Associate Professor Kerry Wilkinson
Kerry is an Associate Professor of Oenology at The University of Adelaide. Her primary research interests concern the flavour chemistry of grapes and wine, for example: the impact of bushfire smoke on grapes and wine; the improved utility of oak wood for wine maturation; and the influence of production method on the composition and sensory profiles of sparkling wine. Other areas of interest include the chemical and sensory analysis of foods and beverages, and their appeal to consumers.
Kerry completed her PhD in wine science and analytical chemistry at Flinders University and The Australian Wine Research Institute. Her appointment as an academic enabled her to combine her passion for both wine education and research.
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.
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.
Online Learning: edX MOOC: World of Wine: From Grape to Glass
|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|
|2015||Award||Wine Communicators of Australia Best Wine Educator Award||Wine Communicators of Australia|
|2015||Award||South Australian Interactive Media Excellence|
|2013||Teaching Award||2013 Citation for Outstanding Contributions to Student Learning||Office of Learning and Teaching|
|2012||Teaching Award||Stephen Cole the Elder Award for Excellence in Teaching (Early Career)||The University of Adelaide|
|2012||Research Award||2012 South Australian Young Tall Poppy Science Award||Australian Institute of Policy and Science|
|2010||Teaching Award||Excellence in Education Award||The University of Adelaide|
|2006||Research Award||2006 Science and Innovation Award for Young People in Agriculture, Fisheries and Forestry||Department of Agriculture, Fisheries and Forestry||$10,000|
|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.|
|Certificate III in Media||Radio Adelaide||Australia|
|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.
|2017||Culbert, J., Ristic, R., Ovington, L., Saliba, A. & Wilkinson, K. (2017). Sensory profiles and consumer acceptance of different styles of Australian Moscato. Australian Journal of Grape and Wine Research, 1-9.
|2017||Culbert, J., McRae, J., Condé, B., Schmidtke, L., Nicholson, E., Smith, 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.
|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.
|2017||Wirthensohn, M. (2017). Changes in Fatty Acid and Tocopherol Content during Almond (Prunus dulcis, cv. Nonpareil) Kernel Development. Scientia Horticulturae, 225, 150-155.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|2016||Wollan, D., Pham, D. T. & Wilkinson, K. L. (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.
|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.
|2016||Wang, J., Capone, D., Wilkinson, K. & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.|
|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.
|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.
|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.
|2013||Ristic, R. & Wilkinson, K. (2013). Varietal response to smoke exposure. Wine and Viticulture Journal, 28, 40-41.|
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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||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.
|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.
|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.
|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.
|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.
|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.
|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.|
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|2008||Wilkinson, K. (2008). Oak lactone formation in wine and sprits : the role of glycosidic precursors. Koln, Germany: Lambert Academic Publishing.|
|2014||Jeffery, D. W. & Wilkinson, K. L. (2014). Wine. In C. W. Bamforth & R. E. Ward (Eds.), The Oxford Handbook of Food Fermentations (pp. 54-147). United States: Oxford University Press.|
|2012||Wilkinson, K., Pinchbeck, K., Ristic, R., Baldock, G. & Hayasaka, Y. (2012). Assessing smoke taint in grapes and wine. In M. Qian & T. Shellhammer (Eds.), Flavor Chemistry of Wine and Other Alcoholic Beverages (pp. 57-65). United States: American Chemical Society.
|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. In State-of-the-art in flavour chemistry and biology (pp. 213-219). Germany: Dt. Forschungsanst. fur Lebensmittelchemie.|
|2015||Ricci, M., Nursey-Bray, M., de Zwart, M. & Wilkinson, K. (2015). MOOCs: the AdelaideX experience. 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. VI International Symposium on Almonds and Pistachios. F. Dicenta, P. MartinezGomez & E. Ortega (Eds.) Murcia, SPAIN.|
|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. T. Hoffmann, W. Meyerhof & P. Schieberle (Eds.) 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.|
|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, K. L., Ristic, R., Dungey, K. & Hayasaka, Y. (2010). Assessing smoke taint in grapes and wine. TBC.|
ARC Training Centre for Innovative Wine Production (2018-2022)
Wine Australia (2016-2020) Building and measuring the quality of fine Australian sparkling wines
Office for Learning and Teaching (2014-2015) Development of a smartphone application as an e-learning tool for wine sensory evaluation
Wine Australia (2013-2016) Objective measures of Australian sparkling wine style and quality
ARC LIEF (2011) Advanced GC-MS instrumentation for the analysis of highly complex systems
ARC Linkage (2009-2012) The impact of vineyard smoke exposure on vine physiology and the composition of grapes and wine
AGWA (2008-2009) Amelioration of smoke derived taint in wine by membrane filtration and solid phase adsorption
Kerry coordinates and delivers several courses within The University of Adelaide's Bachelor of VIticulture and Oenology and Masters of Wine Business programs. She also teaches the Winter School offering: The Australian Wine Industry: Rise of an Icon and she led the development of the popular Wine101x MOOC: World of Wine: From Grape to Glass (available online via EdX). Kerry’s innovative approaches to wine education, and scholarship of learning and teaching, have been recognised through several teaching awards, including an Office for Learning and Teaching Citation for Outstanding Contributions to Student Learning.
Current PhD Students
Naomi Verdonk (Consumer preferences for different styles of sparkling wine)
Lieke van der Hulst (Understanding the biochemical response of grapevines to bushfire smoke)
Duc-Truc Pham (The compositional sensory basis of the alcohol sweetspot)
Sijing Li (Use of winemaking supplements to modulate the sensory properties of wine)
Richard Ntuli (Applications of Flash Detente in wine production)
Jin-Chen Li (Microbial solutions to wine compound elimination)
Current Masters Students
David Wollan (The wine alcohol sweetspot phenomena)
Completed PhD Students
Completed Masters Students
|2016 - 2017||Chair||The University of Adelaide, e-Learning Community of Practice||Australia|
|2015 - ongoing||Member||The American Society for Enology and Viticulture||United States|
|2014 - 2015||Chair||The University of Adelaide, MOOC Community of Practice||Australia|
|2009 - ongoing||Member||The American Chemical Society||United States|
|2006 - ongoing||Member||The Australian Society of Viticulture and Oenology||Australia|
|2000 - ongoing||Member||The Royal Australian Chemical Institute||Australia|
|2014 - ongoing||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|