Associate Professor Kerry Wilkinson

Kerry Wilkinson
Associate Professor
School of Agriculture, Food and Wine
Faculty of Sciences

Kerry is an Associate Professor of Oenology at The University of Adelaide. She completed her PhD in wine science and analytical chemistry at Flinders University and The Australian Wine Research Institute, but her subsequent appointment as an academic enabled her to combine her passion for wine education and research. She teaches wine sensory evaluation and together with colleague Paul Grbin, she developed My Wine World, a mobile app for wine sensory analysis. Kerry’s innovative approaches to wine education have been recognised through teaching awards, including an Office for Learning and Teaching Citation for Outstanding Contributions to Student Learning. Her research concerns the flavour chemistry of grapes and wine. For example the impact of bushfire smoke on grape and wine quality, and the use of oak barrels for wine maturation.

Associate Professor Kerry Wilkinson

Kerry is an Associate Professor of Oenology at The University of Adelaide. She completed her PhD in wine science and analytical chemistry at Flinders University and The Australian Wine Research Institute, but her subsequent appointment as an academic enabled her to combine her passion for wine education and research. She teaches wine sensory evaluation and together with colleague Paul Grbin, she developed My Wine World, a mobile app for wine sensory analysis. Kerry’s innovative approaches to wine education have been recognised through teaching awards, including an Office for Learning and Teaching Citation for Outstanding Contributions to Student Learning. Her research concerns the flavour chemistry of grapes and wine. For example the impact of bushfire smoke on grape and wine quality, and the use of oak barrels for wine maturation.

Research Interests

My research interests primarily concern the chemistry of grapes and wine, in particular the chemical and sensory analysis of volatile and non-volatile components of organoleptic significance and the influence of environmental conditions, viticultural management practices and winemaking techniques on their biochemical formation and degradation. Current wine-related research includes: (i) Oak derived flavour in wine and spirits; (ii) Viticultural management of 'green characters' in grapes and wine; (iii) Smoke taint in grapes and wine and (iv) Objective measures of sparkling wine style and quality. I am also involved in food science research on almonds and edible insects, as well as learning and teaching projects.

Research Tuesdays Public Lecture | Smoke in the barrel (video)

How science is helping grape and wine producers overcome the effects of bushfire smoke taint

In recent years, the destructive impact of bushfires has been felt worldwide, and their frequency and ferocity is only expected to increase as our climate warms. The loss of life and property is a constant and familiar threat. For the wine industry, however, there’s another cause for concern – smoke taint. Leaving wine with smokey, burnt aromas and a lingering retro-nasal ash character, it’s led to significant losses for producers, both locally and overseas. Consequently, considerable research has been undertaken to identify how the challenge can best be met; and this presentation will bring you right up to speed. You’ll hear how smoke taint is evaluated in grapes and wine, how vineyard management practices and winemaking techniques can reduce its intensity, and what can be done to remove it altogether.

Teaching Interests

World of Wine: From Grape to Glass | AdelaideX on edX (video)

Online Learning: edX MOOC: World of Wine: From Grape to Glass

Latest News

Insects for dinner? Adelaide researchers to gauge Australians' attitudes towards eating bugs (article)

A free wine education course has been launched by Adelaide University (article) 

World of Wine: From Grape to Glass, Radio Adelaide (audio)

Grape to Glass: When the Bottle's Empty, Radio Adelaide (audio)

Grape to Glass: Tasting!, Radio Adelaide (audio)

University of Adelaide Associate Professor in oenology Kerry Wilkinson talks about the latest research into smoke taint (audio) 

App with wine info at a click developed by Adelaide uni (article)

Appointments

Date Position Institution name
2015 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

Awards and Achievements

Date Type Title Institution Name Amount
2015 Wine Communicators of Australia Best Wine Educator Award Wine Communicators of Australia
2015 South Australian Interactive Media Excellence
2013 2013 Citation for Outstanding Contributions to Student Learning Office of Learning and Teaching
2012 Stephen Cole the Elder Award for Excellence in Teaching (Early Career) The University of Adelaide
2012 2012 South Australian Young Tall Poppy Science Award Australian Institute of Policy and Science
2010 Excellence in Education Award The University of Adelaide
2006 2006 Science and Innovation Award for Young People in Agriculture, Fisheries and Forestry Department of Agriculture, Fisheries and Forestry

Education

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

Certifications

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

Journals

Date Citation
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 10.1021/acs.jafc.7b01233
2017 Culbert,J, McRae,J, Condé,B, Schmidtke,L, Nicholson,E, Smith,P, Howell,K, Boss,P, Wilkinson,K, 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 10.1021/acs.jafc.6b05678
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 10.1108/IJWBR-10-2015-0048
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 10.1021/acs.jafc.6b04505
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 10.1016/j.foodchem.2016.08.090
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 10.1111/ajgw.12277
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 10.5344/ajev.2016.16057
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 10.1016/j.foodchem.2016.02.042
2016 Ristic,R, Fudge,AL, Pinchbeck,KA, De Bei,R, Fuentes,S, Hayasaka,Y, Tyerman,SD, Wilkinson,KL, 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 10.1007/s40626-016-0054-x
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 10.3390/beverages2040026
2016 Culbert,J, Verdonk,N, Ristic,R, Olarte Mantilla,S, Lane,M, Pearce,K, Cozzolino,D, Wilkinson,K, 2016, Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne, Beverages, 2, 3, 19-1-19-12 10.3390/beverages2030019
2016 Wollan,D, Pham,DT, Wilkinson,KL, 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 10.1021/acs.jafc.6b02691
2016 Wang,J, Capone,D, Wilkinson,K, Jeffery,D, 2016, Chemical and sensory profiles of rosé wines from Australia, Food Chemistry, 196, 682-693 10.1016/j.foodchem.2015.09.111
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 10.1021/acs.jafc.5b01043
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 10.3390/molecules20058913
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 10.3390/molecules20058341
2015 Verdonk,NR, Wilkinson,KL, Bruwer,J, 2015, Importance, use and awareness of South Australian geographical indications, Australian Journal of Grape and Wine Research, 21, 3, 361-366 10.1111/ajgw.12145
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 10.1016/j.jfca.2014.12.003
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 10.2147/IJWR.S90802
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 10.1021/acs.jafc.5b00339
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 10.1016/j.foodchem.2014.10.108
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 10.1021/jf5044025
2014 Zhu,Y, Taylor,C, Sommer,K, Wilkinson,K, Wirthensohn,M, 2014, Effect of Deficit Irrigation on Almond Kernel Constituents, Acta Horticulturae, 1028, 221-223
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 10.2147/IJWR.S70458
2014 Wilkinson,KL, Grbin,PR, 2014, Development and evaluation of an iPad application as an e-learning tool for technical wine assessment., ERGO: The Journal of the Education Research Group of Adelaide, 3, 11-21
2014 Collins,C, Gao,H, Wilkinson,KL, 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 10.5344/ajev.2014.13127
2014 Mendez-Costabel,MP, Wilkinson,KL, Bastian,SEP, Jordans,C, McCarthy,M, Ford,CM, 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 10.1111/ajgw.12060
2014 Li,S, Wilkinson,KL, 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 10.1007/s11694-014-9196-1
2014 Mendez-Costabel,MP, Wilkinson,KL, Bastian,SEP, Jordans,C, McCarthy,M, Ford,CM, 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 10.1111/ajgw.12062
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 10.1016/j.foodchem.2014.04.051
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 10.1021/jf400175h
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 10.5344/ajev.2013.12109
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 10.1016/j.foodchem.2013.01.090
2013 Ristic,R, Wilkinson,K, 2013, Varietal response to smoke exposure, Wine and Viticulture Journal, 28, 40-41
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 10.1111/ajgw.12017
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 10.1021/jf300403b
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 10.1021/jf203849h
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
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 10.1111/j.1755-0238.2012.00200.x
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 10.1016/j.foodchem.2010.11.094
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 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 10.1111/j.1755-0238.2011.00146.x
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 10.1021/jf203466u
2011 Wilkinson,K, Ristic,R, Pinchbeck,K, Fudge,A, Singh,D, Pitt,K, Downey,M, Baldock,G, Hayasaka,Y, Parker,M et al, 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 10.1111/j.1755-0238.2011.00147.x
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 10.1111/j.1755-0238.2011.00148.x
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 10.1111/j.1755-0238.2011.00137.x
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
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 10.1016/j.aca.2009.10.039
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 10.1111/j.1755-0238.2009.00056.x
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 10.1016/j.chroma.2008.10.109
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 10.1021/jf800927e
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 10.1021/jf072171u
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 10.1021/jf072509k
2006 Chow,C, Fabris,R, Wilkinson,K, Fitzgerald,F, Drikas,M, 2006, Characterising NOM to Assess Treatability, Water, 33, 2, 36-42
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 10.1021/jf0496550
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 10.1016/j.tet.2004.05.070
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 10.1071/CH03044

Books

Date Citation
2008 Wilkinson,K, 2008, Oak lactone formation in wine and sprits : the role of glycosidic precursors, Lambert Academic Publishing, Koln, Germany, 1-112

Book Chapters

Date Citation
2014 Jeffery,DW, Wilkinson,KL, 2014, Wine, Oxford University Press, United States, pp. 54-147
2012 Wilkinson,K, Pinchbeck,K, Ristic,R, Baldock,G, Hayasaka,Y, 2012, Assessing smoke taint in grapes and wine, American Chemical Society, United States, pp. 57-65 10.1021/bk-2012-1104.ch004
2005 Wilkinson,K, Elsey,G, Prager,R, Pollnitz,A, Sefton,M, 2005, Formation of oak lactone from 3-methyl-4-hydroxyoctanoic acid and its 4-O-β-D-glucopyranosides, Dt. Forschungsanst. fur Lebensmittelchemie, Germany, pp. 213-219

Conference Papers

Date Citation
2015 Ricci,M, Nursey-Bray,M, de Zwart,M, Wilkinson,K, 2015, MOOCs: the AdelaideX experience, Higher Education Research Group Adelaide, Adelaide
2013 Wilkinson,K, Jiranek,V, 2013, Wine of reduced alcohol content: Consumer and society demand vs industry willingness and ability to deliver, Alcohol Level Reduction in Wine, Bordeaux
2011 Dungey,K, Grbin,P, Wilkinson,K, 2011, Impact of smoke on grape berry microflora and yeast fermentation, 9th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 13-16 April, 2010, Eisenach, Germany
2010 Wilkinson,K, Ristic,R, Baldock,G, 2010, Assessing smoke taint in grapes and wine, Australian Wine industry Technical Conference, Adelaide, SA
2008 Wilkinson,K, 2008, Should publication be a compulsory component of Australian HDR programs?, Quality in Postgraduate Research Conference, Adelaide

Conference Items

Date Citation
2016 Pham,D, Jeffery,D, Wollan,D, Wilkinson,K, Stockdale,V, 2016, Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition, Macrowine 2016 - Macromolecules and Secondary Metabolites of Grapevine and Wine, Changins-Nyon, Switzerland
2012 Wilkinson,K, Prida,A, Hayasaka,Y, 2012, Evolution of oak lactone from glycoconjugate precursors during maturation of wine, 244th National Fall Meeting of the American-Chemical-Society (ACS), Philadelphia, PA
2010 Wilkinson,KL, Ristic,R, Dungey,K, Hayasaka,Y, 2010, Assessing smoke taint in grapes and wine, TBC

Research Funding

Date Project/No. Investigators Funding Body Amount
2014 - 2015

Development and evaluation of an iPad application as an e-learning tool for technical wine assessment

Wilkinson K, Able A, Falkner N, Grbin PR Office of Learning and Teaching AUD
48,000
2013 - 2015 Objectives measures of Australian sparkling wine style and quality

Wilkinson K, Cozzolino D, Ristic R

Australian Grape & Wine Authority

AUD
460,000

2013 -2016

Industrial Transformation Training Centre for Innovative Wine Production

Wilkinson K

Australian Research Council AUD
2,404,000
2012 -2012 Development of an iPad application to facilitate wine tasting and evaluation/ Download App Wilkinson K, Falkner N, Grbin PR Wine2030 AUD
12,000
2011 Advanced GC-MS instrumentation for the analysis of highly complex systems Wilkinson K, Elsey G, Jiranek V, Kaiser BN, Taylor DK Australian Research Council AUD
370,000
2009 -2012 The impact of vineyard smoke exposure on vine physiology and the composition of grapes and wine Wilkinson K Australian Research Council AUD
247,662
2008 -2009 Amelioration of smoke derived taint in wine by membrane filtration and solid phase adsorption Wilkinson K Australian Grape & Wine Authority AUD
18,150

Memberships

Date Role Membership Country
2015 Member The American Society for Enology and Viticulture United States
2009 Member The American Chemical Society United States
2006 Member The Australian Society of Viticulture and Oenology Australia
2000 Member The Royal Australian Chemical Institute Australia

Committee Memberships

Date Role Committee Institution Country
2014 Chair Crush: Grape and Wine Science Symposium Organising Committee Wine Innovation Centre Australia
2014 - 2015 Member American Chemical Society Pacifi-Chem 2015 Organising Committee The American Chemical Society United States
Position
Associate Professor
Phone
83137360
Fax
8313 7116
Campus
Waite
Building
Wine Innovation Central
Room Number
4 41
Org Unit
School of Agriculture, Food and Wine

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