Professor Vladimir Jiranek

Vladimir Jiranek
Professor in Oenology
School of Agriculture, Food and Wine
Faculty of Sciences

Connect With Me

Professor Vladimir Jiranek

My work is largely linked to three questions:

  • How do yeast and bacteria interact with their environment and each other in high stress environments such as seen in winemaking?
  • How can this knowledge be exploited to produce superior strains and wine process outcomes?
  • What does this knowledge tells us about the evolution and ecology of these microbes in their ‘natural’ environment.

Our projects broadly fall under these headings:

Yeast Functional Genomics

Objectives: This project seeks to identify the genes that are responsible for the unique properties of individual wine yeast strains and to determine how these confer their effects. Background: It is widely recognised that strains of yeast can differ distinctly in terms of fermentation properties (e.g. speed, completeness, temperature optimum, etc) and production or modification of metabolites of sensory significance. In many cases the genetic basis for such differences is yet to be determined. Research approach: Using high-throughput screens of yeast mutant libraries, as well as comparative genome analysis, we are identifying genetic differences between strains that relate to specific phenotypes. Further, we seek to understand the adaptive mechanisms by which yeast are able to survive in grape must and successfully complete alcoholic fermentation. This information is being used to guide further strain development and build models of how yeasts function under extreme conditions. Benefit: The understanding behind the diversity exhibited by wine yeast will be exploited in future yeast optimisation. Such information also improves our understanding of the fundamentally important mechanisms by which a yeast copes with the ever-changing environments in which it finds itself.

Directed Evolution of Yeast & Lactic Acid Bacteria

Objectives: Generation of superior yeast and lactic acid bacteria by the non-recombinant approach of directed evolution. For yeast, the aim is to create more robust strains for fermentation in high sugar and low nutrient juice. For lactic acid bacteria, the aim is to create strains better adapted to the highly inhibitory conditions of grape juice and wine. Background & Research Approach: This research encompasses a broad range of microorganisms involved in the winemaking process. Our approach is to apply directed evolution (extended incubation under selective conditions) to the following organisms to improve their performance. Saccharomyces cerevisiae: Even though pure cultures of this robust yeast are frequently inoculated by winemakers, a significant percentage of fermentations are slow or prematurely arrest (‘stuck’), in part due to challenging grape must composition. Climate warming is producing shorter, drier vintages that can intensify these challenges by generating juices deficient in nutrients, high in sugar and yielding high alcohol wines. Directed evolution is being applied, targeting a number of oenological stressors including acidity, high sugar and ethanol content, in order to generate more robust strains. Additionally, other novel traits such as the metabolism of malic acid are being investigated. Non-Saccharomyces yeast: When used as a single culture inoculum, such strains often fail to complete alcoholic fermentation largely due to their sensitivity to ethanol and their ability to compete with S. cerevisiae. Directed evolution is being used to generate more robust non-Saccharomyces strains so as to allow these yeasts to persist longer in fermentation and make a more significant contribution to the chemical and sensory profile of the wine. Lactic acid bacteria: Lactic acid bacteria (LAB) have fastidious growth requirements and can be sensitive to the harsh conditions of winemaking (low pH, low temperature, high ethanol content and the presence of SO2). As a result they can be slow both to become established and to complete malolactic fermentation, thereby greatly extending the duration of the winemaking process. This project uses directed evolution to produce more efficient and reliable strains of LAB with higher tolerance to wine conditions. Benefit: Superior yeast and LAB generated using the non-recombinant method of directed evolution, will offer the industry greater reliability and predictability of alcoholic and malolactic fermentation. Reductions in processing times will enhance winemaking efficiency, winery throughput and reduce the risk of spoilage associate with unfinished wines being held in an unstabilised form for longer.

Characterisation of Fermentation Practices of Australian Aboriginals

Objectives: To document and characterise fermentations of plant derived food and beverages of Aboriginal people as practiced historically or at present. Background & Research Approach: It is not widely recognised that Aboriginal people and Torres Strait Islanders practiced fermentations that resulted in alcoholic beverages, albeit likely of low alcohol strength. In fact fermented drinks were made from several plant materials and extracts including tree saps and roots, banksia flowers or roasted, ground nuts of the spiral pandanus. Other naturally sugar-rich materials may also have been used. A comprehensive survey of the knowledge of such processes, let alone a study of ongoing practices has not be conducted. This project seeks to capture details about the scope of fermentations conducted by Aboriginal people from across Australia. Of primary interest is the identification of such fermentation practices, the typical raw materials and their processing, the chemical composition of the pre-fermentation substrate, the mode of inoculation, the yeast and bacterial species responsible for the fermentation, and an analysis of the finished products in terms of their chemistry and sensory properties. Information about the cultural significance of production and consumption would also be of interest. 

Yeast Cell-Cell Communication

Objectives: This project aims to explore the cell-cell signalling known and/or suspected to occur between microbes involved in the wine fermentation, so as to understand the impact on population and fermentation dynamics and metabolite formation. Background: A yeast cell’s life is a dramatic sequence of feast and famine. Competition for nutrients can result in many cellular responses. The fate of an individual cell is not only determined by it’s own cellular machinery, but also by others in its vicinity. But how are these activities coordinated? Cell-cell communication via chemical signals is critical in this process and can result in altered growth and morphology and changes to core metabolic systems such as fermentation. A handful of signalling molecules are known, but are there others? Furthermore, do they affect fermentation dynamics or even quality of fermented products, like wine? Certainly one known signalling molecule, phenylethanol, contributes positive rose-like aromas to fermented beverages. Research Approach: We have been investigating the influence of known signalling molecules on wine yeast cell growth, morphology and fermentation. Novel fermentation-specific cell-cell signalling molecules are also being identified and their impacts on yeast rigorously examined. We are defining the functional relevance of these molecules to industrial fermentation. This approach will be aided with the use of yeast mutant libraries. Where appropriate, a fermentation-specific cell-cell signalling model will be generated to provide a holistic view of the impact on wine. Benefit: Application of the knowledge gained has the potential to improve industrial fermentation through new monitoring and management systems. Importantly, the findings will have relevance for how this organism interacts with its neighbours in a natural context.

Dissecting the Complexity and Contribution of Uninoculated Fermentation

Objectives: The elucidation of the numbers of species present in uninoculated wine fermentations at specific time points, their relative proportions during fermentation and the impact on final wine aroma and flavour. Background: Excellent winemaking outcomes and commercial success can occur for wines produced via uninoculated (indigenous) fermentations. During these, the often complex microbial populations of the grapes and winery conduct the fermentation. Much research has shown that different or more complex aroma profiles can result, but a number of key questions remain. Particularly, how and why do these populations vary from variety-to-variety and year-to-year? How are these populations interacting with each other and with the yeast or bacteria that are subsequently inoculated by the winemaker? Research approach: Analysis of uninoculated fermentations conducted at a commercial wineries has helped define the nature, diversity and dynamics of yeast and lactic acid bacterial populations. Sampling has occurred over several years across a number of grape varieties. Isolates are being identified via morphology and genotyping and their impact defined through chemical and sensory analysis. Benefit: The findings will help wineries define the extent to which the microflora and its contribution to wine composition represent a component of the unique terroir of the resulting wines. Recommendations will also be developed to help favour particular organisms over others. Ideally isolates of novel yeasts or bacteria will be identified for commercialisation by our partner yeast manufacturers.

Fermentation Technology - 'T-Bot'

Objectives: Develop a high-throughput fermentation phenotyping system i.e. a robotic platform enabling automated sampling of large numbers of laboratory scale fermentations.Background: Our research requires the screening of large numbers of yeast and lactic acid bacteria strains, to analyse their fermentation performance and associated properties (e.g. metabolite production). This is particularly the case when working with yeast deletion libraries (see project ‘Yeast Functional Genomics’) or when screening individual isolates from directed evolution studies (see project ‘Directed Evolution of Yeast & Lactic Acid Bacteria’). This usually involves replicated flask fermentations (~100 mL per flask) for each strain, which are manually sampled multiple times per day, for several days to several weeks. To minimise labour and maximise research efficiency, a robotic platform capable of maintaining 96, 100 mL fermentations, was developed including the ability to automatically sample on demand. Research approach: The T-Bot has been built around a Tecan Freedom EVO200 liquid handling machine. The EVO’s work deck has been fitted with jacketed carriers, holding 96 fermentation flasks fitted with a custom-designed air-lock to allow sampling at user-defined intervals. Automated systems for in-line monitoring of key metabolites (eg. sugar and alcohol) are being developed. Benefit: The T-Bot is delivering a robust, reliable and reproducible screening capacity that greatly accelerates the throughput of our strain evaluation work. 

Appointments

Date Position Institution name
2015 Head, Dept of Wine and Food Science University of Adelaide
2013 Director, Australian Research Council Training Centre for Innovative Wine Production University of Adelaide
2012 Professsor of Oenology University of Adelaide
2012 - 2014 Convenor, Wine Science Group University of Adelaide
2008 - 2011 Associate Professor in Oenology University of Adelaide
2002 - 2007 Senior Lecturer in Oenology University of Adelaide
1998 - 1992 PhD Candidate University of Adelaide
1997 - 2001 Lecturer in Oenology University of Adelaide
1995 - 1997 Lecturer in Fermentation Technology/Microbial Physiology University of Auckland
1992 - 1995 Post-doctoral Fellow Carnegie Mellon University

Education

Date Institution name Country Title
University of Adelaide Australia Doctor of Philosophy
University of Adelaide Australia Bachelor of Science (Honours)
University of Adelaide Australia Graduate Certificate in Education (Higher Education)

Keywords

Aboriginal and Torres Strait Islander Environmental Knowledge, Biochemistry & Molecular Biology, Biotechnology, Cell Metabolism, Evolutionary Biology, Fermentation, Food Science, Industrial Microbiology, Microbial Ecology, Microbial Genetics, Microbiology, Molecular Evolution, Oenology and Viticulture, Wine Chemistry and Wine Sensory Science

Journals

Date Citation
2017 Huang,C, Walker,M, Fedrizzi,B, Gardner,R, Jiranek,V, 2017, Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation., : FEMS Yeast Research, -
2017 Li,S, Bindon,K, Bastian,S, Jiranek,V, Wilkinson,K, 2017, Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine, Journal of Agricultural and Food Chemistry, 65, 7, 1353-1364 10.1021/acs.jafc.6b04505
2016 Haggerty,J, Taylor,D, Jiranek,V, 2016, Monitoring volatile aroma compounds during fermentation in a chemically defined grape juice medium deficient in Leucine, American Journal of Enology and Viticulture, 67, 3, 350-355 10.5344/ajev.2016.15026
2016 Haggerty,J, Bowyer,P, Jiranek,V, Taylor,D, 2016, Optimisation and validation of a high-throughput semi-quantitative solid-phase microextraction method for analysis of fermentation aroma compounds in metabolomic screening studies of wines, Australian Journal of Grape and Wine Research, 22, 1, 3-10 10.1111/ajgw.12167
2016 Ristic,R, Hranilovic,A, Li,S, Longo,R, Pham,D, Qesja,B, Schelezki,O, Jiranek,V, 2016, Integrated strategies to moderate the alcohol content of wines, Wine & Viticulture Journal, 31, 5, 33-38
2016 Sundstrom,J, Gardner,J, Whiteside,M, Kraaijeveld,K, Kiers,T, Ellers,J, Jiranek,V, 2016, Insecten als wijnmakers, entomologische berichten, 76, 4, 122-125
2016 Corbin,K, Betts,N, van Holst,N, Jiranek,V, Chambers,D, Byrt,C, Fincher,G, Burton,R, 2016, Low-input fermentations of agave tequilana leaf juice generate high returns on ethanol yields, BioEnergy Research, 9, 4, 1142-1154 10.1007/s12155-016-9755-x
2016 Huang,C, Walker,M, Fedrizzi,B, Roncoroni,M, Gardner,R, Jiranek,V, 2016, The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation., FEMS Yeast Res, 16, 8, 1-27 10.1093/femsyr/fow100
2015 Binder,B, Sundstrom,J, Gardner,J, Jiranek,V, Oliver,S, 2015, Quantifying two-dimensional filamentous and invasive growth spatial patterns in yeast colonies, PLoS Computational Biology, 11, 2, e1004070-1-e1004070-15 10.1371/journal.pcbi.1004070
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
2014 Haggerty,J, Bowyer,P, Jiranek,V, Taylor,D, 2014, Comparative study on the sensitivity of solid-phase microextraction fibre coatings for the analysis of fermentation bouquet compounds, Australian Journal of Grape and Wine Research, 20, 3, 378-385 10.1111/ajgw.12100
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
2014 Bruwer,J, Jiranek,V, Halstead,L, Saliba,A, 2014, Lower alcohol wines in the UK market: some baseline consumer behaviour metrics, British Food Journal, 116, 7, 1143-1161 10.1108/BFJ-03-2013-0077
2014 Walker,M, Nguyen,T, Liccioli,T, Schmid,F, Kalatzis,N, Sundstrom,J, Gardner,J, Jiranek,V, 2014, Genome-wide identification of the Fermentome; genes required for successful and timely completion of wine-like fermentation by Saccharomyces cerevisiae, BMC Genomics, 15, 1, 552-1-552-17 10.1186/1471-2164-15-552
2014 Gustafsson,F, Whiteside,M, Jiranek,V, Durall,D, 2014, Development and use of a quantum dot probe to track multiple yeast strains in mixed culture, Scientific Reports, 4, 1, 6971-1-6971-6 10.1038/srep06971
2013 Henderson,C, Lozada-Contreras,M, Jiranek,V, Longo,M, Block,D, 2013, Ethanol production and maximum cell growth are highly correlated with membrane lipid composition during fermentation as determined by lipidomic analysis of 22 saccharomyces cerevisiae strains, Applied and Environmental Microbiology, 79, 1, 91-104 10.1128/AEM.02670-12
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
2013 Schumann,C, Michlmayr,H, del Hierro,A, Kulbe,K, Jiranek,V, Eder,R, Nguyen,T, 2013, Malolactic enzyme from Oenococcus oeni: Heterologous expression in Escherichia coli and biochemical characterization, Bioengineered Bugs, 4, 3, 147-152 10.4161/bioe.22988
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 Liccioli,T, Walker,ME, Sundstrom,JF, Gardner,JM, Jiranek,V, 2013, Novel wine yeast for improved performance in fermentation, Wine and Viticulture Journal, 28, 6, 26, 28, 30-31, 33
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 Long,D, Wilkinson,K, Poole,K, Taylor,D, Warren,T, Astorga,M, Jiranek,V, 2012, Rapid method for proline determination in grape juice and wine, Journal of Agricultural and Food Chemistry, 60, 17, 4259-4264 10.1021/jf300403b
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 Capaldo,A, Walker,M, Ford,C, Jiranek,V, 2011, β-Glucoside metabolism in Oenococcus oeni: cloning and characterization of the phospho-β-glucosidase CelD, Journal of Molecular Catalysis B-Enzymatic, 69, 1-2, 27-34 10.1016/j.molcatb.2010.12.006
2011 Capaldo,A, Walker,M, Ford,C, Jiranek,V, 2011, β-Glucoside metabolism in Oenococcus oeni: Cloning and characterisation of the phospho-β-glucosidase bglD, Food Chemistry, 125, 2, 476-482 10.1016/j.foodchem.2010.09.036
2011 Jiranek,V, 2011, Smoke taint compounds in wine: Nature, origin, measurement and amelioration of affected wines, Australian Journal of Grape and Wine Research, 17, 2, S2-S4 10.1111/j.1755-0238.2011.00154.x
2011 Jiranek,V, 2011, Introduction and Acknowledgements, Australian Journal of Grape and Wine Research, 17, 2, S1-S1 10.1111/j.1755-0238.2011.00156.x
2011 Liccioli,T, Tran,T, Cozzolino,D, Jiranek,V, Chambers,P, Schmidt,S, 2011, Microvinification - how small can we go?, Applied Microbiology and Biotechnology, 89, 5, 1621-1628 10.1007/s00253-010-2992-6
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
2011 Schmid,F, Jiranek,V, 2011, Use of fresh versus frozen or blast-frozen grapes for small-scale fermentation, International Journal of Wine Research, 3, 1, 25-30 10.2147/IJWR.S23325
2011 Liccioli,T, Chambers,P, Jiranek,V, 2011, A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains, Journal of Industrial Microbiology & Biotechnology, 38, 7, 833-843 10.1007/s10295-010-0854-y
2010 Donkin,R, Robinson,S, Sumby,K, Harris,V, McBryde,C, Jiranek,V, 2010, Sodium chloride in Australian grape juice and its effect on alcoholic and malolactic fermentation, American Journal of Enology and Viticulture, 61, 3, 392-400
2010 Jiranek,V, 2010, Potential predictors of timely completion among dissertation research students at an Australian Faculty of Sciences, International Journal of Doctoral Studies, 5, 1-13
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 Poole,K, Walker,M, Warren,T, Gardner,J, McBryde,C, de Barros Lopes,M, Jiranek,V, 2009, Proline transport and stress tolerance of ammonia-insensitive mutants of the PUT4-encoded proline-specific permease in yeast, Journal of General and Applied Microbiology, 55, 6, 427-439 10.2323/jgam.55.427
2009 Schmid,F, Jiranek,V, Schadt,J, Block,D, 2009, Formation of temperature gradients in large- and small-scale red wine fermentations during cap management, Australian Journal of Grape and Wine Research, 15, 3, 249-255 10.1111/j.1755-0238.2009.00053.x
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 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
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
2007 Schmid,F, Li,Y, Liebich,B, Culbert,J, Day,C, Jiranek,V, 2007, Evaluation of red wine made on a small scale utilizing frozen must, Journal of Agricultural and Food Chemistry, 55, 17, 7156-7161 10.1021/jf0706732
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 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
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 Jiranek,V, 2007, Australian Journal of Grape and Wine Research: Editorial, Australian Journal of Grape and Wine Research, 13, 2, 50-
2007 Astorga,M, Gardner,J, McBryde,C, Schmid,F, Walker,M, Jiranek,V, 2007, Optimisation of industrial strains of Saccharomyces cerevisiae using recombinant and non-recombinant methods, Microbiology Australia, May, 62-63
2006 McBryde,C, Gardner,J, de Barros Lopes,M, Jiranek,V, 2006, Generation of novel wine yeast strains by adaptive evolution, American Journal of Enology and Viticulture, 57, 4, 423-430
2006 Douglas,P, Meneses,F, Jiranek,V, 2006, Filtration, haze and foam characterisitcs of fermented wort mediated by yeast strain, Journal of Applied Microbiology, 100, 1, 58-64 10.1111/j.1365-2672.2005.02755.x
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
2006 McBryde,C, Gardner,J, de Barros Lopes,M, Jiranek,V, 2006, Adaptive (directed) evolution yields superior, 'ready-to-use' wine yeast strains, Australian and New Zealand Wine Industry Journal, 21, 6, 38-43
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
2005 Grimaldi,A, Bartowsky,E, Jiranek,V, 2005, Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology, Journal of Applied Microbiology, 99, 5, 1061-1069 10.1111/j.1365-2672.2005.02707.x
2005 Gardner,J, McBryde,C, Vystavelova,A, de Barros Lopes,M, Jiranek,V, 2005, Identification of genes affecting glucose catabolism in nitrogen-limited fermentation, FEMS Yeast Research, 5, 9, 791-800 10.1016/j.femsyr.2005.02.008
2005 Walker,M, Vystavelova,A, Pedler,S, Eglinton,J, Jiranek,V, 2005, PCR-based gene disruption and recombinatory marker excision to produce modified industrial Saccharomyces cerevisiae without added sequences, Journal of Microbiological Methods, 63, 2, 193-204 10.1016/j.mimet.2005.03.015
2005 Gardner,J, McBryde,C, de Barros Lopes,M, Jiranek,V, 2005, Recent efforts to optimise wine yeast and its fermentation performance, Australian and New Zealand Wine Industry Journal, 20, 6, 43-45
2005 Grimaldi,A, Bartowsky,E, Jiranek,V, 2005, A survey of glycosidase activities of commercial wine strains of Oenococcus oeni, International Journal of Food Microbiology, 105, 2, 233-244 10.1016/j.ijfoodmicro.2005.04.011
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
2003 McBryde,C, Jiranek,V, 2003, Adaptive evolution as a tool in the development of novel wine yeast strains, Australian & New Zealand Grapegrower & Winemaker, 473a, 131-133
2003 Walker,M, Gardner,J, Vystavelova,A, McBryde,C, de Barros Lopes,M, Jiranek,V, 2003, Application of the reuseable, KanMX selectable marker to industrial yeast: construction and evaluation of heterothallic wine strains of Saccharomyces cerevisiae, possessing minimal foreign DNA sequences, FEMS Yeast Research, 4, 3, 339-347 10.1016/S1567-1356(03)00161-2
2002 Meneses,F, Henschke,P, Jiranek,V, 2002, A survey of industrial strains of Saccharomyces cerevisiae reveals numerous altered patterns of maltose and sucrose utilisation, Journal of the Institute of Brewing, 108, 3, 310-321 10.1002/j.2050-0416.2002.tb00556.x
2002 Poole,K, de Barros Lopes,M, Jiranek,V, 2002, Potential for yeast exploitation of proline in grape juice to facilitate fermentation completion, Australian & New Zealand Grapegrower & Winemaker, 461, 121-124
2002 Gardner,J, Poole,K, Jiranek,V, 2002, Practical significance of relative assimilable nitrogen requirements of yeast: a preliminary study of fermentation performance and liberation of H₂S, Australian Journal of Grape and Wine Research, 8, 3, 175-179 10.1111/j.1755-0238.2002.tb00253
2002 Meneses,F, Jiranek,V, 2002, Expression patterns of genes and enzymes involved in sugar catabolism in industrial Saccharomyces cerevisiae strains displaying novel fermentation characteristics, Journal of the Institute of Brewing, 108, 3, 322-335 10.1002/j.2050-0416.2002.tb00557.x
2002 Patynowski,R, Jiranek,V, Markides,A, 2002, Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni, Australian Journal of Grape and Wine Research, 8, 1, 62-69 10.1111/j.1755-0238.2002.tb00212.x
2002 Walker,M, Gardner,J, de Barros Lopes,M, Jiranek,V, 2002, Wine yeasts as tools for oenological research and strain improvement by genetic techniques, Australian & New Zealand Grapegrower & Winemaker, 461a, 109, 110, 112-114
2001 Poole,K, Lopes,M, Jiranek,V, 2001, Modification of Saccharomyces cerevisiae to enable proline utilisation during oenological fermentation., YEAST, 18, S289-S289
2001 Lopes,M, Bellon,J, Heinrich,A, van Wegen,B, Jiranek,V, Ganter,P, 2001, Genetic diversity of Saccharomyces sensu stricto species and their natural hybrids., YEAST, 18, S322-S322
2000 Grimaldi,A, McLean,H, Jiranek,V, 2000, Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni, American Journal of Enology and Viticulture, 51, 4, 362-369
1999 Hallinan,C, Saul,D, Jiranek,V, 1999, Differential utilisation of sulfur compounds for H₂S liberation by nitrogen-starved wine yeasts, Australian Journal of Grape and Wine Research, 5, 3, 82-90 10.1111/j.1755-0238.1999.tb00291.x
1998 Jiranek,V, Graves,J, Henry,S, 1998, Pleiotropic effects of the opi1 regulatory mutation of yeast: it's effects on growth and on phospholipid and inositol metabolism, Microbiology, 144, 10, 2739-2748 10.1099/00221287-144-10-2739
1996 Jiranek,V, Langridge,P, Henschke,P, 1996, Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast, Journal of Applied Bacteriology, 81, 3, 329-336 10.1111/j.1365-2672.1996.tb04335.x
1995 Jiranek,V, Langridge,P, Henschke,P, 1995, Amino acid and ammonium utilization by Saccharomyces cerevisae wine yeasts from a chemically defined medium, American Journal of Enology and Viticulture, 46, 1, 75-83
1995 Jiranek,V, Langridge,P, Henschke,P, 1995, Validation of bismuth containing indicator media for predicting H₂S-producing potential of Saccharomyces cerevisiae wine yeasts under enological conditions, American Journal of Enology and Viticulture, 46, 2, 269-273
1995 Jiranek,V, Langridge,P, Henschke,P, 1995, Regulation of hydrogen sulphide liberation in wine-producing Saccharomyces cerevisiae by assimilable nitrogen, Applied and Environmental Microbiology, 61, 2, 461-467

Books

Conference Papers

Date Citation
2015 Jiranek,V, Liccioli,T, Betteridge,A, Sumby,K, Walker,M, Gardner,J, Sundstrom,J, 2015, Generation and characterisation of improved wine microbes, Oeno 2015: 10th International Symposium of Oenology of Bordeaux, Bordeaux, France
2015 Tondini,F, Hranilovic,A, Jiranek,V, 2015, Dealing with spontaneous wine fermentation: wild yeast behaviour Federico Tondini, Ana Hranilovic, Vladimir Jiranek, 27th International Conference on Yeast Genetics and Molecular Biology (ICYGMB), Fondazione Edmund Mach, Levico Terme, ITALY
2013 Wilkinson,K, Jiranek,V, 2013, Wine of reduced alcohol content: Consumer and society demand vs industry willingness and ability to deliver, Alcohol Level Reduction in Wine, Bordeaux
2006 Jiranek,V, 2006, Making Yeast Make More of Nitrogen, International Wine Microbiology Symposium, Yosemite, California, USA
2005 Grimaldi,A, Bartowsky,E, Jiranek,V, 2005, Characterisation of glycosidase enzymes of wine Lactic Acid Bacteria, Australian Wine Industry Technical Conference, Melbourne, Vic, Australia
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,M, Vystavelova,A, Pedlar,S, Eglinton,J, Jiranek,V, 2005, Towards tools for 'seamless' modification of genes in industrial yeast, Australian Wine Industry Technical Conference, Melbourne, Vic, Australia
2005 Jiranek,V, 2005, Recent efforts to optimise wine yeast and their fermentation performance, Australian Wine Industry Technical Conference, Melbourne, Vic, Australia
2004 Heinrich,A, Lahnstein,J, van Dyk,D, Connolly,A, Jiranek,V, de Barros Lopes,M, 2004, Comparative proteomics: Differential protein expression in a winemaking strain of Saccharomyces cerevisiae, Australian Conference on yeastproducts and discovery, Nuriootpa, South Australia
2004 McBryde,C, de Barros Lopes,M, Jiranek,V, 2004, Adaptive evolution in enhancing wine yeast, Australian Conference on yeast products and discovery, Nuriootpa, South Australia
2004 Gardner,J, McBryde,C, de Barros Lopes,M, Jiranek,V, 2004, Identification of genes that contribute to a 'High Nitrogen Efficiency' (HNE) phenotype in yeast, Australian Conference on yeastproducts and discovery, Nuriootpa, South Australia
2004 Douglas,P, Meneses,F, Jiranek,V, 2004, Yeast strain mediated haze and filterability, Australian conference on yeastproducts and discovery, Nuriootpa, South Australia
2003 Jiranek,V, 2003, Yeast nutrition and fermentation kinetics, Congreso Latinoamericano de viticulrura y enologia, Santiago, Chile
2002 Poole,K, Gardner,J, de Barros Lopes,M, Jiranek,V, 2002, Strategies for avoiding problems associated with nitrogen limitation during fermentation, Australian conference on Yeast : products and discovery (2nd: 2002), Melbourne, Vic., Australia
2002 Heinrich,A, Lahnstein,J, Ferguson,K, Currie,G, Jiranek,V, de Barros Lopes,M, 2002, Comparative proteomics : Identifying novel proteins in the winemaking strain Saccharomyces cerevisiae, Australian conference on Yeast : products and discovery (2nd: 2002), Melbourne, Vic., Australia
2002 Meneses,F, Jiranek,V, 2002, Physiological and genetic characterisation of brewing strains of Saccharomyces cerevisiae displaying constitutive utilisation of maltose and sucrose, Australian conference on Yeast : products and discovery (2nd: 2002), Melbourne, Vic., Australia
2001 Walker,M, Gardner,J, Jiranek,V, 2001, Construction and evaluation of haploid wine yeast for research purposes, 11th Australian wine industry technical conference (2001), Adelaide, South Australia
2001 Heinrich,A, Lahnstein,J, Van Wegen,B, Currie,G, Jiranek,V, de Barros Lopes,M, 2001, Determining proteins that are involved in stress tolerance of the yeast Saccharomyces cerevisiae, Australian wine industry technical conference (2001), Adelaide, South Australia
2001 Gardner,J, de Barros Lopes,M, Jiranek,V, 2001, Identification of genes contributing to a 'High Nitrogen Efficiency' (HNE) phenotype in a modified wine yeast., 11th Australian wine industry technical conference (2001), Adelaide, South Australia
2001 Poole,K, de Barros Lopes,M, Jiranek,V, 2001, Modification of Saccharomyces cerevisiae to utilise proline as a nitrogen source during oenological fermentation, 11th Australian wine industry technical conference (2001), Adelaide, South Australia

Conference Items

Date Citation
2016 Peter,JJ, Watson,T, Walker,M, Gardner,JM, Jiranek,V, 2016, Identification of wine yeast genes influencing fermentation duration under limited nitrogen conditions, The 16th Australian Wine Industry Technical Conference, Adelaide, Australia
2016 Tek,ET, Sundstrom,J, Hesketh,A, Oliver,SO, Jiranek,V, 2016, Wine Yeast Biofilms and Quorum Sensing, the 16th Australian Wine Industry Technical Conference, Adelaide, Australia
2016 Ristic,R, Jiranek,V, 2016, A national initiative aimed at developing a multi-faceted approach to managing alcohol and flavour, 62nd German Winegrowers’ Congress, Germany
2016 Sumby,KM, Grbin,PR, Jiranek,V, 2016, More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum, 16th Australian Wine Industry Technical Conference, Adelaide
2016 Sumby,KM, Grbin,PR, Jiranek,V, 2016, More efficient malolactic fermentation by directed evolution of Lactobacillus plant arum., 16th Australian Wine Industry Technical Conference
2015 Huang,C, Gardner,R, Fedrizzi,B, Walker,ME, Jiranek,V, 2015, Identification of yeast genes responsible for the production of hydrogen sulfide and volatile thiols in wine., Australasian conference on Yeast: Products and Discovery, Adelaide
2015 Valentine,GDS, Walker,ME, Gardner,JM, Schmid,F, Jiranek,V, 2015, The impact of brief temperature shifts on wine fermentation, Australasian conference on Yeast: Products and Discovery, Adelaide
2015 Peter,JJ, Watson,T, Walker,ME, Gardner,JM, Jiranek,V, 2015, Screening for wine yeast mutants, whereby gene deletion results in faster fermentation under limited nitrogen conditions, Australasian conference on Yeast: Products and Discovery, Adelaide
2014 Peter,JJ, Watson,T, Walker,M, Jiranek,V, 2014, Use of prototrophic deletion library as a tool to identify genes related to nitrogen assimilation, ISSY31: 31st International Specialised Symposium on Yeast, Slovenia
2014 Peter,JJ, Watson,T, Walker,M, Jiranek,V, 2014, Deletion library as a tool to identify genes related to nitrogen assimilation, Crush 2014, Adelaide, Australia
2014 Peter,JJ, Watson,T, Walker,M, Jiranek,V, 2014, Use of prototrophic deletion library as a tool to identify genes related to nitrogen assimilation, AgPogs: Postgraduate symposium 2014, Adelaide, Australia
2013 Sumby,KM, Grbin,PR, 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 Sundstrom,JF, Gardner,J, Sumby,K, Oliver,S, Jiranek,V, 2013, Investigating the effect of quorum signalling molecules on wine yeast strains and their impact on alcoholic fermentation, Yeasts: Products, Discovery, and more, Massey University, Albany, Auckland, New Zealand
2013 Roncoroni,M, Huang,M, Jiranek,V, Gardner,R, 2013, Mapping genes of oenological importance in commercial winemaking yeast, 26th International Conference on Yeast Genetics and Molecular Biology, Frankfurt Main, GERMANY
2013 Nguyen,TD, Walker,ME, Gardner,JM, Jiranek,V, 2013, Vacuolar acidification may play a key role in the ability of yeast to successfully complete industrial fermentation, 15th Australian Wine Industry Technical Conference, Sydney, Australia
2009 McBryde,C, Gardner,JM, Walker,ME, Jiranek,V, 2009, Adaptive evolution strategies for the generation of novel wine yeast, 24th International meeting on yeast genetics and molecular biology, Manchester, United Kingdom

Contributions to the following Degree Programs and Courses

Bachelor of Viticulture and Oenology

  • Microbiology for Viticulture and Oenology II (Level 2)
  • Fermentation Technology (Level 3)
  • Advances in Wine Science (Level 4)

Bachelor of Science (Biotechnology)

  • Biotechnology Practice III (Level 3)

Editorial Boards

Date Role Editorial Board Name Country
2012 Associate Editor Australian Journal of Grape and Wine Research Australia

Offices Held

Date Office Name Institution Country
2016 Commissioner (Australia) International Commission on Yeast Australia
2015 Member Editorial Board FEMS Yeast Research
2013 - 2016 Board Member (SA Rep), Australian Society of Viticulture and Oenology
2012 - 2014 Chair, National Wine Researchers Network
2012 - 2014 Convenor, Wine Science and Business Research Group University of Adelaide
2007 - 2012 Editor-in-Chief, Australian Journal of Grape and Wine Research
Position
Professor in Oenology
Phone
83136651
Fax
8313 7415
Campus
Waite
Building
Wine Innovation Central
Room Number
3 29
Org Unit
School of Agriculture, Food and Wine

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