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Found 24 results
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James P Osborne
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2018
P. Schreiner
and
Osborne, J. P.
,
“
Defining phosphorus requirements for Pinot noir grapevines
”
,
American Journal of Enology and Viticulture
, vol. 69, 2018.
P. Mohekar
,
Osborne, J. P.
, and
Tomasino, E.
,
“
Effects of fining agents, reverse osmosis and wine age on brown marmorated stink bug (Halyomorpha halys) taint in wine
”
,
Beverages
, vol. 4, 2018.
F. Yuan
,
R. Schreiner, P.
,
Osborne, J. P.
, and
Qian, M. C.
,
“
Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition
”
,
American Journal of Enology and Viticulture
, vol. 69, no. 4, pp. 371 - 385, 2018.
Y. Fang
,
Schreiner, P.
,
Osborne, J. P.
, and
Qian, M. C.
,
“
The impact of soil NPK supply on Pinot noir wine phenolics and aroma composition
”
,
American Journal of Enology and Viticulture
, vol. 69, 2018.
R. P. Schreiner
,
Osborne, J. P.
, and
Skinkis, P. A.
,
“
Nitrogen requirements of Pinot noir based on growth parameters, must composition, and fermentation behavior
”
,
Am. J Enol. Vitic.
, vol. 69, pp. 45-58, 2018.
M. Wade
,
Osborne, J. P.
, and
Edwards, C. G.
,
“
Role of Pediococcus in winemaking
”
,
Australian Journal of Grape and Wine Research
, vol. 24, 2018.
2017
P. Mohekar
,
Osborne, J. P.
,
Wiman, N. G.
,
Walton, V. M.
, and
Tomasino, E.
,
“
Influence of Winemaking Processing Steps on the Amounts of (
E
)-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug (
Halyomorpha halys
)
”
,
Journal of Agricultural and Food Chemistry
, vol. 65, no. 4, pp. 872 - 878, 2017.
2016
A. Sereni
,
Osborne, J. P.
, and
Tomasino, E.
,
“
Exploring retro-nasal aroma’s influence on mouthfeel perception of Chardonnay wines
”
,
Beverages
, vol. 2, 2016.
M. Strickland
,
Schopp, L. M.
,
Edwards, C. G.
, and
Osborne, J. P.
,
“
Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces
”
,
American Journal of Enology and Viticulture
, vol. 67, 2016.
A. Wells
and
Osborne, J. P.
,
“
Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation
”
,
South African Journal of Enology and Viticulture
, vol. 32, no. 2, 2016.
2015
S. C. Chescheir
,
Philbin, D.
, and
Osborne, J. P.
,
“
Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis
”
,
American Journal of Enology and Viticulture
, vol. 66, 2015.
T. R. Burns
and
Osborne, J. P.
,
“
Investigating the loss of Pinot noir wine color and polymeric pigment due to malolactic fermentation and possible mechanisms
”
,
American Journal of Enology and Viticulture
, vol. 66, 2015.
2013
T. R. Burns
and
Osborne, J. P.
,
“
Impact of malolactic fermentation on the color and color stability of pinot noir and merlot wine
”
,
American journal of enology and viticulture
, p. ajev–2013, 2013.
L. M. Schopp
,
Lee, J.
,
Osborne, J. P.
,
Chescheir, S. C.
, and
Edwards, C. G.
,
“
Metabolism of non-esterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis
”
,
Journal of Agricultural Food Chemistry
, vol. 61, 2013.
2012
A. Wells
and
Osborne, J. P.
,
“
Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.
”
,
Lett Appl Microbiol
, vol. 54, no. 3, pp. 187-94, 2012.
D. G. Takush
and
Osborne, J. P.
,
“
Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine
”
,
Australian Journal of Grape and Wine Research
, vol. 18, pp. 131–137, 2012.
2011
J. E. F. F. R. I. C. BOHLSCHEID
,
Osborne, J. P.
,
ROSS, C. A. R. O. L. Y. N. F.
, and
EDWARDS, C. H. A. R. L. E. S. G.
,
“
INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES
”
,
Journal of Food Quality
, vol. 34235110241445953661465036154051527513147453094, no. 1, pp. 51 - 55, 2011.
D. G. Takush
and
Osborne, J. P.
,
“
Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking
”
,
American Journal of Enology and Viticulture
, vol. 62, no. 4, pp. 536 - 541, 2011.
2010
J. D. Rowe
,
Harbertson, J. F.
,
Osborne, J. P.
,
Freitag, M.
,
Lim, J.
, and
Bakalinsky, A. T.
,
“
Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.
”
,
J Agric Food Chem
, vol. 58, no. 4, pp. 2337-46, 2010.
2007
J. P. Osborne
and
Edwards, C. G.
,
“
Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation.
”
,
Int J Food Microbiol
, vol. 118, no. 1, pp. 27-34, 2007.
2006
J. P. Osborne
,
A Morneau, D.
, and
R de Orduña, M.
,
“
Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.
”
,
J Appl Microbiol
, vol. 101, no. 2, pp. 474-9, 2006.
J. P. Osborne
and
EDWARDS, C. H. A. R. L. E. S. G.
,
“
Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low- and high-nitrogen conditions: a study in synthetic media
”
,
Australian Journal of Grape and Wine Research
, vol. 121792368424035513140626384121125484554561813789155443334475084610747513661793064, no. 1, pp. 69 - 78, 2006.
2005
J. P. Osborne
and
EDWARDS, C. H. A. R. L. E. S. G.
,
Bacteria Important during Winemaking
, vol. 50. Elsevier, 2005, pp. 139 - 177.
2000
J. P. Osborne
,
R de Orduña, M.
,
Pilone, G. J.
, and
Liu, S. Q.
,
“
Acetaldehyde metabolism by wine lactic acid bacteria.
”
,
FEMS Microbiol Lett
, vol. 191, no. 1, pp. 51-5, 2000.