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. 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.

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.

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 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

Education

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.

Certifications

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

Research Interests

Analytical Chemistry, Higher Education, Wine Chemistry and Wine Sensory Science

Journals

Year Citation
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
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.
10.1111/ajgw.12300
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.
10.1021/acs.jafc.6b05678
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 Wirthensohn, M. (2017). Changes in Fatty Acid and Tocopherol Content during Almond (Prunus dulcis, cv. Nonpareil) Kernel Development. Scientia Horticulturae, 225, 150-155.
10.1016/j.scienta.2017.07.008
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.
10.1021/acs.jafc.7b02675
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 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 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
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 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.
10.1007/s40626-016-0054-x
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.
10.3390/beverages2030019
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.
10.1021/acs.jafc.6b02691
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 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 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 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 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 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 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.
10.1111/ajgw.12145
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 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.
10.5344/ajev.2014.13127
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 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.
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
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.
10.1111/ajgw.12060
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.
10.1007/s11694-014-9196-1
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
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.
10.1016/j.foodchem.2013.01.090
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
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
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 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
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 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.
10.1111/j.1755-0238.2011.00147.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 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
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 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
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
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.
10.1111/j.1755-0238.2009.00056.x
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
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
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
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
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

Year Citation
2008 Wilkinson, K. (2008). Oak lactone formation in wine and sprits : the role of glycosidic precursors. Koln, Germany: Lambert Academic Publishing.

Book Chapters

Year Citation
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.
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. In State-of-the-art in flavour chemistry and biology (pp. 213-219). Germany: Dt. Forschungsanst. fur Lebensmittelchemie.

Conference Papers

Year Citation
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.

Conference Items

Year 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, K. L., Ristic, R., Dungey, K. & Hayasaka, Y. (2010). Assessing smoke taint in grapes and wine. TBC.

Research Funding

ARC Training Centre for Innovative Wine Production (2018-2022)

Wine Australia (2016-2020) Building and measuring the quality of fine Australian sparkling wines

ARC Training Centre for Innovative Wine Production (2014-2017)

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
Kerry Pinchbeck
Kristen Kennison
Rachel Hanlin
Martin Mendez-Costabel
Ying Zhu
Danfeng Long
Anna Crump
Anthea Fudge
Jiaming Wang
Yaelle Saltman

Completed Masters Students
Jessica Sanderson

 

Memberships

Date Role Membership Country
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

Committee Memberships

Date Role Committee Institution Country
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

Editorial Boards

Date Role Editorial Board Name Country
2016 - ongoing Associate Editor Insects Switzerland
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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