James P Osborne
Affiliation: Oregon State University
- Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentationJames 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)...
- Systematic identification of yeast proteins extracted into model wine during aging on the yeast leesJeffrey 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...