College of Agricultural Sciences

J. P. Osborne and EDWARDS, C. H. A. R. L. E. S. G., Bacteria Important during Winemaking, vol. 50. Elsevier, 2005, pp. 139 - 177.

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.

P. Schreiner and Osborne, J. P., “Defining phosphorus requirements for Pinot noir grapevines”, American Journal of Enology and Viticulture, vol. 69, 2018.

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.

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.

A. Sereni, Osborne, J. P., and Tomasino, E., “Exploring retro-nasal aroma’s influence on mouthfeel perception of Chardonnay wines”, Beverages, vol. 2, 2016.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

M. Wade, Osborne, J. P., and Edwards, C. G., “Role of Pediococcus in winemaking”, Australian Journal of Grape and Wine Research, vol. 24, 2018.

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.