James P Osborne

Summary

Affiliation: Oregon State University
Country: USA

Publications

  1. ncbi request reprint Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation
    James P Osborne
    Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA
    Int J Food Microbiol 118:27-34. 2007
  2. doi request reprint Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees
    Jeffrey D Rowe
    Food Science and Technology, Oregon State University, Corvallis, Oregon 97331 6602, USA
    J Agric Food Chem 58:2337-46. 2010

Collaborators

Detail Information

Publications2

  1. ncbi request reprint Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation
    James P Osborne
    Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA
    Int J Food Microbiol 118:27-34. 2007
    ..ferm that was not present in wine fermented by a non-antagonistic yeast, S. cerevisiae strain Saint Georges S101. The ability of the peptide to inhibit O. oeni seemed to be dependent on the presence of SO(2)...
  2. doi request reprint Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees
    Jeffrey D Rowe
    Food Science and Technology, Oregon State University, Corvallis, Oregon 97331 6602, USA
    J Agric Food Chem 58:2337-46. 2010
    ..Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling...