James Osborne

Associate Professor, Enology Extension Specialist
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Office: 541-737-6494
Fax: 541-737-1877

Wiegand Hall

Wiegand Hall 108A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Enology

My research focuses on microbial spoilage bacteria in wines, impacts of yeast strain on flavor and aroma production from saccharomyces, natural ferment yeasts, acetaldehyde metabolism by malolactic bacteria and its enological consequences, malolactic fermentation, and wine yeast bacteria interactions. Extension activities include developing statewide continuing education in enology for the wine industry in Oregon. Read more about James' research click here. 

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.

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At OSU
Affiliated with: 
Food Science and Techno
Career Links: 
Department of Food Science & Technology
My Publications

2018

Journal Article

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

2017

Journal Article

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

Journal Article

A. Sereni, Osborne, J. P., and Tomasino, E., “Exploring retro-nasal aroma’s influence on mouthfeel perception of Chardonnay wines”, Beverages, vol. 2, 2016.
H. Hall, Zhou, Q., Qian, M. C., and Osborne, J. P., “Impact of yeast present during prefermentation cold maceration of Pinot noir grapes on wine volatile aromas”, American Journal of Enology and Viticulture, p. ajev–2016, 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.

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