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 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.

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

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 Country Amount
2012 Recognition Alumni Fellow University of Adelaide Australia

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

Research Interests

Journals

Year Citation
2018 Betteridge, A., Sumby, K., Sundstrom, J., Grbin, P., & Jiranek, V. (2018). Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation. Applied Microbiology and Biotechnology, 102(2), 921-932.
DOI Scopus1 WoS1
2018 Zhang, J., Astorga, M., Gardner, J., Walker, M., Grbin, P., & Jiranek, V. (2018). Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast. Metabolic Engineering, 45, 255-264.
DOI
2018 Hranilovic, A., Li, S., Boss, P., Bindon, K., Ristic, R., Grbin, P., . . . Jiranek, V. (2018). Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula. Australian Journal of Grape and Wine Research, 24(2), 166-180.
DOI
2018 Jiang, J., Sumby, K., Sundstrom, J., Grbin, P., & Jiranek, V. (2018). Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment. Food Microbiology, 73, 150-159.
DOI
2018 Avramova, M., Cibrario, A., Peltier, E., Coton, M., Coton, E., Schacherer, J., . . . Masneuf-Pomarede, I. (2018). Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. Scientific Reports, 8(1), 4136.
DOI
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.
DOI
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.
DOI WoS1
2017 Onetto, C., Eales, K., Guagliardo, P., Kilburn, M., Gambetta, J., & Grbin, P. (2017). Managing the excessive proliferation of glycogen accumulating organisms in industrial activated sludge by nitrogen supplementation: A FISH-NanoSIMS approach. Systematic and Applied Microbiology, 40(8), 500-507.
DOI
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.
DOI Scopus1 WoS1
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.
DOI Scopus13 WoS9 Europe PMC4
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.
DOI Scopus22 WoS17 Europe PMC10
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.
DOI
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.
DOI Scopus15 WoS14 Europe PMC6
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.
DOI Scopus9 WoS11 Europe PMC2
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.
DOI Scopus15 WoS12 Europe PMC7
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.
DOI Scopus11 WoS9 Europe PMC7
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.
DOI Scopus13 WoS11 Europe PMC3
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.
DOI Scopus11 WoS10
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.
DOI Scopus1
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.
DOI Scopus165 WoS152
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.
DOI Scopus20 WoS19 Europe PMC12
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.
DOI Scopus32 WoS32 Europe PMC19
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.
DOI Scopus32 WoS29 Europe PMC15
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.
DOI Scopus32 WoS30 Europe PMC11
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.
DOI Scopus43 WoS39 Europe PMC5
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.
DOI Scopus6 Europe PMC2
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.
DOI Scopus37 WoS33 Europe PMC21
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 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 Henschke, P., Curtin, C., & Grbin, P. (2007). Molecular characterisation of the wine spoilage yeast - Dekkera (Brettanomyces) bruxellensis. Microbiology Australia, 76-78.
2007 Grbin, P. (2007). The Chemistry and Biology of Winemaking. By Ian Hornsey.. ChemBioChem, 8(18), 2315.
DOI
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.
DOI Scopus34 WoS31
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.
DOI Scopus61 Europe PMC25
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.
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.
DOI Scopus84 WoS70 Europe PMC34
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.
DOI Scopus1
2001 Steel, C. (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.
DOI
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.
DOI Scopus41
2000 Grbin, P. (2000). Quality has become the focus – the CSU students’ Riverina tour 1999. Australian Grapegrower and Winemaker, 433(January), 19-21.
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.
DOI Scopus20

Books

Conference Papers

Year Citation
2011 Dungey, K., Grbin, P., & Wilkinson, K. (2011). Impact of smoke on grape berry microflora and yeast fermentation. In T. Hoffmann, W. Meyerhof, & P. Schieberle (Eds.), Advances and Challenges in Flavor Chemistry and Biology : Proceedings of the 9th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 13-16 April, 2010 (pp. 249-253). Germany: Dt. Forschungsanst. fur Lebensmittelchemie.
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. In Proceedings of the 5th International Workshop on Grapevine Downy and Powdery Mildew (pp. 186-187). Italy: San Michele all'Adige.
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. In Shaping sustainable systems : 15th IFOAM Organic World Congress (electronic resource] (pp. 4 p (4 pages)). Sydney: Horticulture Australia.
2005 Petropoulos, S., Grbin, P., & Jiranek, V. (2005). Heat-shock selection of yeast for altered formation of metabolites. In Proceedings of the 12th Australian Wine Industry Technical Conference (pp. 290). Melbourne, Vic, Australia: Australian Wine Industry Technical Conference.
2002 Grbin, P. (2002). Investigation of the formation of volatile phenols and fatty acids by Dekkera and Brettanomyces yeast. In Yeast : Products and Discovery : Proceedings of 2nd Conference CSIRO Health Sciences and Nutrition, Vaughan, Paul Ramon (ed.) (pp. 23 p (23 pages)). Melbourne, Victoria: Paul Richard Vaughan.
2000 Grbin, P., & Henschke, P. (2000). Dekkera/Brettanomyces yeast and mousy off-flavour N-heterocycles. In Yeast: Products and Discovery. Couran Cove, Queensland: CSIRO Publishing.
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. In Ninth Australian Wine Industry Technical Conference (pp. 57-61). Adelaide: Winetitles.

Conference Items

Year Citation
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..

Theses

Year Citation
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

Current Higher Degree by Research Supervision (University of Adelaide)

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

Past Higher Degree by Research Supervision (University of Adelaide)

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

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 - ongoing Board Member The Australian Wine Industry Technical Conference Australia
2016 - 2018 Member Australian Society of Viticulture & Oenology Australia
Position
Associate Professor
Phone
83137302
Fax
8313 7415
Campus
Waite
Building
Wine Innovation Central, floor 3
Room Number
3 30
Org Unit
School of Agriculture, Food and Wine

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