College of Agricultural Sciences

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, 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.

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.