Education
BApplSci 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

Professional Activities
American Society for Enology and Viticulture, Australian Society of Viticulture and Enology, Institute of Food Technologists.

Research Interests
Wine Microbiology
     Malolactic fermentation
     Microbial spoilage of wine
     Wine yeast-bacteria interactions
     Problematic alcoholic and malolactic fermentations
     Acetaldehyde metabolism by malolactic bacteria and its enological consequences

Representative Publications
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).

Page updated 11/02/06