Dr Paul Grbin

Biography/ Background

In 2001 The University of Adelaide appointed Paul Grbin, and along with Associate Professor Vladimir Jiranek, they form 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 Grape and Wine Research & Development Corporation (GWRDC) and the Australian Research Council (ARC) with strong support from the Faculty of Sciences and the School of Agriculture, Food and Wine.

Research Goals

Our group is devoted to new grape and wine microbiology and biotechnology initiatives to bring long-term benefits to the Australia wine industry. In late 2008 we  relocated to the new 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, SARDI and PROVISOR. 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.

Research Opportunities

A number of research opportunities exist for joining our research group especially for projects in collaboration with our WIC partners or other external national and international collaborators. You can join our group as a Summer Scholar, Honours student (half year (12 points) or full year (24 points)), Masters by research (half time or full time), PhD by research, visiting Research Associate or Postdoctoral Fellow. Appropriate backgrounds may include: oenology (winemaking), microbiology, biotechnology, biochemistry, molecular biology, genetics, food science, and plant pathology students. Please see below for vacant research positions or contact Paul Grbin or Vladimir Jiranek directly.

Further information about studying in these fields is available from our Student Services page. Industry top-up scholarships of approx. 26K/annum are available for all PhD students with appropriate academic records.

Teaching Interests

Areas of teaching responsibility:

Program Coordinator for Bachelor of Oenology (4 year program). For more information see http://www.adelaide.edu.au/programfinder/2009/boen_boen.html

Course Coordinator:

Cellar & Winery Waste Management III

Industry Experience (Oenology) III

Advances in Oenology III

Other teaching:

Introductory Winemaking

Foundations of Wine Science

General Microbiology II

Microbiology for Viticulture & Oenology II

Animal & Plant Biochemistry II

Winemaking at Vintage III

Vineyard & Winery Operations II

Research Interests

Research Projects

Identification of salt accumulating organisms from winery wastewater
The build up of salts, especially sodium and potassium, limits the application of winery wastewater to land as it leads to poor soil health affecting plant growth and vitality. This project aims to investigate the removal of these salts by identifying microorganisms that can accumulate salts from wastewater. Molecular and fluorescent identification/screening techniques will be used to investigate the intracellular salt content in microorganisms from winery wastewater and selected Halobacteria. The goal of this study will be to develop a novel treatment process for winery wastewater that will allow the sustainable reuse of a key water resource.

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.

Control of foliar diseases in horticulture using milk components
Fungal diseases, such as powdery mildew and botrytis grey mould, have the potential to cause considerable losses in horticultural crops. Chemical fungicides, some of which are broad-spectrum biocides potentially harmful to human health, are applied routinely in disease management. Milk and whey, which can damage powdery mildew fungi, offer alternatives to conventional fungicides. Identification of the components of milk, which damage fungi, and their mechanisms of activity, will facilitate the development of environmentally sustainable strategies for management of fungal diseases in Australian horticulture. This will have particular benefits for personnel who regularly apply fungicides in glasshouses.

Use of innovative, Adaptive Evolution strategies to develop superior yeast for ready application in the wine and related industries
Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains for wine production.

Evaluation of high-power ultrasound as an innovative tool for sanitation, colour/flavour extraction and fermentation enhancement in winemaking
High-power ultrasound (HPU) is being investigated for it possible role in oenology. Of particular interest is the use of HPU to clean and sanitise oak cooperage and the application of HPU in fermentation.

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.

Overmature shiraz and its effects on wine quality
An investigation of the impact of fermentation at high sugar concentration (>16 Bé). This study focuses on microflora variability due to grape maturity and its influence on fermentation and wine quality. Molecular identification of isolates of yeast and bacteria, along with winemaking trials have been employed.

Use of active dried wine yeast: impact of rehydration and inoculation rate
Model fermentation studies were carried out to investigate the impact of rehydration conditions on yeast fermentation performance. The AWDY inoculation rate for high stress fermentation conditions was also studied, in both model and small-scale winemaking trials.
The use of glucose oxidase/catalase as an antioxidant in wine

The use of glucose oxidase/catalase as an antioxidant in wine
The use of enzyme technology to minimise suflur dioxide additions to wine was investigated through biochemical assays, chemical analysis and winemaking trials and sensory evaluation.

The effect of wine yeast on colour extraction and stabilisation in red wine
Screening of industrial Saccharomyces cerevisiae strains using small-scale winemaking techniques for impact on the anthocynanin profile in Shiraz. A range of techniques have been employed from basic chemical analysis, HPLC and sensory evaluation.

Unravelling the wine metabolome
The wine metabolome equates to the complete chemical makeup of wine, and includes compounds originating from the grape (as influenced by variety, rootstock, climate and viticultural practices), microorganisms occurring in the vineyard and all stages of the winemaking process, additives, as well as maturation and processing treatments. The importance of each and every wine constituent to wine flavour and aroma is not known, but clearly many of these compounds, and typically not the most predominant examples, are critical to the way in which consumers perceive a wine. As case-studies, we plan to determine the influence of variety (e.g. Shiraz vs Chardonnay), climate (‘hot' vs ‘cold') and yeast strain on juice and/or wine composition.
Collaborators: Associate Professor Vladimir Jiranek (Ag, Food and Wine) Professor Dennis Taylor (Ag, Food and Wine), Provisor and CSIRO.

Researchers: Suitable for PhD Students only, 
 PhD scholarships available now x 2.

Funding: GWRDC, ARC Linkage, McLaren Vale Winegrowers' Development Group

Collaborators: AB Mauri, AWRI, Cavitus Pty Ltd, CSIRO, Laffort Oenologie, MG Nutritional, Organic Crop Protectants, Provisor, Red Earth Veggies Pty Ltd, SARDI, Temple Bruer Wines

 

Publications

Books:

Iland, P, Grbin, P., Grinbergs, M., Schmidtke, L. & Soden, A. (2007) Microbiological Analysis of Grapes and Wine: Techniques and Concepts. (Patrick Iland Wine Promotions: Adelaide) ISBN 978-0-9581605-3-7.

Journal Articles:

Harris V, Ford CM, Jiranek V & Grbin PR (2009) Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. Applied Microbiology and Biotechnology 81:117-1127

Harris V, Ford CM, Jiranek V & Grbin PR (2008) Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. Applied Microbiology and Biotechnology 78:997-1006.

Jiranek V, Grbin P, Yap A, Barnes M & Bates D (2008) High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnology Letters 30:1-6.

Grbin PR, Herderich M, Markides A, Lee TH & Henschke PA (2007) The role of lysine amino nitrogen in the biosynthesis of mousy off-flavour compounds by Dekkera anomala. Journal of Agricultural & Food Chemistry 55:10872–10879.

Matthews A, Grbin P & Jiranek V (2007) Biochemical characterisation of the esterase activities of wine lactic acid bacteria. Applied Microbiology and Biotechnology 77:329-337.

Curtin C, Grbin P & Henschke P (2007) Molecular characterisation of the wine spoilage yeast Dekkera (Brettanomyces) bruxellensis. Microbiology Australia 28:62-64.

Matthews A, Grbin PR & Jiranek V (2006) A survey of lactic acid bacteria for enzymes of interest to oenology. Australian Journal of Grape & Wine Research 12:235-244.

Snowden EM, Bowyer MC, Grbin, PR, & Bowyer PK (2006) Mousy off-flavor: A review. Journal of Agricultural & Food Chemistry 54:4665-6474.

Matthews A, Grimaldi A, Walker M, Bartowsky E, Grbin PR & Jiranek V (2004) Lactic acid bacteria as a source of enzymes for use in vinification. Applied & Environmental Microbiology 70:5715-31.

Steel CC, Grbin PR & Nichol AW (2001) The pentose phosphate pathway in yeasts Saccharomyces cerevisiae and Kloeckera apiculata, an exercise in comparative metabolism for food and wine science students. Biochemical & Molecular Biology Education 29:245-9.

Grbin PR, & Henschke PH (2000) Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Australian Journal of Grape & Wine Research 6:255-62.

Herderich M, Costello PJ, Grbin PR, & Henschke PA (1995) The occurrence of 2 acetyl-1-pyrroline in mousy wines. Natural Product Letters 7:129-132.

Professional Associations

• Professional Member, Australian Society of Viticulture and Oenology, joined 1989.

• Professional Member, American Society for Enology and Viticulture, joined 1992.

• Organising Committee 23rd International Conference on Yeast Genetics and Molecular Biology, 1-6 July, 2007, Melbourne, Australia.

• Organising Committee 3rd Australian Yeast Group Conference Yeast: Products and Discovery. Barossa Valley, South Australia, 4-6 April 2004.

• Organising Committee 4th Australasian Yeast Group Conference Yeast: Products and Discovery. Adelaide, South Australia, 2-4 December 2009.

• University of Adelaide Alumni Association Board (Staff Representative) 2005-2007
  

Community Engagement

Alumni Wine Network

Entry last updated: Tuesday, 1 Sep 2009