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Peter J. Costello

Observed names: Costello, Peter, Costello, Peter J, Costello, Peter James, P J Costello, P.J. COSTELLO, P.J. Costello, PETER J. COSTELLO, Peter Costello
ORCID: 0000-0001-7802-8861
Observed ORCID: 0000-0001-7802-8861
OpenAlex ID: A5055601339
Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives
2004 · Hervé Alexandre, Peter J. Costello, et al. · International Journal of Food Microbiology · 262
Mousy Off-Flavor of Wine: Precursors and Biosynthesis of the Causative N-Heterocycles 2-Ethyltetrahydropyridine, 2-Acetyltetrahydropyridine, and 2-Acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176
2002 · Peter J. Costello, Paul A. Henschke · Journal of Agricultural and Food Chemistry · 116
Emerging trends in the application of malolactic fermentation
2015 · E.J. Bartowsky, P.J. Costello, et al. · Australian Journal of Grape and Wine Research · 104
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Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine
2001 · PETER J. COSTELLO, TERRY H. LEE, et al. · Australian Journal of Grape and Wine Research · 76
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Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities inOenococcus oeniandLactobacillus plantarum
2012 · P.J. Costello, T.E. Siebert, et al. · Journal of Applied Microbiology · 66
The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage
2004 · EVELINE J. BARTOWSKY, PETER J. COSTELLO, et al. · Australian Journal of Grape and Wine Research · 65
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Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences ofOenococcus oenistrain and wine matrix composition
2012 · P.J. COSTELLO, I.L. FRANCIS, et al. · Australian Journal of Grape and Wine Research · 55
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Standardised methodology for testing malolactic bacteria and wine yeast compatibility
2003 · PETER J. COSTELLO, PAUL A. HENSCHKE, et al. · Australian Journal of Grape and Wine Research · 40
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Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines
1995 · Markus Herderich, Peter J. Costello, et al. · Natural product letters · 37
Whole transcriptome RNAseq analysis of Oenococcus oeni reveals distinct intra-specific expression patterns during malolactic fermentation, including genes involved in diacetyl metabolism
2017 · Peter R. Sternes, Peter J. Costello, et al. · International Journal of Food Microbiology · 27
Developments in the sensory, chemical and microbiological basis of mousy taint in wine
1996 · Paul R. Grbin, Peter J. Costello, et al. · Adelaide Research & Scholarship (AR&S) (University of Adelaide) · 21
Analysis of Transcriptomic Response to SO2by Oenococcus oeni Growing in Continuous Culture
2021 · Cristobal A. Onetto, Peter J. Costello, et al. · Microbiology Spectrum · 20
Image analysis method for the rapid counting of Saccharomyces cerevisiae cells
1985 · P J Costello, P R Monk · Applied and Environmental Microbiology · 16
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Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation
2023 · Peter J. Costello, Radka Kolouchova, et al. · OENO One · 9
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Not all wine yeast are equal
2007 · Eveline Bartowsky, Jenny Bellon, et al. · Microbiology Australia · 6
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Measurement of yeast growth in grape juice with a fibre optic nephelometer.
1983 · PAUL R. MONK, PETER J. COSTELLO · The Journal of General and Applied Microbiology · 6
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Formation of mousy off-flavour in wine by lactic acid bacteria / by Peter James Costello.
1998 · Peter J. Costello · Adelaide Research & Scholarship (AR&S) (University of Adelaide) · 2
Influence of MLF on the fruity characters of red wine
2011 · Eveline Bartowsky, Peter J. Costello, et al. · Wine & viticulture journal · 1
Au-delà de la fermentation malolactique: Evaluation et caractérisation de l'impact sensoriel des bactéries oenologiques sur le caractère fruité des vins rouges
2013 · Eveline Bartowsky, Peter J. Costello, et al. · Revue des oenologues et des techniques vitivinicoles et oenologicques: magazine trimestriel d'information professionnelle
Utilitzacio de la fermentacio malolactica per potenciar el caracter afruitat del vi
2011 · Eveline Bartowsky, Peter J. Costello · ACE: revista d'enologia
Utilización de la fermentación maloláctica para potenciar el carácter afrutado del vino
2011 · Eveline Bartowsky, Peter J. Costello · Dialnet (Universidad de la Rioja)
Desarrollo de las bases sensoriales, químicas y microbiológicas de los olores a ratón en el vino
2001 · ANDREW J. MARKIDES, Paul A. Henschke, et al. · Dialnet (Universidad de la Rioja)
Works count: 26
Citation count: 929
H-index: 13
I10-index: 13
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