Found 12 results
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Filters: First Letter Of Title is I and Author is James P Osborne  [Clear All Filters]
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.
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
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.
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.
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.
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 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.