Professor Kerry Wilkinson

Professor

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

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

Available For Media Comment.

Acclaimed Wine Scientist Ι Engaging Wine Educator Ι Sought-After Supervisor & Mentor Ι Aspiring Entomologist

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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), I help 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.

Appointments

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

Awards and Achievements

Date	Type	Title	Institution Name	Country	Amount
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

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

2015 Certificate III in Media Radio Adelaide Australia
Research Interests

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

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

Journals

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
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), 16 pages. DOI Scopus2 WoS2
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 PMC2
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 PMC5
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 Scopus11 WoS10
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 Scopus11 WoS10
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 Scopus17 WoS16 Europe PMC9
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 WoS17 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 WoS2
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 PMC7
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 Scopus14 WoS12
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 Scopus20 WoS19
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 Scopus7 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 Scopus39 WoS34 Europe PMC18
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 Scopus21 WoS20 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 Scopus11 WoS10 Europe PMC8
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 PMC13
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 Scopus42 WoS40 Europe PMC29
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 Scopus7 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 PMC23
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 Scopus32 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 Scopus144 WoS132 Europe PMC53
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 Scopus10 WoS10
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 Scopus23 WoS21 Europe PMC9
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 Scopus48 WoS39 Europe PMC20
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 Scopus14 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 PMC5
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 Scopus114 WoS98 Europe PMC51
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 Scopus49 WoS47
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 Scopus21
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 Scopus35 WoS31
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 Scopus26 WoS24
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 WoS54
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 Scopus49 WoS45
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 Scopus63 WoS59
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 Scopus79 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 Scopus74 WoS71 Europe PMC40
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 Scopus104 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 PMC4
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 Scopus149 WoS132 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 Scopus117 WoS113 Europe PMC65
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 PMC21
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 PMC9
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 Scopus24 WoS21

Book Chapters

Year	Citation
2014	Jeffery, D., & Wilkinson, K. (2014). Wine. In C. Bamforth, & R. Ward (Eds.), The Oxford Handbook of Food Fermentations (1 ed., 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 (Vol. 1104, 1 ed., pp. 57-65). United States: American Chemical Society. DOI Scopus4
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
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

Current Higher Degree by Research Supervision (University of Adelaide)

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

Past Higher Degree by Research Supervision (University of Adelaide)

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

Committee Memberships

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

Memberships

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

Community Engagement

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

Editorial Boards

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

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

Position: Professor
Phone: 83137360
Email: kerry.wilkinson@adelaide.edu.au
Campus: Waite
Building: Wine Innovation Central, floor 4
Org Unit: Agricultural Science