Networks
Co-Authors
Map Of Science
Mira de Orduna Heidinger, Ramon
Associate Professor
Close
Positions
- Associate Professor, Food Science & Technology at Geneva
Ramon Mira de Orduna received a Diplom in Biology (MS equivalent) from the Universitaet Tuebingen (Germany) and a PhD in Microbiology from Massey University (Aotearoa - New Zealand). After post-doctoral studies at the Cool Climate Oenology and Viticulture Institute at Brock University (Canada) he held an appointment as Assistant Professor at the University of Guelph (Canada) from 2002 to 2007. He has joined the Cornell faculty in 2007 and is a member of the Field of Food Science & Technology.
- Affiliations
- Research
- Publications
- Teaching
- Background
- Other
- View All
Affiliations
Research
research overview
- My research studies wine microbiology with a focus on the growth, physiology and enological relevance of wine lactic acid bacteria and their interaction with enological yeast.
research activities
area(s) of concentration/expertise
keywords
- Acetaldehyde
- Acetobacter
- Arginin Deiminase Pathway
- Arginine
- Candida
- Co-inoculation
- Enological Yeast
- Enzymatic Analysis
- Ethyl Carbamate
- Iron
- Lactobacillus
- Malolactic Fermentation
- Oenococcus
- Simultaneous Alcoholic and Malolactic Fermentations
- Vinegar
- Wine
- Wine Analysis
- Wine Lactic Acid Bacteria
submitted impact statement
Publications
individual publications
-
academic article
- Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatization to 2,4-dinitrophenylhydrazine. Food Chemistry. 139:100-104. 2013
- Metabolism of SO2 binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine. Journal of Food Microbiology. 155:153-157. 2012
- Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system. Journal of Industrial Microbiology and Biotechnology. 38:1391-1398. 2011
- Kinetics of sugars, organic acids and acetaldehyde during simultaneous yeast-bacterial fermentations of white wine at different pH values. Food Research International. 44:660-666. 2011
- Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae . Food Research International. 44:310-316. 2011
- Nivells de SO2 com a conservant: revisió dels compostos lligats a SO2 I paper rellevant de la fermentacó malolàctica. Revista de Enologia ACE. 28:10-16. 2011
- Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations. Applied Environmental Microbiology. 67:1657-1662. 2001
- Quantitative determination of L-arginine by enzymatic end-point analysis. Journal of Agricultural and Food Chemistry. 49:549-552. 2001
- Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiol. Lett. 191:51-55. 2000
- Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria. FEMS Microbiol. Lett. 183:31-35. 2000
- Intracellular glucose 6-phosphate content in Streptomyces coelicolor upon environmental changes in a defined medium. J. Biotechnol. 77:209-218. 2000
- Kinetics of the arginine metabolism of malolactic wine lactic acid bacteria Lactobacillus buchneri CUC 3 and Oenococcus oeni Lo111. Journal of Applied Microbiology. 89:547-552. 2000
-
article
-
conference paper
- Auswirkung simultaner Hefe-Bakterien Beimpfungen bei der Vinifikation von Spätburgunder auf die Farbe, Sensorik und die Dynamik von Zuckerwerten, organischen Säuren und Aromastoffen (Effect of yeast-bacterial co-inoculation in the vinification of Pinot Noir on the colour, sensory quality and the time course of sugars, acids and aroma compounds). Proceedings from the International IVIF Congress, Module on Microorganisms and Malolactic Fermentation, Neue Messe Stuttgart, Germany. 2010
- Management of malolactic fermentations. Proceedings from the Viticulture 2010 and 39th New York State Wine Industry Workshop, Riverside Convention Center, Rochester, USA. 2010
- Microbiological acetaldehyde kinetics: current results and management in the context of simultaneous alcoholic and malolactic fermentations. Proceedings of the Lallemand International Technical Meeting in Geisenheim (“Les entretiens scientifiques de Lallemand”). 35-40. 2009
- Acetaldehyde metabolism in malolactic bacteria and its effect on bacterial growth. Proceedings of the Lallemand International Technical Meeting in Perugia (“Les entretiens scientifiques de Lallemand”). 33-38. 2002
- The Application of Lysozyme in Winemaking. Proceedings of the “Bacchus to the Future” International Wine Conference, CCOVI. 67-88. 2002
-
document part
- Effects of yeast strains and vinification techniques on acetaldehyde kinetics in wine. 36-37. 2010
- Quantification of SO2 binding compounds in New York State wines and their fate during vinification. 71. 2010
- Recenti acquisizioni sulle esigenze nutrizionali dei batteri malolattici. 42. 2009
- Acetaldehyde Metabolism in Wine from the Perspective of Lactic Acid Bacteria. 3. 2002
- Effect of malolactic strain and timing of inoculation on chemical and sensory characteristics of chardonnay. 30. 2001
- Simultaneous Alcoholic and Malolactic Fermentations in the Production of a New Zealand Chardonnay - Chemical and Sensory Evaluation 2001
- Acetaldehyde metabolism in malolactic bacteria. 146. 2000
- Arginine degradation by lactic acid bacteria in wine: toxicological and enological implications. 59. 2000
- Arginine degradation by lactic acid bacteria in wine: energetical, toxicological and oenological implications. 35. 1999
- The impact of malolactic bacteria on acetaldehyde in wine. 36. 1999
- Arginine metabolism in wine lactic acid bacteria. 75. 1998
- Detecting the arginine deiminase pathway in wine lactic acid bacteria. 48. 1998
-
report
- Microbial contamination and challenge study in grape musts and grape must concentrates 2004
- Control of ethyl Carbamate formation in wine from arginine Degradation by malolactic bacteria 2001
- Effect of malolactic strain and timing of malolactic fermentation on the physiochemical parameters and sensory characteristics of Chardonnay wine 2001
selected publications listing
-
- Jussier, D., Dubé Morneau, A., Mira de Orduña, R. 2006 Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate chardonnay. Appl. Environ. Microbiol. (72): 221-227
- Osborne, J. P., Dubé Morneau, A. and Mira de Orduña, R. 2006 Degradation of free and sulphur dioxide bound acetaldehyde by malolactic lactic acid bacteria in white wine. J. Appl. Microbiol. In Press
- Terrade, N. and Mira de Orduña, R. 2006 Impact of Winemaking Practices on Arginine and Citrulline Metabolism during and after Malolactic Fermentation. J. Appl. Microbiol. In Press
featured in archived article
Teaching
teaching activities
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- FDSC-3800: Winemaking Theory and Practice II - Spring 2012
- FDSC-3810: Winemaking Theory and Practice II Laboratory - Spring 2012
- FDSC-4300: Understanding Wine and Beer - Spring 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- VIEN-3800: Winemaking Theory and Practice II - Spring 2012
- VIEN-3810: Winemaking Theory and Practice II Laboratory - Spring 2012
- VIEN-4300: Understanding Wine and Beer - Spring 2012
- FDSC-3400: Winemaking Theory and Practice I - Fall 2011
- FDSC-3410: Winemaking Theory and Practice I Laboratory - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
- VIEN-3400: Winemaking Theory and Practice I - Fall 2011
- VIEN-3410: Winemaking Theory and Practice I Laboratory - Fall 2011
Background
education and training
- Ph.D. in, Massey University 2001
- M.S. in, Eberhard-Karls Universität Tübingen 1997
- B.S. in, Eberhard-Karls Universität Tübingen 1993
awards and honors
Other
alternate name
- RM de Orduna, R Mira de Orduna, RMD Orduna, Mirade R
college
- CALS
research keyword
- Acetaldehyde
- Acetobacter
- Arginin Deiminase Pathway
- Arginine
- Candida
- Co-inoculation
- Enological Yeast
- Enzymatic Analysis
- Ethyl Carbamate
- Iron
- Lactobacillus
- Malolactic Fermentation
- Oenococcus
- Simultaneous Alcoholic and Malolactic Fermentations
- Vinegar
- Wine
- Wine Analysis
- Wine Lactic Acid Bacteria
name prefix
- Dr.