Kerry Wilkinson

Research Interests

Oenology and Viticulture Wine Chemistry and Wine Sensory Science Membrane and Separation Technologies Analytical Chemistry Insects Wine grapes

Professor Kerry Wilkinson

Professor

School of Agriculture, Food and Wine

College of Science

Eligible to supervise Masters and PhD - email supervisor to discuss availability.

Available For Media Comment.

Acclaimed Wine Scientist  Ι   Engaging Wine Educator   Ι   Aspiring Entomologist 

Professor Kerry Wilkinson holds several roles at the University of Adelaide. As Professor of Oenology, she leads a program of research spanning projects concerning the chemistry of grapes and wine: from Overcoming the impacts of vineyard exposure to smoke to Unlocking the potential for winemaking applications of membrane filtration (with funding from the Australian Research Council's Linkage and Industry Fellowship schemes, Wine Australia and industry). As Associate Head of School (Research), she helps establish research initiatives such as the Advancement of Australian Lifestyle Wines (an industry-led CRC Project to innovate the production and marketing of no-and low-alcohol (NOLO) wines), the AgriFutures Insect Industry Program of Research (targeted RD&E activities to foster the sustainable growth of the emerging Australia insect industry), and the ARC Training Centre for Innovative Wine Production (a research program co-designed with industry to provide integrated solutions to new and old winemaking challenges). Professor Wilkinson welcomes enquiries from industry, academia, or prospective research staff or students (Honours, Masters and PhD) who are interested in any of the research programs detailed below.  

OVERCOMING THE IMPACTS OF VINEYARD EXPOSURE TO SMOKE


Vineyard exposure to bushfire smoke can taint grapes, causing significant revenue losses where smoky, ashy characters render wine unsaleable. Smoke taint therefore remains an ongoing threat to the viability of the wine industry. This project aims to safeguard grape and wine quality by building the wine industry’s capacity to predict, mitigate and respond to risk associated with vineyard smoke exposure. Research outcomes include establishing the mechanism by which smoke compounds are taken up by grapes and the factors that influence their sensory impact on wine; while the development of innovative strategies for detecting and alleviating smoke taint will deliver important economic benefits to the Australian wine sector.

Current Research Team: Dr Renata Ristic, Dr Julie Culbert, Ysadora Mirabelli-Montan (PhD)
 Tingting Shi (PhD), Song (Sai) Yan (PhD), WenWen (Maddy) Jiang (PhD)

Professor Kerry Wilkinson, Dr Julie Culbert, and winemaker, Alex Cassegrain (Cassegrain Wines), featured in two 
Australian Society for Viticulture and Oenology Grower, Maker, Researcher podcasts discussing smoke taint: 
Managing bushfire events and the impact of smoke on grapes and wine  &  Mitigation of smoke affected grapes

Recent findings: 
Heat shock proteins and glucosyltransferases are upregulated in grape berries following grapevine smoke exposure
Applying activated carbon fabric to the grapevine fruit-zone can prevent smoke contamination of grapes
Burning dry stubble under optimal weather conditions mitigates the risk of smoke taint arising from stubble burning

UNLOCKING THE POTENTIAL FOR WINEMAKING APPLICATIONS OF MEMBRANE FILTRATION 


The methods currently used to achieve clarification and stabilisation of wine are slow, energy intensive, and waste wine. New methods that ‘finish’ wine rapidly, with higher recovery rates, and reduced waste and input costs are therefore needed. In partnership with VAF Memstar, this project aims to drive profitability in the Australian wine sector by accelerating the uptake of membrane filtration as an innovative alternative to unsustainable winemaking practices. A key driver of the success achieved by our wine industry has been the application of modern technology to an otherwise traditional product category. To remain successful, industry requires new knowledge, new technical solutions, and a well-educated workforce – these are key outcomes of this project.

Current Research Team: Dr Yiming Huo, Dr Yihe (Eva) Sui, Dario Martin (PhD)
Mona Moslemi (PhD), Wenqi Pan (PhD), Maya Lenko (Honours) 

Recent findings: 
The sensory perception of 'smoke taint' can be mitigated by ultrafiltration and adsorbent treatment of wine
The partitioning of wine macromolecules by ultrafiltration demonstrates winemaking applications of membrane filtration 

ADVANCEMENT OF AUSTRALIAN LIFESTYLE WINES


The Australian wine sector aims to be the leading global producer of ‘lifestyle wines’ – wines lower in alcohol and calories than traditional wines. To achieve this vision, industry-focused research is needed to produce, market and sell no- and low-alcohol (NOLO) wines that exceed consumer expectations. Led by Australian Vintage, this project leverages the resources and expertise of a consortium of industry stakeholders (from across the supply chain) and world-renowned researchers to address key NOLO winemaking challenges: microbial stability and shelf-life, flavour capture and re-use, mouthfeel and textural deficiencies, and the image of NOLO wine. This multi-faceted approach will deliver growth in global markets, and thus, economic benefits for the wine industry.

Current Research Team: Bingqi Shan (PhD)

AGRIFUTURES INSECT INDUSTRY PROGRAM OF RESEARCH


The primary objective of the Insect Industry Program of Research (PoR) is to foster the sustainable growth of the emerging Australian insect industry through targeted research, development, and extension activities. These endeavours will address critical barriers to scalability, encompassing technical, social, and regulatory challenges, to support the long-term growth and viability of the Australian insect industry. For example: the lack of industry-endorsed production guidelines hinders the success of new insect producers and access to venture capital; while state-based differences in regulatory practices creates complexity and increases the risk of non-compliance; and general public’s lack of awareness of the benefits of insects impedes industry’s social licence to operate. 

Current Research Team: Ishka Bless (PhD), Guanghui Li (PhD), 
Laura Mezei (Program Manager), Maureen Clark (Industry Liaison Officer), 

Recent findings: 
Australian dog owners are open to feeding their dogs diets comprising insect protein
A sensory lexicon was developed to describe and differentiate the edible insects available in Australia

AUSTRALIAN RESEARCH COUNCIL TRAINING CENTRE FOR INNOVATIVE WINE PRODUCTION


Australia’s grape and wine industry employs almost 70,000 people and generates $4 billion/year in sales. Yet profitability in some areas is low, The reasons include challenges to vineyards due to extreme weather events, soil salinity and diseases, while wineries rely on inefficient practices, a low level of technological innovation and high input costs. Through innovative, multi-disciplinary research, the ARC Training Centre for Innovative Wine Production has trained 4 postdoctoral fellows and 16 PhD candidates to deliver a suite of industry-led projects that boost Australia’s competitiveness as a supplier of sustainably-produced premium branded wine to the world. The Training Centre concludes in December 2025. Research outcomes are available online

In 2023, the Training Centre was a finalist for an SA Science Excellence and Innovation award.

Date Position Institution name
2025 - ongoing ARC Industry Fellow The University of Adelaide
2024 - ongoing Director AgriFutures Insect Industry Program of Research
2023 - ongoing Director ARC Training Centre for Innovative Wine Production
2023 - ongoing Associate Head of School (Research) The University of Adelaide
2019 - ongoing Professor of Oenology The University of Adelaide
2015 - 2018 Associate Professor of Oenology The University of Adelaide
2012 - 2014 Senior Lecturer of Oenology The University of Adelaide
2007 - 2011 Lecturer of Oenology The University of Adelaide
2005 - 2007 Research Fellow (Wine Chemist) Curtin University
2004 - 2005 Research Chemist Australian Water Quality Centre

Date Type Title Institution Name Country Amount
2025 Research Award 2025 Wine Science and Technology Award Australian Society for Viticulture and Oenology Australia -
2024 Research Award Best Oenology Paper, Australian Journal of Grape and Wine Research Awarded by the Australian Society for Viticulture and Oenology Australia -
2020 Teaching Award 2020 South Australian Science Excellence and Innovation Awards STEMM Educator of the Year South Australian Department of State Development Australia -
2020 Teaching Award 2020 Citation for Outstanding Contributions to Student Learning Universities Australia Australia -
2020 Research Award 2020 Australian Council of Graduate Research Award for Excellence in Graduate Research Supervision Australian Council of Graduate Research Australia -
2019 Recognition 2019 Wine Industry Leader Wine Business Monthly United States -
2018 Teaching Award Commendation for the Enhancement and Innovation of Student Learning The University of Adelaide Australia -
2018 Teaching Award Best Wine Educator Award Wine Communicators of Australia Australia -
2018 Teaching Award Australian University Agriculture Education Award for Excellence in Teaching Australian Council of Deans of Agriculture Australia -
2015 Award Wine Communicators of Australia Best Wine Educator Award Wine Communicators of Australia Australia -
2015 Award South Australian Interactive Media Excellence South Australian Interactive Media Excellence Australia -
2013 Teaching Award 2013 Citation for Outstanding Contributions to Student Learning Office of Learning and Teaching Australia -
2012 Teaching Award Stephen Cole the Elder Award for Excellence in Teaching (Early Career) The University of Adelaide Australia -
2012 Research Award 2012 South Australian Young Tall Poppy Science Award Australian Institute of Policy and Science Australia -
2010 Teaching Award Excellence in Education Award The University of Adelaide Australia -
2006 Research Award 2006 Science and Innovation Award for Young People in Agriculture, Fisheries and Forestry Department of Agriculture, Fisheries and Forestry Australia $10,000

Date Institution name Country Title
2012 - 2013 The University of Adelaide Australia Graduate Certificate in Online Education
2008 - 2009 The University of Adelaide Australia Graduate Certificate in Higher Education
2000 - 2004 Flinders University Australia Ph.D.
1999 Flinders University Australia BSc. (Honours)
1995 - 1998 Flinders University Australia BSc.

Date Title Institution name Country
2015 Certificate III in Media Radio Adelaide Australia

Year Citation
2025 Vongluanngam, I., Blackman, J. W., Zhang, X., Schmidtke, L. M., Wilkinson, K. L., & Clark, A. C. (2025). Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin Concentrations. Journal of Agricultural and Food Chemistry, 73(8), 4859-4868.
DOI Scopus2 WoS2
2025 Huo, Y., Ristic, R., Savoie, M., Muhlack, R., Herderich, M., & Wilkinson, K. (2025). Adsorption properties of molecularly imprinted polymers designed for removal of smoke taint compounds from wine. Food Research International, 206, 116048.
DOI Scopus2 WoS1
2025 Holds, H. R., Wilkinson, K. L., Jeffery, D. W., Jack, F., & Bastian, S. E. P. (2025). Production of prototype lab-scale oak barrel analogues using additive manufacturing. Oeno One, 59(1), 9 pages.
DOI
2025 Huo, Y., Ristic, R., Wollan, D., Angela, S., Muhlack, R., Herderich, M., & Wilkinson, K. (2025). Optimizing the use of membrane filtration for the amelioration of smoke tainted wine. Food Chemistry, 479, 143704-1-143704-11.
DOI Scopus1 WoS1 Europe PMC1
2025 Triggs, A., Bless, I., Danner, L., Saarela, M., & Wilkinson, K. (2025). Australian Dog Owners’ Acceptance of Insect-Based Pet Food. Insects, 16(3), 290.
DOI Scopus3 WoS3 Europe PMC2
2025 Holds, H., Wilkinson, K., Jeffery, D., Jack, F., & Bastian, S. (2025). Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.. Food chemistry, 483, 144153.
DOI
2025 Shi, T., Ristic, R., & Wilkinson, K. (2025). Evaluating the Potential for Different Fabrics to Protect Grapes from Contamination by Smoke. Foods, 14(9), 1550-1-1550-16.
DOI
2025 van der Hulst, L., Herliana, L., Hassan, A. S., Schwerdt, J. G., Shirley, N., Ford, C. M., . . . Wilkinson, K. L. (2025). Transcription Profiling of Glycosyltransferases in Vitis vinifera Cultivars Following Smoke Exposure. Journal of Agricultural and Food Chemistry, 73(35), 22046-22058.
DOI
2024 Szeto, C., Feng, H., Sui, Q., Blair, B., Mayfield, S., Pan, B., & Wilkinson, K. (2024). Exploring Variation in Grape and Wine Volatile Phenol Glycoconjugates to Improve Evaluation of Smoke Taint Risk. American Journal of Enology and Viticulture, 75(1), 0750013-1-0750013-16.
DOI Scopus6 WoS6
2024 Bless, I., Bastian, S. E. P., Gould, J., Yang, Q., & Wilkinson, K. L. (2024). Development of a lexicon for the sensory description of edible insects commercially available in Australia. Food Research International, 190, 114574-1-114574-11.
DOI Scopus7 WoS7 Europe PMC3
2024 Angela, S., Wollan, D., Muhlack, R., Bindon, K., & Wilkinson, K. (2024). Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods, 13(12), 1850-1-1850-16.
DOI Scopus1 WoS1 Europe PMC1
2024 Culbert, J., Ristic, R., & Wilkinson, K. (2024). Evaluating the Susceptibility of Different Crops to Smoke Taint. Horticulturae, 10(7), 713-1-713-11.
DOI
2024 Huo, Y., Ristic, R., Puglisi, C., Wang, X., Muhlack, R., Baars, S., . . . Wilkinson, K. L. (2024). Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.. Journal of Agricultural and Food Chemistry, 72(32), 18121-18131.
DOI Scopus7 WoS7 Europe PMC6
2024 Vongluanngam, I., Zhang, X., Blackman, J. W., Schmidtke, L. M., Wilkinson, K. L., & Clark, A. C. (2024). Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour. Food Chemistry, 452, 139504-1-139504-8.
DOI Scopus2 WoS2 Europe PMC1
2024 Szeto, C., Lloyd, N., Nicolotti, L., Herderich, M. J., & Wilkinson, K. L. (2024). Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (Vitis vinifera L.) cv. Merlot. Journal of Agricultural and Food Chemistry, 72(4), 2018-2033.
DOI Scopus13 WoS12 Europe PMC8
2023 Ivanova, N., Yang, Q., Bastian, S. E. P., Wilkinson, K. L., Johnson, T. E., & Ford, R. (2023). The impact of varying key sensory attributes on consumer perception of beer body. Food Quality and Preference, 112, 13 pages.
DOI Scopus12 WoS12
2023 Shi, T., Ristic, R., & Wilkinson, K. L. (2023). Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine. Australian Journal of Grape and Wine Research, 2023, 6693220-1-6693220-10.
DOI Scopus1 WoS1
2023 Warne, G. R., Lim, M., Wilkinson, K., Hessel, V., Williams, P. M., & Fisk, I. D. (2023). Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries. Innovative Food Science and Emerging Technologies, 90, 103497.
DOI Scopus14 WoS13
2023 Ntuli, R. G., Saltman, Y., Ponangi, R., Jeffery, D. W., Bindon, K., & Wilkinson, K. L. (2023). Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment. Food Chemistry, 405, 12 pages.
DOI Scopus12 WoS11
2023 Stewart, S., Sanders, R., Ivanova, N., Wilkinson, K. L., Stewart, D. C., Dong, J., . . . Able, J. A. (2023). The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists, 81(2), 282-298.
DOI Scopus13 WoS11
2022 Riley, S., Lale, A., Nguyen, V., Xi, H., Wilkinson, K., Searle, I. R., & Fisk, I. (2022). Volatile profiles of commercial vetch prepared via different processing methods. Food Chemistry, 395, 15 pages.
DOI Scopus7 WoS7 Europe PMC3
2022 Sui, Y., Wollan, D., McRae, J. M., Capone, D. L., Godden, P., & Wilkinson, K. (2022). Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Frontiers in Nutrition, 9, 1-15.
DOI Scopus6 WoS4 Europe PMC4
2022 Favell, J. W., Wilkinson, K. L., Zigg, I., Lyons, S. M., Ristic, R., Puglisi, C. J., . . . Noestheden, M. (2022). Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols. Molecules, 27(15), 1-15.
DOI Scopus18 WoS17 Europe PMC10
2022 Previtali, P., Giorgini, F., Mullen, R. S., Dookozlian, N. K., Wilkinson, K. L., & Ford, C. M. (2022). A systematic review and meta-analysis of vineyard techniques used to delay ripening. Horticulture Research, 9, 1-18.
DOI Scopus17 WoS18 Europe PMC2
2022 LI, J. -C., WILKINSON, K. L., FORD, C. M., & JIRANEK, V. (2022). Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation. Australian Journal of Grape and Wine Research, 28(4), 607-620.
DOI Scopus3 WoS3
2022 Sui, Y., McRae, J., Muhlack, R., Wollan, D., & Wilkinson, K. (2022). Ultrafiltration: a novel approach to managing phenolics in white wine. Wine and Viticulture Journal, 37(2), 11-14.
2022 Previtali, P., Dokoozlian, N., Pan, B., Wilkinson, K., & Ford, C. (2022). Does delaying the rate of ripening alter aroma compounds?. Wine and Viticulture Journal, 37(2), 42-46.
2022 Puglisi, C., Ristic, R., Saint, J., & Wilkinson, K. (2022). Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine. Molecules, 27(22), 8096-1-8096-16.
DOI Scopus20 WoS17 Europe PMC9
2022 Sui, Y., Wollan, D., McRae, J., Muhlack, R., Tuke, J., & Wilkinson, K. (2022). Impact of commercial scale ultrafiltration on the composition of white and rosé wine. Separation and Purification Technology, 284, 8 pages.
DOI Scopus11 WoS9
2022 Wilkinson, K. L., Ristic, R., Szeto, C., Capone, D. L., Yu, L., & Losic, D. (2022). Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine. Australian Journal of Grape and Wine Research, 28(3), 500-507.
DOI Scopus8 WoS7
2022 Szeto, C., Ristic, R., & Wilkinson, K. (2022). Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials.. Molecules, 27(5), 1-13.
DOI Scopus8 WoS7 Europe PMC5
2022 Previtali, P., Dokoozlian, N. K., Pan, B. S., Wilkinson, K. L., & Ford, C. M. (2022). The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus. Food Chemistry, 373(A), 131406-1-131406-12.
DOI Scopus8 WoS5 Europe PMC3
2022 Ntuli, R. G., Saltman, Y., Ponangi, R., Jeffery, D. W., Bindon, K., & Wilkinson, K. L. (2022). Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins. Food Chemistry, 369, 130861-1-130861-13.
DOI Scopus33 WoS28 Europe PMC13
2022 Ivanova, N., Yang, Q., Bastian, S. E. P., Wilkinson, K. L., & Ford, R. (2022). Consumer understanding of beer and wine body: an exploratory study of an ill-defined concept. Food Quality and Preference, 98, 12 pages.
DOI Scopus16 WoS14
2021 Sui, Y., McRae, J. M., Wollan, D., Muhlack, R. A., Godden, P., & Wilkinson, K. L. (2021). Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine. Australian Journal of Grape and Wine Research, 27(2), 234-245.
DOI Scopus21 WoS20
2021 Wilkinson, K., Ristic, R., McNamara, I., Loveys, B., Jiang, W., & Krstic, M. (2021). Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine. Molecules, 26(24), 7540-1-7540-16.
DOI Scopus9 WoS8 Europe PMC5
2021 Verdonk, N., Ristic, R., Culbert, J. A., Pearce, K., & Wilkinson, K. L. (2021). Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument. Foods, 10(3), 488.
DOI Scopus8 WoS6 Europe PMC2
2021 Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Bindon, K., . . . Wilkinson, K. (2021). Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes. Molecules, 26(6), 1798-1-1798-17.
DOI Scopus16 WoS15 Europe PMC10
2021 Mirabelli-Montan, Y. A., Marangon, M., Graça, A., Mayr Marangon, C. M., & Wilkinson, K. L. (2021). Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review. Molecules, 26(6), 1672.
DOI Scopus40 WoS35 Europe PMC20
2021 Ntuli, R. G., Ponangi, R., Jeffery, D. W., & Wilkinson, K. L. (2021). Color Extraction and Stability of Rubired Juice Concentrate Produced via Conventional Must Heating or Flash Détente Processing. ACS Food Science & Technology, 1(5), 829-838.
DOI Scopus5 WoS4
2021 Previtali, P., Dokoozlian, N. K., Pan, B. S., Wilkinson, K. L., & Ford, C. M. (2021). Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon. Journal of Agricultural and Food Chemistry, 69(27), 7709-7724.
DOI Scopus23 WoS21 Europe PMC7
2021 Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Catelli, C., . . . Wilkinson, K. (2021). Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes. Beverages, 7(3), 44-1-44-10.
DOI Scopus4 WoS4
2021 Culbert, J. A., Jiang, W., Ristic, R., Puglisi, C. J., Nixon, E. C., Shi, H., & Wilkinson, K. L. (2021). Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke. Molecules, 26(17), 5277-1-5277-13.
DOI Scopus13 WoS12 Europe PMC9
2021 Previtali, P., Dokoozlian, N., Capone, D. L., Wilkinson, K. L., & Ford, C. M. (2021). Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening. Australian Journal of Grape and Wine Research, 27(2), 194-205.
DOI Scopus10 WoS9
2020 Dang, C., Jiranek, V., Taylor, D. K., & Wilkinson, K. L. (2020). Removal of volatile phenols from wine using crosslinked cyclodextrin polymers. Molecules, 25(4), 1-14.
DOI Scopus22 WoS20 Europe PMC8
2020 Pham, D., Ristic, R., Stockdale, V. J., Jeffery, D. W., Tuke, S., & Wilkinson, K. (2020). Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chemistry, 325, 126869-1-126869-8.
DOI Scopus31 WoS30 Europe PMC14
2020 Szeto, C., Ristic, R., Capone, D., Puglisi, C., Pagay, V., Culbert, J., . . . Wilkinson, K. (2020). Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking. Molecules, 25(16), 1-17.
DOI Scopus45 WoS42 Europe PMC31
2020 Verdonk, N., Ristic, R., Culbert, J., Pearce, K., & Wilkinson, K. (2020). Understanding Australian wine consumers’ preferences for different sparkling wine styles. Beverages, 6(1), 1-21.
DOI Scopus8 WoS6
2020 Saltman, Y., Culbert, J. A., Johnson, T. E., Ristic, R., Wilkinson, K. L., & Bastian, S. E. P. (2020). Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.. Foods (Basel, Switzerland), 9(9), 14 pages.
DOI Scopus7 WoS6 Europe PMC1
2020 Summerson, V., Viejo, C. G., Szeto, C., Wilkinson, K. L., Torrico, D. D., Pang, A., . . . Fuentes, S. (2020). Classification of smoke contaminated cabernet sauvignon berries and leaves based on chemical fingerprinting and machine learning algorithms. Sensors (Switzerland), 20(18), 1-24.
DOI Scopus12 WoS12 Europe PMC4
2020 Fuentes, S., Summerson, V., Gonzalez Viejo, C., Tongson, E., Lipovetzky, N., Wilkinson, K. L., . . . Unnithan, R. R. (2020). Assessment of smoke contamination in grapevine berries and taint in wines due to bushfires using a low-cost E-nose and an artificial intelligence approach. Sensors (Basel, Switzerland), 20(18), 1-22.
DOI Scopus42 WoS37 Europe PMC16
2020 Ntuli, R. G., Ponangi, R., Jeffery, D. W., & Wilkinson, K. L. (2020). Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions.. Foods, 9(9), 1270-1-1270-22.
DOI Scopus9 WoS8 Europe PMC1
2019 van der Hulst, L., Munguia, P., Culbert, J. A., Ford, C. M., Burton, R. A., & Wilkinson, K. L. (2019). Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. Planta, 249(3), 941-952.
DOI Scopus40 WoS38 Europe PMC24
2019 Pham, D. T., Stockdale, V. J., Wollan, D., Jeffery, D. W., & Wilkinson, K. L. (2019). Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction. Molecules, 24(7), 1404-1-1404-16.
DOI Scopus33 WoS28 Europe PMC16
2019 Able, A., Grbin, P., Schmidtke, L., Blackman, J., Needs, S., Kennedy, U., & Wilkinson, K. (2019). Development of technical wine assessment skills in tertiary students. International Journal of Innovation in Science and Mathematics Education, 27(4), 47-66.
Scopus1
2019 Li, S., Wilkinson, K. L., Mierczynska-Vasilev, A., & Bindon, K. A. (2019). Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin-polysaccharide interactions in wine-like media. Molecules, 24(11), 2100-1-2100-18.
DOI Scopus29 WoS25 Europe PMC12
2019 Fuentes, S., Tongson, E. J., De Bei, R., Viejo, C. G., Ristic, R., Tyerman, S., & Wilkinson, K. (2019). Non-invasive tools to detect smoke contamination in grapevine canopies, berries and wine: a remote sensing and machine learning modeling approach. Sensors, 19(15), 3335-1-3335-16.
DOI Scopus32 WoS25 Europe PMC9
2019 Dang, C., Wilkinson, K. L., Jiranek, V., & Taylor, D. K. (2019). Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wine. Molecules, 24(19), 1-15.
DOI Scopus7 WoS7 Europe PMC5
2019 Pham, D. -T., Stockdale, V. J., Jeffery, D. W., Tuke, J., & Wilkinson, K. L. (2019). Investigating alcohol sweetspot phenomena in reduced alcohol red wines. Foods (Basel, Switzerland), 8(10), 1-12.
DOI Scopus7 WoS6 Europe PMC2
2018 Li, S., Bindon, K., Bastian, S., & Wilkinson, K. (2018). Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruit. Foods, 7(12), 204-1-204-17.
DOI Scopus17 WoS12 Europe PMC6
2018 Long, D., Wilkinson, K., Taylor, D., & Jiranek, V. (2018). Novel wine yeast for improved utilisation of proline during fermentation. Fermentation, 4(1), 10-1-10-16.
DOI Scopus23 WoS23
2018 Li, S., Wilkinson, K., & Bindon, K. (2018). Compositional variability in commercial tannin and mannoprotein products. American Journal of Enology and Viticulture, 69(2), 176-181.
DOI Scopus13 WoS13
2018 Wilkinson, K., Muhlhausler, B., Motley, C., Crump, A., Bray, H., & Ankeny, R. (2018). Australian consumers’ awareness and acceptance of insects as food. Insects, 9(2), 44-1-44-11.
DOI Scopus152 WoS134 Europe PMC55
2018 Culbert, J., Ristic, R., Ovington, L., Saliba, A., & Wilkinson, K. (2018). Sensory profiles and consumer acceptance of different styles of Australian Moscato. Australian Journal of Grape and Wine Research, 24(1), 96-104.
DOI Scopus11 WoS11
2017 Condé, B., Bouchard, E., Culbert, J., Wilkinson, K., Fuentes, S., & Howell, K. (2017). Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine. Journal of Agricultural and Food Chemistry, 65(41), 9110-9119.
DOI Scopus24 WoS22 Europe PMC10
2017 Culbert, J., Ristic, R., Ovington, L., Saliba, A., & Wilkinson, K. (2017). Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles. Australian Journal of Grape and Wine Research, 23(2), 170-178.
DOI Scopus32 WoS23
2017 Ristic, R., van der Hulst, L., Capone, D., & Wilkinson, K. (2017). Impact of bottle aging on smoke-tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry, 65(20), 4146-4152.
DOI Scopus46 WoS40 Europe PMC27
2017 Zhu, Y., Wilkinson, K. L., & Wirthensohn, M. G. (2017). Changes in fatty acid and tocopherol content during almond (Prunus dulcis, cv. Nonpareil) kernel development. Scientia Horticulturae, 225, 150-155.
DOI Scopus19 WoS18
2017 Pardo-Garcia, A., Wilkinson, K., Culbert, J., Lloyd, N., Alonso, G., & Salinas, M. (2017). Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines. Food Chemistry, 217, 782-789.
DOI Scopus32 WoS30 Europe PMC23
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.
DOI Scopus57 WoS51 Europe PMC29
2017 Culbert, J. A., McRae, J. M., Condé, B. C., Schmidtke, L. M., Nicholson, E. L., Smith, P. A., . . . Wilkinson, K. L. (2017). Influence of production method on the chemical composition, foaming properties, and quality of Australian carbonated and sparkling white wines. Journal of Agricultural and Food Chemistry, 65(7), 1378-1386.
DOI Scopus49 WoS40 Europe PMC21
2017 Verdonk, N., Wilkinson, J., Culbert, J., Ristic, R., Pearce, K., & Wilkinson, K. (2017). Toward a model of sparkling wine purchasing preferences. International Journal of Wine Business Research, 29(1), 58-73.
DOI Scopus36 WoS28
2017 Saltman, Y., Johnson, T., Wilkinson, K., Ristic, R., Norris, L., & Bastian, S. (2017). Natural flavor additives influence the sensory perception and consumer liking of Australian Chardonnay and Shiraz wines. American Journal of Enology and Viticulture, 68(2), 243-251.
DOI Scopus14 WoS11
2016 Pearce, K., Culbert, J., Cass, D., Cozzolino, D., & Wilkinson, K. (2016). Influence of sample storage on the composition of carbonated beverages by MIR spectroscopy. Beverages, 2(4), 26-1-26-11.
DOI Scopus5 WoS3
2016 Culbert, J., Verdonk, N., Ristic, R., Olarte Mantilla, S., Lane, M., Pearce, K., . . . Wilkinson, K. (2016). Understanding consumer preferences for Australian sparkling wine vs. French champagne. Beverages, 2(3), 19-1-19-12.
DOI Scopus15 WoS9
2016 Wollan, D., Pham, D., & Wilkinson, K. (2016). Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysis. Journal of Agricultural and Food Chemistry, 64(40), 7569-7575.
DOI Scopus17 WoS15 Europe PMC6
2016 Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693.
DOI Scopus116 WoS100 Europe PMC53
2016 Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, 202, 507-517.
DOI Scopus22 WoS21 Europe PMC8
2016 Ristic, R., Fudge, A., Pinchbeck, K., De Bei, R., Fuentes, S., Hayasaka, Y., . . . Wilkinson, K. (2016). Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine. Theoretical and Experimental Plant Physiology, 28(1), 67-83.
DOI Scopus50 WoS48
2015 Saltman, Y., Johnson, T., Wilkinson, K., & Bastian, S. (2015). Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production. International Journal of Wine Research, 2015(7), 83-92.
DOI Scopus22
2015 Crump, A., Johnson, T., Wilkinson, K., & Bastian, S. (2015). Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines. Journal of Agricultural and Food Chemistry, 63(5), 1593-1600.
DOI Scopus27 WoS24 Europe PMC9
2015 Zhu, Y., Wilkinson, K., & Wirthensohn, M. (2015). Lipophilic antioxidant content of almonds (Prunus dulcis): a regional and varietal study. Journal of Food Composition and Analysis, 39, 120-127.
DOI Scopus35 WoS30 Europe PMC4
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 Scopus10 WoS7 Europe PMC4
2015 Pardo-Garcia, A., Wilkinson, K., Culbert, J., Lloyd, N., Alonso, G., & Salinas, M. (2015). Accumulation of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in fruits, leaves, and shoots of Vitis vinifera cv. Monastrell following foliar applications of oak extract or oak lactone. Journal of Agricultural and Food Chemistry, 63(18), 4533-4538.
DOI Scopus13 WoS11 Europe PMC8
2015 Verdonk, N., Wilkinson, K., & Bruwer, J. (2015). Importance, use and awareness of South Australian geographical indications. Australian Journal of Grape and Wine Research, 21(3), 361-366.
DOI Scopus9 WoS11
2015 Ristic, R., Boss, P., & Wilkinson, K. (2015). Influence of fruit maturity at harvest on the intensity of smoke taint in wine. Molecules, 20(5), 8913-8927.
DOI Scopus33 WoS31 Europe PMC16
2015 Culbert, J., Cozzolino, D., Ristic, R., & Wilkinson, K. (2015). Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20(5), 8341-8356.
DOI Scopus40 WoS37 Europe PMC10
2015 Zhu, Y., Taylor, C., Sommer, K., Wilkinson, K., & Wirthensohn, M. (2015). Influence of deficit irrigation strategies on fatty acid and tocopherol concentration of almond (Prunus dulcis). Food Chemistry, 173, 821-826.
DOI Scopus55 WoS54 Europe PMC18
2014 Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C., & Dokoozlian, N. (2014). Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California. Australian Journal of Grape and Wine Research, 20(1), 100-110.
DOI Scopus36 WoS32
2014 Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C., & Dokoozlian, K. (2014). Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine. Australian Journal of Grape and Wine Research, 20(1), 80-90.
DOI Scopus50 WoS42
2014 Collins, C., Gao, H., & Wilkinson, K. (2014). An observational study into the recovery of grapevines (Vitis vinifera L.) following a bushfire. American Journal of Enology and Viticulture, 65(3), 285-292.
DOI Scopus7 WoS7
2014 Li, S., Wilkinson, K., & Cozzolino, D. (2014). The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging. Journal of Food Measurement and Characterization, 8(4), 356-361.
DOI Scopus5 WoS4
2014 Crump, A., Johnson, T., Bastian, S., Bruwer, J., & Wilkinson, K. (2014). Consumers' knowledge of and attitudes toward the role of oak in winemaking. International Journal of Wine Research, 6, 21-30.
DOI Scopus9
2014 Crump, A., Sefton, M., & Wilkinson, K. (2014). Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols. Food Chemistry, 162, 261-263.
DOI Scopus10 WoS10 Europe PMC6
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.
2013 Ristic, R., & Wilkinson, K. (2013). Varietal response to smoke exposure. Wine and Viticulture Journal, (28), 40-41.
2013 Mendez Costabel, M., Wilkinson, K., Bastian, S., McCarthy, M., Ford, C., & Dokoozlian, N. (2013). Seasonal and regional variation of green aroma compounds in commercial vineyards of vitis vinifera L. Merlot in California. American Journal of Enology and Viticulture, 64(4), 430-436.
DOI Scopus27 WoS25
2013 Ristic, R., Pinchbeck, K., Fudge, A., Hayasaka, Y., & Wilkinson, K. (2013). Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Australian Journal of Grape and Wine Research, 19(2), 230-237.
DOI Scopus29 WoS28
2013 Wilkinson, K., Prida, A., & Hayasaka, Y. (2013). Role of glycoconjugates of 3-Methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation. Journal of Agricultural and Food Chemistry, 61(18), 4411-4416.
DOI Scopus28 WoS25 Europe PMC15
2013 Fudge, A., Wilkinson, K., Ristic, R., & Cozzolino, D. (2013). Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. Food Chemistry, 139(1-4), 115-119.
DOI Scopus28 WoS27 Europe PMC8
2012 Fudge, A., Schiettecatte, M., Ristic, R., Hayasaka, Y., & Wilkinson, K. (2012). Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research, 18(3), 302-307.
DOI Scopus60 WoS55
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.
DOI Scopus46 WoS43 Europe PMC20
2012 Fudge, A., Wilkinson, K., Ristic, R., & Cozzolino, D. (2012). Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry, 60(1), 52-59.
DOI Scopus31 WoS30 Europe PMC10
2012 wilkinson, K., & Ristic, R. (2012). Burning issue: the impact of vineyard exposure to smoke. Australian and New Zealand Grapegrower and Winemaker, 585, 47-49.
2011 Hanlin, R., Kelm, M., Wilkinson, K., & Downey, M. (2011). Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry, 59(24), 13265-13276.
DOI Scopus69 WoS58 Europe PMC29
2011 Ristic, R., Osidacz, P., Pinchbeck, K., Hayasaka, Y., Fudge, A., & Wilkinson, K. (2011). The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research, 17(2), S29-S40.
DOI Scopus70 WoS68
2011 Kennison, K., Wilkinson, K., Pollnitz, A., Williams, H., & Gibberd, M. (2011). Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties. Australian Journal of Grape and Wine Research, 17(2), S5-S12.
DOI Scopus54 WoS51
2011 Wilkinson, K., Ristic, R., Pinchbeck, K., Fudge, A., Singh, D., Pitt, K., . . . Herderich, M. (2011). Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Australian Journal of Grape and Wine Research, 17(2), S22-S28.
DOI Scopus50 WoS46
2011 Fudge, A., Ristic, R., Wollan, D., & Wilkinson, K. (2011). Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption. Australian Journal of Grape and Wine Research, 17(2), S41-S48.
DOI Scopus64 WoS60
2011 Picard, M., Wilkinson, K., & Wirthensohn, M. (2011). An online learning space facilitating supervision pedagogies in science. South Affrican Journal of Higher Education, 25(5), 954-971.
2011 Pinchbeck, K., Hayasaka, Y., & Wilkinson, K. (2011). Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis. Food Chemistry, 126(2), 801-806.
DOI Scopus80 WoS72 Europe PMC24
2010 Hayasaka, Y., Pinchbeck, K., Baldock, G., Kennison, K., & Wilkinson, K. (2010). Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta, 660(1-2 Sp Iss), 143-148.
DOI Scopus75 WoS72 Europe PMC41
2010 Picard, M., Wilkinson, K., & Wirthensohn, M. (2010). Perceptions and expectations of authorship: Towards development of an e-learning tool facilitating discussion and reflection between post-graduate supervisors and candidates. Ergo, 1(3), 22-33.
2010 Wilkinson, K. (2010). Grapevine recovery following fire damage. Australian & New Zealand Grapegrower & Winemaker, 556, 42-43.
2009 Kennison, K., Wilkinson, K., Pollnitz, A., Williams, H., & Gibberd, M. (2009). Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine. Australian Journal of Grape and Wine Research, 15(3), 228-237.
DOI Scopus105 WoS95
2008 Fudge, A., Elsey, G., Hayasaka, Y., & Wilkinson, K. (2008). Quantitative analysis of β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis. Journal of Chromatography A, 1215(1-2), 51-56.
DOI Scopus6 WoS6 Europe PMC5
2008 Kennison, K., Gibberd, M., Pollnitz, A., & Wilkinson, K. (2008). Smoke-derived taint in wine: The release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. Journal of Agricultural and Food Chemistry, 56(16), 7379-7383.
DOI Scopus152 WoS133 Europe PMC80
2007 Kennison, K., Wilkinson, K., Williams, H., Smith, J., & Gibberd, M. (2007). Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. Journal of Agricultural and Food Chemistry, 55(26), 10897-10901.
DOI Scopus120 WoS115 Europe PMC67
2007 Hayasaka, Y., Wilkinson, K., Elsey, G., Raunkjaer, M., & Sefton, M. (2007). Identification of natural oak lactone precursors in extracts of American and French oak woods by liquid chromatography-tandem mass spectrometry. Journal of Agricultural and Food Chemistry, 55(22), 9195-9201.
DOI Scopus36 WoS33 Europe PMC24
2006 Chow, C., Fabris, R., Wilkinson, K., Fitzgerald, F., & Drikas, M. (2006). Characterising NOM to Assess Treatability. Water, 33(2), 36-42.
Scopus15
2004 Wilkinson, K., Elsey, G., Prager, R., Pollnitz, A., & Sefton, M. (2004). Rates of formation of cis- and trans-oak lactone from 3-methyl-4- hydroxyoctanoic acid. Journal of Agricultural and Food Chemistry, 52(13), 4213-4218.
DOI Scopus27 WoS21 Europe PMC10
2004 Wilkinson, K., Elsey, G., Prager, R., Tanaka, T., & Sefton, M. (2004). Precursors to oak lactone. Part 2: Synthesis separation and cleavage of several β-D-glucopyranosides of 3-methyl-4-hydroxyoctanoic acid. Tetrahedron, 60(29), 6091-6100.
DOI Scopus57 WoS53
2003 Lister, T., Prager, R., Tsaconas, M., & Wilkinson, K. (2003). On the thermally induced rearrangement of 2-alkoxypyridines to N-alkylpyridones. Australian Journal of Chemistry, 56(9), 913-916.
DOI Scopus25 WoS22

Year Citation
2024 Previtali, P., Dokoozlian, N., Sanchez, L., Pan, B., Wilkinson, K., & Ford, C. (2024). Delayed ripening affects the formation of berry quality traits in 'Cabernet Sauvignon' grapes. In Proceedings of the XI International Symposium on Grapevine Physiology and Biotechnology (ISGPB 2021), as published in Acta Horticulturae (pp. 153-160). Stellenbosch, South Africa: International Society for Horticultural Science.
DOI
2024 Dodds, K. A., Holzapfel, B. P., & Wilkinson, K. L. (2024). Assessing the potential for bushfire smoke exposure of apples (Malus domestica Borkh) to affect the composition and sensory characteristics of cider. In Proceedings of the III International Symposium on Beverage Crops (2023), as published in Acta Horticulturae (pp. 57-66). Online: International Society for Horticultural Science.
DOI Scopus1
2015 Ricci, M., Nursey-Bray, M., de Zwart, M., & Wilkinson, K. (2015). MOOCs: the AdelaideX experience. In Proceedings of the Higher Education Research Group Adelaide. Adelaide.
2014 Zhu, Y., Taylor, C., Sommer, K., Wilkinson, K., & Wirthensohn, M. (2014). Effect of Deficit Irrigation on Almond Kernel Constituents. In F. Dicenta, P. MartinezGomez, & E. Ortega (Eds.), Acta Horticulturae Vol. 1028 (pp. 221-223). Murcia, SPAIN: International Society for Horticultural Science.
DOI Scopus4 WoS4
2013 Wilkinson, K., & Jiranek, V. (2013). Wine of reduced alcohol content: Consumer and society demand vs industry willingness and ability to deliver. In Proceedings of the 1st International Symposium on Alcohol Level Reduction in Wine (pp. 98-104). France: Institut des Sciences del la Vigne et du Vin.
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.
2010 Wilkinson, K., Ristic, R., & Baldock, G. (2010). Assessing smoke taint in grapes and wine. In 14th Australian Wine industry Technical Conference (pp. 0 pages). Urrbrae, S. Australia: Australian Wine Industry Technical Conference Inc..
2008 Wilkinson, K. (2008). Should publication be a compulsory component of Australian HDR programs?. In Proceedings of the 2008 Quality in Postgraduate Research Conference (pp. 139-144). ANU: The Centre for Educational Development & Academic Methods.

RESEARCH FUNDING (* as lead CI)

ARC Industry Fellowship (IM240100133, 2025–2028, $1,117,924) 
*Unlocking the potential for winemaking applications of membrane filtration
Industry partners: VAF Memstar, The Australian Wine Research Institute, Yalumba Wine Company

AgriFutures (2025–2029, $2,000,000) 
*Insect Industry Program of Research
Industry partners: Insect Protein Association of Australia, Circle Harvest, GoTerra, Bardee, Veridian Technologies, arvela

CRC Project (CRCPIX000220, 2024–2027, $2,997,599)
Advancement of Australian Lifestyle Wines
Industry partners: Australian Vintage Limited, Flavourtech, Tarac, Yalumba Wine Company, Treasury Wine Estates, Danstar Ferments, Mauri Yeast, Christian Hansen, Drinkwise Australia, The Australian Wine Research Institute 

ARC Linkage Project (LP210200715, 2023–2026, $511,205)
*Solving smoke taint: Overcoming the impacts of vineyard exposure to smoke
Industry partners: The Australian Wine Research Institute, Australian Vintage Limited, Accolade, E&J Gallo Winery, Peter Micheal Winery, Laffort Australia, Compolytics, Attentis Technologies

CRC Project (CRCPIX000220, 2020–2023, $950,000)
Mitigating taint in wine due to vineyard exposure to bushfire smoke
Industry partners: Cassegrain Wines, VAF Memstar, amaea, The Australian Wine Research Institute

Department of Primary Industries and Regions (2020–2022, $100,000)
*Novel strategies for amelioration of smoke taint
Industry partners: Australian Vintage Limited, Laffort Australia

Department of Primary Industries and Regions (2019–2021, $60,000)
*Assessing the impact of smoke from stubble burning on grapes and wine

ARC Training Centre for Innovative Wine Production (IC170100008, 2018–2025, $4,907,172)
Innovative Wine Production: Responding to climate, water, market and economic challenges
Industry partners: CSIRO, NSW DPI, AGRF, The Australian Wine Research Institute, Coonawarra Grape and Wine Industry, Chalmers Wines, VAF Memstar, E & J Gallo Winery, Pernod Ricard

ARC Training Centre for Innovative Wine Production (IC130100005, 2014–2017, $2,404,000)
Innovative Wine Production: Managing flavour and alcohol content in Australian wine
Industry partners: Tarac, CSIRO, NSW DPI, SARDI, The Australian Wine Research Institute, Laffort Australia, 
VAF Memstar, Lowe Wines, Treasury Wine Estates

Office for Learning and Teaching (SD13-3390, 2014–2015, $48,000) 
*Development of a smartphone application as an e-learning tool for wine sensory evaluation

Wine Australia (UA1205, 2013–2016, $460,000) 
*Objective measures of Australian sparkling wine style and quality

ARC LIEF (LE110100119, 2011, $370,000) 
*Advanced GC-MS instrumentation for the analysis of highly complex systems

ARC Linkage Project (LP0989138, 2009–2012, $247,662) 
*The impact of vineyard smoke exposure on vine physiology and the composition of grapes and wine
Industry partners: The Australian Wine Industry, Yalumba Wine Company, Treasury Wine Estates, Brown Brothers

Australian Grape and Wine Association (2008–2009, $18,150) 
*Amelioration of smoke derived taint in wine by membrane filtration and solid phase adsorption
Industry partners; VAF Memstar

CURRENT TEACHING RESPONSIBILITIES
Course Coordinator for Foundations of Wine Science                                                (2025–current)

PREVIOUS TEACHING RESPONSIBILITIES
Course Coordinator and lecturer for Foundations of Wine Science                              (2008–2024)
Course Coordinator and lecturer for The Australian Wine Industry: Rise of an Icon        (2010–2024)
Course Coordinator and lecturer for Grape and Wine Production                                (2014–2022)
Course Coordinator and lecturer for Vineyard and Winery Operations                          (2008–2013)

Program Coordinator for the Master of Viticulture and Oenology                                  (2018–2024)
Honours Coordinator for the School of Agriculture, Food and Wine                              (2010–2014)

Course Chair for Wine101x: World of Wine: From Grape and Glass MOOC               (2015–2025)
Facilitator for MOOC (2015) and e-Learning (2016&2017) Communities of Practice

Date Role Research Topic Program Degree Type Student Load Student Name
2025 Principal Supervisor Novel uses of retentate derived from membrane filtration of wine Doctor of Philosophy Doctorate Full Time Mr Dario Alonso Martin Gordo
2025 Principal Supervisor Improving public perceptions of insects and the benefits they offer. Doctor of Philosophy Doctorate Full Time Mr Guanghui Li
2025 Principal Supervisor Evaluating Electrodialysis as an Alternative Approach to Tartrate Stabilization of White Wine Doctor of Philosophy Doctorate Full Time Ms Mona Moslemi
2025 Co-Supervisor Investigating the impact of spinning cone column dealcoholisation processes on wine flavour Doctor of Philosophy Doctorate Full Time Ms Bingqi Shan
2025 Principal Supervisor Analytics for winemaking applications of membrane filtration Doctor of Philosophy Doctorate Full Time Ms Wenqi Pan
2023 Principal Supervisor Assessment of rapid detection methods for identifying smoke taint in grape juice. Doctor of Philosophy Doctorate Full Time Ysadora Ashton Mirabelli-Montan
2023 Principal Supervisor Transcription profiling of glycosyltransferases following grapevine smoke exposure Doctor of Philosophy Doctorate Part Time Miss Wenwen Jiang
2023 Principal Supervisor Remediation of taint arising from vineyard exposure to bushfire smoke Doctor of Philosophy Doctorate Full Time Mr Song Yan
2022 Principal Supervisor Use of Activated Carbon Fabric to Mitigate Smoke Taint in Grapes and Wine Doctor of Philosophy Doctorate Full Time Miss Tingting Shi
2021 Principal Supervisor Everyday entomophagy: An investigation into pathways for accelerated adoption of edible insects in Western food cultures Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Ishka Nicole Bless

Date Role Research Topic Program Degree Type Student Load Student Name
2023 - 2024 Co-Supervisor Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Mr George Robert Warne
2021 - 2024 Principal Supervisor Mitigating Taint in Wine Due to Vineyard Exposure to Bushfire Smoke Doctor of Philosophy Doctorate Full Time Mr Yiming Huo
2020 - 2024 Principal Supervisor Evaluating Winemaking Applications of Ultrafiltration Doctor of Philosophy Doctorate Full Time Miss Stephanie Angela
2019 - 2023 Co-Supervisor Vetch as a New Protein Source for the Human Diet Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Mr Samuel Arthur George Riley
2018 - 2022 Principal Supervisor Use of Membrane Ultrafiltration for Wine Stabilisation and Clarification Doctor of Philosophy Doctorate Full Time Miss Yihe Sui
2018 - 2022 Co-Supervisor The Sugar/Flavour Nexus in Grapes: Uncovering Its Identity and Relevance for Industry Doctor of Philosophy Doctorate Full Time Mr Pietro Previtali
2018 - 2022 Principal Supervisor Evaluating Diagnostics and Mitigation of Smoke Exposure in Grapes and Wine Doctor of Philosophy Doctorate Full Time Ms Colleen Szeto
2018 - 2023 Co-Supervisor Understanding consumer sensory perception of beer and wine body Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Ms Natalja Ivanova
2017 - 2019 Principal Supervisor Exploration of Using Cyclodextrins as Novel Additives and Fining Agents in Wine Doctor of Philosophy Doctorate Full Time Mr Chao Dang
2016 - 2016 Principal Supervisor Defining the Impact of Flavour Interactions in Protein Based Food Matrices Master of Philosophy Master Part Time Mrs Jessica Louise Sanderson
2016 - 2021 Principal Supervisor Development of Flash Détente Applications for Impacting Red Wine Style and for Production of Colour Stable Red Wines and Concentrate Doctor of Philosophy Doctorate Full Time Mr Richard Gondai Ntuli
2016 - 2021 Co-Supervisor Biological Solutions to 3-Isobutyl-2-Methoxypyrazine Remediation in Wine Doctor of Philosophy Doctorate Full Time Ms Jin-Chen Li
2014 - 2018 Principal Supervisor Selective Use of Winemaking Supplements to Modulate the Chemical Composition and Sensory Properties of Shiraz Wine Doctor of Philosophy Doctorate Full Time Miss Sijing Li
2014 - 2018 Principal Supervisor The Analysis of Grapevine Response to Smoke Exposure Doctor of Philosophy Doctorate Full Time Miss Lieke Van Der Hulst
2014 - 2020 Principal Supervisor Getting Alcohol Content Right: The Compositional and Sensory Basis for the Alcohol Sweetspot Doctor of Philosophy Doctorate Full Time Dr Duc-Truc Pham
2013 - 2021 Principal Supervisor Bursting the Bubble: Understanding Australian Consumer Preferences for Sparkling Wine Styles Doctor of Philosophy Doctorate Part Time Dr Naomi Verdonk
2012 - 2016 Co-Supervisor Comprehensive Study of Australian Rose Wines: Characterisation of Chemical and Sensory Profiles Doctor of Philosophy Doctorate Full Time Mr Jiaming Wang
2011 - 2017 Co-Supervisor Potential for Natural Flavour Additives to Improve the Sensory Properties and Consumer Acceptance of Wine Doctor of Philosophy Doctorate Full Time Ms Yaelle Saltman
2010 - 2014 Co-Supervisor Almond (Prunus dulcis (Mill.) D.A. Webb) Fatty Acids and Tocopherols _ Under Different Conditions Doctor of Philosophy Doctorate Full Time Ms Ying Zhu
2010 - 2015 Co-Supervisor A multipronged approach to encouraging proline utilisation by wine yeast Doctor of Philosophy Doctorate Full Time Ms Danfeng Long
2009 - 2012 Principal Supervisor Factors Affecting the Levels of 3 Isobutyl 2 Methoxpyrazine and C6 Compounds in Vitis Vinifera L Merlot Doctor of Philosophy Doctorate Full Time Mr Martin Pablo Mendez Costabel
2009 - 2015 Principal Supervisor Alternatives to Oak Barrel Maturation: Influence on Composition, Sensory Properties and Consumer Acceptance of Wine. Doctor of Philosophy Doctorate Full Time Miss Anna Marie Crump
2008 - 2015 Principal Supervisor Analysis and Amelioration of Smoke Taint in Wine Doctor of Philosophy Doctorate Full Time Dr Anthea Fudge
2008 - 2011 Principal Supervisor Smoke Taint: Impacts on the Chemical and Microbiological Profile of Grapes and Wine Doctor of Philosophy Doctorate Full Time Mrs Kerry Anita Pinchbeck
2008 - 2012 Principal Supervisor Condensed Tannin and Cell Wall Composition in Wine Grapes: Influence on Tannin Extraction from Grapes into Wine Doctor of Philosophy Doctorate Full Time Miss Rachel Hanlin

Date Role Committee Institution Country
2023 - 2025 Member 19th Australian Wine Industry Technical Conference Planning Committee WineTech Australia
2023 - ongoing Chair AWRI-UA Collaborative Research Initiative Committee The University of Adelaide Australia
2023 - ongoing Member Wine Innovation Cluster Research Committee The University of Adelaide Australia
2022 - 2022 Member 2022 Winemaker of the Year Advisory Committee Australian Society of Viticulture and Oenology Australia
2021 - 2021 Member 2021 Winemaker of the Year Advisory Committee Australian Society of Viticulture and Oenology Australia
2016 - ongoing Member Scientific Committee International Flavor and Fragrance Conference New Zealand
2015 - 2015 Member 2015 Winemaker of the Year Advisory Committee Australian Society of Viticulture and Oenology Australia
2014 - 2015 Member American Chemical Society Pacifi-Chem 2015 Organising Committee The American Chemical Society United States
2014 - 2015 Chair Crush: Grape and Wine Science Symposium Organising Committee Wine Innovation Centre Australia

Date Role Membership Country
2015 - ongoing Member The American Society for Enology and Viticulture United States
2009 - ongoing Member The American Chemical Society United States
2006 - ongoing Member The Australian Society of Viticulture and Oenology Australia

Date Title Engagement Type Institution Country
2024 - ongoing Mentor Scientific Community Engagement Academic Mentoring for Women Program (The University of Adelaide) Australia
2024 - 2024 Mentor Scientific Community Engagement Asia-Pacific Women in Leadership Mentoring Program Australia
2021 - ongoing Mentor Scientific Community Engagement Wine Industry Mentoring Program (Wine Communicators of Australia) Australia

Date Role Editorial Board Name Institution Country
2018 - ongoing Associate Editor Australian Journal of Grape and Wine Research Australian Society of Viticulture and Oenology Australia

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