Associate Professor Paul Grbin
Paul Grbin is the joint head of the Wine Microbiology and Microbial Biotechnology Group within the School of Agriculture, Food & Wine.
The research conducted within this group is principally funded through Wine Australia and the Australian Research Council (ARC) with strong support from the Faculty of Sciences and the School of Agriculture, Food and Wine.
The group is devoted to new grape and wine microbiology and biotechnology initiatives to bring long-term benefits to the Australia wine industry. It is located in the Wine Innovation Cluster (WIC) situated on the Waite campus. This state-of-the-art facility brings together all partners on the Waite campus that are devoted to research for the Australian wine industry. The partners include AWRI, CSIRO and SARDI . The critical mass of personnel coupled with research infrastructure is unique in Australia and allows for rapid targeted viticulture and oenology research to address industry needs.
✓ Eligible to supervise Masters and PhD — email supervisor to discuss availability.
Areas of Research Interest
Developing a fundamental understanding of the microbiological treatment of winery wastewater
Most wineries (>1000 tonnes) use biological treatement to remove organic compounds from wasterwater at a significant cost (∼$30/tonne crushed). Biological treatment uses microogranisms in a controlled process to metabolise the organic substrates, either in the presence or absence of oxygen (aerobic vs anaerobic processin) with the aim of producing high quality effluent from winery wastewater (WWW). WWW is very dyamic due to the dramatic seasonal flucuations in composition and volume, and consequently a unique approach to the management of these systems is required to optimise their performance. We have identified 3 distinct periods in WWW treatment that have unique micrcobiological and operational problems that need to be address namely; start up pre-vintage, peak vitnage flow and quiesent (post vintage). All have unique treatment challenges. This project aims to increase efficient and cost effectiveness of biological treatment of WWW by enhancing and improving the microbiological performance of treatement systems at these key stages of the annual treatment cycle. A multidisciplinary approach is being undertaken to correlate the true microbiology, process operations and WWW chemistry.
Distinctive wines through an improved understanding of uninoculated fermentations
Excellent winemaking outcomes and commercial success can occur for wines produced via uninoculated (indigenous) fermentations. However, only limited research has been undertaken regarding the nature and contribution of the microbial populations involved and what characterises the reported benefits. A number of key questions remain, in particular what is the nature, diversity and dynamics of these populations and how do they vary from variety-to-variety and year-to-year? Critically there is a dearth of information related to the contribution of these populations to wine composition as compared to fermentations inoculated with commercial yeasts. Empirical observations suggest that there is an enhancement of wine mouthfeel, as well as differences in flavour/aroma compounds and ethanol yield; however, there are few scientific studies to confirm this. Questions also exist around ferment reliability, thus the feasibility and desirability of controlled inoculations of selected indigenous strains warrants investigation, whereby some of the perceived benefits of uninoculated fermentations may become available in a reliable manner. The objectives of this project are to undertake a comprehensive analysis of uninoculated fermentations and will seek to achieve these by investigating uninoculated fermentations to by defining the nature and diversity of yeast and bacterial populations, characterise the dynamics during fermentation, determine the consistency in the nature and dynamics from variety-to-variety and year-to-year, comprehensively determine the contribution of these populations to wine composition as compared to fermentations inoculated with commercial Saccharomyces yeasts.
Growth and physiology of Dekkera/Brettanomyces yeast and the production of flavour impact compounds in wine
Molecular and biochemical identification of a phenolic acid decarboxylase from Dekkera/Brettanomyces species has been the principle goal. Screening of Dekkera/Brettanomyces yeast for mousy off-flavour N-heterocycles and detailed investigation of the biochemical pathway of mousy off-flavour production has been undertaken.
Use of innovative, Adaptive Evolution strategies to develop superior bacteria for ready application in the wine and related industries
Evaluating the applicability of Directed Evolution to the optimisation of industrial bacterial strains for wine production.
The enzymatic activities of wine lactic acid bacteria
Previous work in our laboratory identified a number of enzymes of oenological significance from wine strains of lactic acid bacteria. Biochemical characterisation of the esterase activities of wine lactic acid bacteria was carried out. Molecular characterization and expression studies of 3 putative LAB esterase are currently ongoing.
Collaborators: AWRI, CSIRO, Laffort Oenologie, Lallemand Australia, Yalumba WIne Company, JJC Engineering, Cassella Family Wines, Pernod Richard Winemakers, TWG
|2015||Associate Professor in Oenology||University of Adelaide|
|2010 - 2014||Senior Lecturer in Oenology||University of Adelaide|
|2001 - 2009||Lecturer in Oenology||University of Adelaide|
|1998 - 2001||Lecturer in WIne Microbiology||Charles Sturt University, Wagga Wagga|
|2012||Recognition||Alumni Fellow||University of Adelaide||Australia|
|1993 - 1998||University of Adelaide||Australia||PhD|
|1989||Roseworthy Agricultural College||Australia||Graduate Diploma in Wine|
|1986 - 1988||University of Adelaide||Australia||Bachelor of Science|
|2017||Jiang, J., Sumby, K. M., Sundstrom, J., Grbin, P., & Jiranek, V. (2017). Directed evolution of Oenococcus oeni for enhanced malolactic fermentation.. Poster session presented at the meeting of 12th International Symposium on Lactic Acid Bacteria. Egmond aan Zee, The Netherlands.|
|2016||Jiang, J., Betteridge, A., Sumby, K. M., Sundstrom, J., Grbin, P., & Jiranek, V. (2016). Oenococcus oeni: can we improve its malolactic fermentation performance?. Poster session presented at the meeting of 16th Australian Wine Industry Technical Conference. Adelaide.|
|2016||Sumby, K. M., Grbin, P. R., & Jiranek, V. (2016). More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum. Poster session presented at the meeting of Poster AWITC. Adelaide.|
|2016||Sumby, K. M., Grbin, P. R., & Jiranek, V. (2016). More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum.. Poster session presented at the meeting of 16th Australian Wine Industry Technical Conference.|
|2013||Sumby, K. M., Grbin, P. R., & Jiranek, V. (2013). Characterisation of intracellular esterases from Oenococcus oeni and Lactobacillus hillgardii and their potential for application in wine. Poster session presented at the meeting of 15th Australian Wine Industry Technical Conference, information and abstracts. Sydney, N.S.W..|
|2013||Sumby, K. M. (2013). Molecular and Biochemical Characterisation of Esterases from Oenococcus oeni and Their Potential For Application In Wine.. (PhD Thesis).|
Current projects funded through Wine Australia and the ARC Industrial Transformation Training Centre for Innovative Wine Technology
Areas of teaching responsibility:
Course Coordinator (both Undergraduate and Postgraduate streams):
Massive Online Open Course (MOOC)
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2015||Co-Supervisor||Development of Process Simulation Models for Objective Wine Quality Parameter during Fermentation||Doctor of Philosophy||Doctorate||Full Time||Mr Patrick Charles Setford|
|2014||Co-Supervisor||Managing Ethanol and Sensory Compounds by Non- Saccharomyces Yeasts||Doctor of Philosophy||Doctorate||Full Time||Miss Ana Hranilovic|
|2014||Principal Supervisor||Developing A Fundamental Understanding of The Microbiology of Winery Waste Water||Doctor of Philosophy||Doctorate||Full Time||Mr Cristobal Andres Onetto Carvallo|
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2016 - 2018||Principal Supervisor||Population genetics and diversity of the species Brettanomyces bruxellensis. A focus on sulphite tolerance||Doctor of Philosophy under a Jointly-awarded Degree Agreement with||Doctorate||Full Time||Ms Marta Valentinova Avramova|
|2013 - 2017||Co-Supervisor||Use of Directed Evolution to Generate Multiple-stress Tolerant Oenococcus oeni for Enhanced Malolactic Fermentation||Doctor of Philosophy||Doctorate||Full Time||Miss Jiao Jiang|
|2012 - 2014||Co-Supervisor||Characterisation of lees and Novel uses for Yeast Lees to Create New Wine Styles||Doctor of Philosophy||Doctorate||Full Time||Miss Yuanyuan Wang|
|2010 - 2014||Co-Supervisor||Investigation and Characterisation of Highly Nitrogen Efficient Wine Yeast||Doctor of Philosophy||Doctorate||Full Time||Ms Jin Zhang|
|2009 - 2015||Principal Supervisor||Enhanced winemaking efficiency through foolproof malolactic fermentation: Evolution of superior lactic acid bacteria||Doctor of Philosophy||Doctorate||Full Time||Dr Alice Livingston Betteridge|
|2007 - 2013||Co-Supervisor||Molecular and Biochemical Characterisation of Esterases from Oenococcus oeni and Their Potential For Application In Wine.||Doctor of Philosophy||Doctorate||Part Time||Mrs Krista Sumby|
|2004 - 2009||Principal Supervisor||Physiological, Biochemical and Molecular Characterisation of Hydroxycinnamic Acid Catabolism by Dekkera and Brettanomyces Yeasts||Doctor of Philosophy||Doctorate||Part Time||Miss Victoria Harris|
|2002 - 2007||Co-Supervisor||Biochemical and Molecular Characterisation of Oenologically Important Enzymes Identified in Lactic Acid Bacteria||Doctor of Philosophy||Doctorate||Full Time||Miss Angela Matthews|
|2016 - 2019||Founder||University of Adelaide Alumni Council||University of Adelaide||Australia|