James Osborne

Contact James Osborne

Office Phone


Please answer this simple math question. We use it to help prevent SPAM entries from bots. Thank you!

13 + 1 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.


James is as an Associate 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

Simultaneous Malolactic Fermentations: The Right Option for You?

What is Malolactic Fermentation? Malolactic fermentation (MLF) is a vital step in the production of red wines as well as some white wines. MLF is performed by lactic acid bacteria, primarily...

By James Osborne, | Article

Pediococcus Quality Control Chart

Use this flow chart to avoid wine spoilage during fermentation.

By James Osborne, | Fact Sheet

Conducting a Successful Malolactic Fermentation

Wine production criteria for ensuring success in malolactic fermentation.

By James Osborne, | Fact Sheet

Yeast nutrients and stuck fermentations

Information on yeast nutrients and stuck fermentations. Includes several resources for dealing with stuck fermentations.

By James Osborne, | Article

Report ID:
Report ID: