Associate Professor Paul Grbin

Paul Grbin
Associate Professor
School of Agriculture, Food and Wine
Faculty of Sciences

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.

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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.

Appointments

Date Position Institution name
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

Awards and Achievements

Date Type Title Institution Name Amount
2012 Recognition Alumni Fellow University of Adelaide

Education

Date Institution name Country Title
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

Journals

Year Citation
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.
10.1016/j.tifs.2017.09.005
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.
10.1016/j.syapm.2017.06.004
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.
10.1016/j.tibtech.2015.06.008
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.
10.1021/acs.jafc.5b00339
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.
10.1007/s00217-013-2112-9
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.
10.1007/s00253-014-5976-0
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.
10.1016/j.foodchem.2013.03.087
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.
10.1016/j.fm.2013.06.008
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.
10.1111/jam.12060
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.
10.1016/j.ultsonch.2011.06.009
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.
10.1007/s00253-012-4409-1
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.
10.5344/ajev.2011.11014
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.
10.1016/j.foodchem.2009.12.004
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.
10.2147/IJWR.S12988
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.
10.1007/s00253-009-2352-6
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.
10.1007/s00253-008-1708-7
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.
10.1128/AEM.01563-09
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.
10.1007/s10529-007-9518-z
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.
10.1007/s00253-007-1328-7
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.
10.1021/jf071243e
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.
10.1007/s00253-007-1173-8
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.
10.1021/jf0528613
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.
10.1111/j.1755-0238.2006.tb00063.x
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.
10.1128/AEM.70.10.5715-5731.2004
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.
10.1016/S1470-8175(01)00097-2
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.
10.1111/j.1755-0238.2000.tb00186.x
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.
10.1080/10575639508043200

Books

Year Citation
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.

Conference Papers

Year Citation
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.

Conference Items

Year Citation
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..

Theses

Year Citation
2013 Sumby, K. M.; (2013); Molecular and Biochemical Characterisation of Esterases from Oenococcus oeni and Their Potential For Application In Wine.;

Committee Memberships

Date Role Committee Institution Country
2016 - 2019 Founder University of Adelaide Alumni Council University of Adelaide Australia

Board Memberships

Date Role Board name Institution name Country
2016 - 2018 Member Australian Society of Viticulture & Oenology Australia
Position
Associate Professor
Phone
83137302
Fax
8313 7415
Campus
Waite
Building
Wine Innovation Central
Room Number
3 30
Org Unit
School of Agriculture, Food and Wine

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