James Osborne

Enologist

Contact for questions related to commercial wine production

541-737-6494

[email protected]

Expertise: Wine grapes , Wine, beer, cider and spirits

Links: Oregon Wine Research Institute , Department of Food Science and Technology

Department/Unit: Food Science and Technology

About
Content
Publications
Awards

Biography

James is as a Professor and Enology Extension Specialist in the Food Science and Technology Department at Oregon State University. He received his PhD from Washington State University in 2005 researching interactions between wine yeast and malolactic bacteria after which he spent time in his native New Zealand working at the University of Auckland and Delegat’s Winery. His current research focuses on the impact of wine microorganisms such as lactic acid bacteria, Brettanomyces, and non-Saccharomyces yeast on wine quality. James is the statewide enology extension specialist for Oregon providing outreach programs for the Oregon wine industry. This includes the development of industry workshops and seminars to aid in the transfer of relevant research results to commercial application as well as technical workshops focused on various enology topics. In addition, James also teaches undergraduate and graduate classes in support of the enology and viticulture program at Oregon State University.

Content by James Osborne

Preparing for harvest: Grape chemistry and pre-fermentation adjustments

This article provides guidance on grape maturity testing and how to determine pre-fermentation adjustments.

James Osborne | Aug 2023 | Article Peer reviewed (Gray level)

Conducting a successful malolactic fermentation

Wine production criteria for ensuring success in malolactic fermentation.

James Osborne | Nov 2022 | Article

Winemaking basics: Can you trust your pH meter?

For winemakers, a pH meter is an indispensable tool. Accurate measurements of acidity are essential to winemaking and help prevent spoilage. But how do you know if a pH meter is accurate? Testing and regular maintenance.

James Osborne | Mar 2021 | Article Peer reviewed (Gray level)

How to assess whether grapes and wines are affected by wildfire smoke

Exposure of wine grapes to wildfire smoke can affect the sensory qualities of wine. Learn how to use laboratory analysis and micro fermentations to assess the impact.

James Osborne, Patricia A. Skinkis, Elizabeth Tomasino | Sep 2020 | Article

Dealing with damaged fruit in the winery

For wineries, grapes that have been damaged, usually by ill-timed rainstorms, pose challenges. Fruit fly larvae are often the most visible result but the bigger danger are microorganisms that can ruin the fruit.

James Osborne | Oct 2019 | Article Peer reviewed (Gray level)

Impact of Smoke Exposure on Wine

Recent wildfires have exposed grapes in some areas to high levels of smoke that can affect wine quality. While there’s still a lot we don’t know, certain practices can help. Grape growers can identify ...

James Osborne, Elizabeth Tomasino | Sep 2019 | Extension Catalog publication Peer reviewed (Orange level)

Simultaneous malolactic fermentation: Is it the right option for your wine?

Malolactic fermentation is a vital step in the production of red wines and some white wines. The process brings balance to wines by reducing acidity. Here's a guide for winemakers on the best time to start the process.

James Osborne | Mar 2019 | Article

Pediococcus quality control chart

Use this flow chart to avoid wine spoilage during fermentation.

James Osborne | Sep 2018 | Article

Yeast nutrients and 'stuck fermentations'

Fermentation doesn't always go as planned. Sometimes, a warm growing season can stall the process of turning grapes into wine. Here's what winemakers need to know to guard against "stuck fermentation," and a guide to the steps you can take to restart a slow or sluggish fermentation.

James Osborne | Sep 2018 | Article

Oregon Wine Research Institute

Visit this website for information about the research activities of the faculty team at the Oregon Wine Research Institute at Oregon State University. Information is intended for the commercial wine grape industry. Content includes research reports, newsletter archives, webinar recordings, upcoming events, and other research-based information from viticulture, enology, and wine business faculty.

Patricia A. Skinkis, James Osborne, Denise L. Dewey | Jul 2018 | Online resource

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