James Osborne is a microbiologist and researcher with the Oregon Wine Research Institute, based at Oregon State University. His work takes him into the universe of tiny living things--the microorganisms and chemicals that make such a big difference in the quality of wine. Special Thanks to: Bill Boggess, Executive Associate Dean, OSU College of Agricultural Sciences Danielle Gabriel, inspiration for OWRI research video series More about his work: https://owri.oregonstate.edu/sites/agscid7/files/owri_report_osborne.pdf https://owri.oregonstate.edu/