dip Sci
1998 - Massey University, New Zealand, Microbiology
MSc 2000 - Massey University, New Zealand, Microbiology
Ph.D. 2005 - Washington State University, Pullman, Food Science
American Society for Enology and Viticulture, Australian Society of Viticulture and Enology, Institute of Food Technologists.
Microbial spoilage of wine
Wine yeast-bacteria interactions
Problematic alcoholic and malolactic fermentations
Acetaldehyde metabolism by malolactic bacteria and its enological consequences
Osborne, J. P., Mira de Orduna, R., Pilone, G. J., and Liu, S. -Q. (2000). Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiology Letters 191 , 51-55.
Osborne, J. P., and Edwards, C. G. (2005) Bacteria in winemaking. In : Advances in Food and Nutrition Research. S. Taylor (Ed.). 50 : 139-177.
Osborne, J. P., and Edwards. C. G. (2005). Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low and high nitrogen conditions. Australian Journal of Grape and Wine Research 12 , 69-78.
Osborne, J.P., Dube Morneau, A., and Mira de Orduna, R. (2005). Degradation of free and sulphur dioxide bound acetaldehyde by malolactic lactic acid bacteria in wine. Journal of Applied Microbiology 101 : 474-479.
Osborne, J. P., and Edwards. C. G. (2006). Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation. International Journal of Food Microbiology (submitted).
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