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Submitted by yacasd on Mon, 04/01/2013 - 3:36pm
Food Science and Technology
Associate Professor & Enology Extension Specialist
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
American Society for Enology and Viticulture, Australian Society of Viticulture and Enology, Institute of Food Technologists.
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.
Burns, T. and Osborne, J.P. (2013). Impact of malolactic fermentation on the color and color stability of Pinot noir and Merlot wine. American Journal of Enology and Viticulture. 64: (3): 370--377.
Takush, D.T., and Osborne, J.P. (2012). Impact of yeast on the aroma and flavour of Oregon Pinot noir wine. Australian Journal of Grape and Wine Research. 18: 131-137.
Wells, A., and Osborne J.P. (2012). Impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria. Letters in Applied Microbiology 54: 187-194.
Takush, D.T., and Osborne, J.P. (2011). Investigating high hydrostatic pressure processing as a tool for studying yeast during red winemaking. American Journal of Enology and Viticulture. 62: (4): 536-541.
O’Neil, A., and Osborne J.P. (2011). Production of SO2 and SO2 binding compounds by Saccharomyces during alcoholic fermentation and the impact on malolactic fermentation. South African Journal of Enology and Viticulture. 32: 267-279.
Bohlscheid, J.C., Osborne, J.P., Ross, C.F., and Edwards, C.G. (2011). Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces. Journal of Food Quality. 34: 51-55.
Rowe, J. D., Harbertson J. F., Osborne, J. P., Freitag, M., and Bakalinsky A. T. (2010). Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees. Journal of Agricultural Food Chemistry. 58 2337-2346.
Osborne, J. P., and Edwards. C. G. (2007). Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation. International Journal of Food Microbiology. 118, 27-34.
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. (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., and Edwards, C. G. (2005) Bacteria in winemaking. In: Advances in Food and Nutrition Research. S. Taylor (Ed.). 50: 139-177.
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.
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