Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
When smoke drifts into vineyards, wines vinified from smoke-affected grapes can exhibit undesirable smoky, burnt, and ashy sensory attributes. The first objective of my research is to assess whether environmental data collected by a sensor can be used as input for creating a model to predict a smoke taint risk profile. The second objective is to develop a way to minimize grapevine smoke exposure and/or uptake and effectively create a smoke taint preventative strategy. A sensitive detection system paired to an effective preventative strategy is critical for managing vineyard exposure to smoke and overcoming the issue of smoke taint in the wine industry!
Date Position Institution name 2018 PhD Student University of Adelaide
Language Competency English Can read, write, speak, understand spoken and peer review
Date Institution name Country Title 2017 - 2017 Cornell University United States MPS Food Science and Technology 2012 - 2016 University of Massachusetts Amherst United States BA Chemistry
Year Citation 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), 3720-1-3720-17.
DOI Scopus2 WoS2
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.
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.
ARC Training Centre for Innovative Wine Production (2018-2021)
VITICULT 2500WT Viticultural Science II (Demonstrator)
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