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 the Australian Grape and Authority (AGWA) 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.
|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|
|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||Setford, P., Jeffery, D., Grbin, P. & Muhlack, R. (2017). Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science and Technology, 69, 106-117.
|2017||Onetto, C., Eales, K. & Grbin, P. (2017). Remediation of Thiothrix spp. associated bulking problems by raw wastewater feeding: A full-scale experience. Systematic and Applied Microbiology, 40, 6, 396-399.
|2015||Betteridge, A., Grbin, P. & Jiranek, V. (2015). Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends in Biotechnology, 33, 9, 547-553.
|2015||Li, S., Crump, A., Grbin, P., Cozzolino, D., Warren, P., Hayasaka, Y. & Wilkinson, K. (2015). Aroma potential of oak battens prepared from decommissioned oak barrels. Journal of Agricultural and Food Chemistry, 63, 13, 3419-3425.
|2014||Wilkinson, K. & Grbin, P. (2014). Development and evaluation of an iPad application as an e-learning tool for technical wine assessment. Ergo, 3, 3, 11-21.|
|2014||Jin, G., Wang, H., Zhang, C., Li, C., Du, L., Grbin, P. & Li, H. (2014). Characterization and amino acid metabolism performances of indigenous Oenococcus oeni isolated from Chinese wines. European Food Research and Technology, 238, 4, 597-605.
|2014||Sumby, K., Grbin, P. & Jiranek, V. (2014). Implications of new research and technologies for malolactic fermentation in wine. Applied Microbiology and Biotechnology, 98, 19, 8111-8132.
|2013||Sumby, K., Jiranek, V. & Grbin, P. (2013). Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni. Food Chemistry, 141, 3, 1673-1680.
|2013||Curtin, C., Langhans, G., Henschke, P. & Grbin, P. (2013). Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma. Food Microbiology, 36, 2, 241-247.
|2013||Sumby, K., Grbin, P. & Jiranek, V. (2013). Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology, 114, 2, 413-422.
|2012||Hua, L., Schmid, F., Grbin, P. & Jiranek, V. (2012). Viability of common wine spoilage organisms after exposure to high power ultrasonics. Ultrasonics Sonochemistry, 19, 3, 415-420.
|2012||Sumby, K., Grbin, P. & Jiranek, V. (2012). Validation of the use of multiple internal control genes, and the application of real-time quantitative PCR, to study esterase gene expression in Oenococcus oeni. Applied Microbiology and Biotechnology, 96, 4, 1039-1047.
|2011||Schmid, F., Grbin, P., Yap, A. & Jiranek, V. (2011). Relative efficacy of high-pressure hot water and high-power ultrasonics for wine oak barrel sanitization. American Journal of Enology and Viticulture, 62, 4, 519-526.
|2010||Sumby, K., Grbin, P. & Jiranek, V. (2010). Microbial modulation of aromatic esters in wine: Current knowledge and future prospects. Food Chemistry, 121, 1, 1-16.
|2010||Petropoulos, S., Grbin, P. & Jiranek, V. (2010). Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation. International Journal of Wine Research, 2, 1, 115-122.
|2010||Harris, V., Jiranek, V., Ford, C. & Grbin, P. (2010). Inhibitory effect of hydroxycinnamic acids on Dekkera spp.. Applied Microbiology and Biotechnology, 86, 2, 721-729.
|2009||Harris, V., Ford, C., Jiranek, V. & Grbin, P. (2009). Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. Applied Microbiology and Biotechnology, 81, 6, 1117-1127.
|2009||Sumby, K., Matthews, A., Grbin, P. & Jiranek, V. (2009). Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni. Applied and Environmental Microbiology, 75, 21, 6729-6735.
|2008||Jiranek, V., Grbin, P., Yapp, A., Barnes, A. & Bates, D. (2008). High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnology Letters, 30, 1, 1-6.
|2008||Harris, V., Ford, C., Jiranek, V. & Grbin, P. (2008). Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. Applied Microbiology and Biotechnology, 78, 6, 997-1006.
|2007||Yap, A., Jiranek, V., Grbin, P., Barnes, M. & Bates, D. (2007). Studies on the application of high-power ultrasonics for barrel and plank cleaning and disinfection. Australian and New Zealand Wine Industry Journal, 22, 3, 96-104.|
|2007||Yap, A., Jiranek, V., Grbin, P., Barnes, M. & Bates, D. (2007). The application of high power ultrasonics to enhance winemaking processes and wine quality. Australian and New Zealand Wine Industry Journal, 22, 2, 44-48.|
|2007||Henschke, P., Curtin, C. & Grbin, P. (2007). Molecular characterisation of the wine spoilage yeast - Dekkera (Brettanomyces) bruxellensis. Microbiology Australia, 76-78.|
|2007||Grbin, P., Herderich, M., Markides, A., Lee, T. & Henschke, P. (2007). The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala. Journal of Agricultural and Food Chemistry, 55, 26, 10872-10879.
|2007||Matthews, A., Grbin, P. & Jiranek, V. (2007). Biochemical characterisation of the esterase activities of wine lactic acid bacteria. Applied Microbiology and Biotechnology, 77, 2, 329-337.
|2006||Snowdon, E., Bowyer, M., Grbin, P. & Bowyer, P. (2006). Mousy off-flavor: A review. Journal of Agricultural and Food Chemistry, 54, 18, 6465-6474.
|2006||Matthews, A., Grbin, P. & Jiranek, V. (2006). A survey of lactic acid bacteria for enzymes of interest to oenology. Australian Journal of Grape and Wine Research, 12, 3, 235-244.
|2005||Ford, C., Bastian, S., Bowyer, P., Grbin, P., Jiranek, V., Jones, G. & Tyerman, S. (2005). Winemaking takes a turn for the better at the University of Adelaide. Australian & New Zealand Grapegrower & Winemaker, 498, 86-86.|
|2004||Matthews, A., Grimaldi, A., Walker, M., Bartowsky, E., Grbin, P. & Jiranek, V. (2004). Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification. Applied and Environmental Microbiology, 70, 10, 5715-5731.
|2001||Steel, C., Grbin, P. & Nichol, A. (2001). The pentose phosphate pathway in the yeasts Saccharomyces cerevisiae and Kloeckera apiculata, an exercise in comparative metabolism for food and wine science students. Biochemistry and Molecular Biology Education, 29, 6, 245-249.
|2000||Grbin, P. (2000). Quality has become the focus – the CSU students’ Riverina tour 1999. Australian Grapegrower and Winemaker, 433, January, 19-21.|
|2000||Henschke, P. & Grbin, P. (2000). Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Australian Journal of Grape and Wine Research, 6, 3, 255-262.
|1999||Grbin, P. (1999). Are indigenous yeast that important to wine production?. Australian Grapegrower and Winemaker, 427, July, 42-43.|
|1995||Herderich, M., Costello, P., Grbin, P. & Henschke, P. (1995). Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines. Natural Product Research Formerly Natural Product Letters, 7, 2, 129-132.
|2007||Grbin, P., IIand, P., Grinbergs, M., Schmidtke, L. & Soden, A. (2007). Microbiological analysis of grapes and wine: techniques and concepts / in conjunction with the Interwinery Analysis Group. Australia: Patrick IIand Wine Promotions.|
|2004||P. Grbin & V. Jiranek (Eds.) (2004). Yeast - Products and Discovery : Proceedings of the 3rd Australian Conference on Yeast / Grbin, Paul Ramon; Jiranek, Vladimir (eds.). Victoria, Australia: Paul Richard Vaughan.|
|2011||Dungey, K., Grbin, P. & Wilkinson, K. (2011). Impact of smoke on grape berry microflora and yeast fermentation. 9th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 13-16 April, 2010. T. Hoffmann, W. Meyerhof & P. Schieberle (Eds.) Eisenach, Germany.|
|2006||Crisp, P., Scott, E., Wicks, T. & Grbin, P. (2006). Novel control of grapevine powdery mildew on a commercial vineyard in South Australia: effects on disease and quality. International Workshop on Grapevine Powdery and Downy Mildew. Trentino, Italy.|
|2005||Petropoulos, S., Grbin, P. & Jiranek, V. (2005). Heat-shock selection of yeast for altered formation of metabolites. Australian Wine Industry Technical Conference. Melbourne, Vic, Australia.|
|2005||Walker, C., Grbin, P., Stephen, J., Crisp, P., Wicks, T. & Scott, E. (2005). Microbial population growth responses to novel powdery mildew controls in an organic vineyard. IFOAM Organic World Congress and IFOAM Organic Viticulture and Wine Conference. Adelaide, South Australia.|
|2002||Grbin, P. (2002). Investigation of the formation of volatile phenols and fatty acids by Dekkera and Brettanomyces yeast. Yeast: Products and Discovery. Melbourne, Victoria.|
|2000||Grbin, P. & Henschke, P. (2000). Dekkera/Brettanomyces yeast and mousy off-flavour N-heterocycles. Yeast: Products and Discovery. Couran Cove, Queensland.|
|1996||Grbin, P., Costello, P., Herderich, M., Markides, A., Henschke, P. & Lee, T. (1996). Developments in the sensory, chemical and microbiological basis of mousy taint in wine. Ninth 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 plant arum.. 16th Australian Wine Industry Technical Conference.|
|2016||Sumby, K. M., Grbin, P. R. & Jiranek, V. (2016). More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum. 16th Australian Wine Industry Technical Conference. Adelaide.|
|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. 15th Australian Wine Industry Technical Conference. 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.;|