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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.