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.

Kerry is a 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
Career
Publications
Grants and Funding
Teaching
Supervision
Professional Activities
Contact

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
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
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	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	-	-	-
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	-	-
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

Analytical Chemistry Higher Education Wine Chemistry and Wine Sensory Science

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

Journals

Year	Citation
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), 16 pages. DOI Scopus1
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, 11 pages. DOI
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
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
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 Scopus6 Europe PMC2
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
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. Acta Horticulturae, (1390), 153-160. DOI
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 Scopus8 WoS2
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 Scopus1
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, 10 pages. DOI Scopus1
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, 15 pages. DOI Scopus3
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. DOI Scopus9
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 Scopus8 WoS2
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 Scopus5 WoS1
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 Scopus6 WoS2 Europe PMC2
2022	Stewart, S., Sanders, R., Ivanova, N., Wilkinson, K. L., Stewart, D. C., Dong, J., . . . Able, J. A. (2022). The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists, 81(2), 1-17. DOI Scopus8
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 Scopus4 WoS1 Europe PMC2
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 Scopus5 WoS2 Europe PMC3
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 Scopus13 WoS2 Europe PMC4
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 Scopus9 WoS5 Europe PMC1
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
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	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 Scopus20 WoS3 Europe PMC4
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 Scopus11 WoS4
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 Scopus6 WoS3 Europe PMC2
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 Scopus7 WoS2 Europe PMC1
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 Scopus16 WoS10
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 Scopus6 WoS4 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 WoS12 Europe PMC7
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 Scopus25 WoS15 Europe PMC7
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 Scopus4 WoS2
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 Scopus13 WoS6 Europe PMC2
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 WoS3
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 Scopus10 WoS7 Europe PMC5
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 Scopus8 WoS7
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 Scopus17 WoS14 Europe PMC4
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 Scopus24 WoS11 Europe PMC6
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 Scopus40 WoS29 Europe PMC21
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 WoS4
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 Scopus5 WoS3
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 Scopus11 WoS9 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 Scopus39 WoS25 Europe PMC14
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 (Basel, Switzerland), 9(9), 1-22. DOI Scopus8 WoS6 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 Scopus37 WoS31 Europe PMC18
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 Scopus23 WoS13 Europe PMC8
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 Scopus23 WoS15 Europe PMC5
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 Scopus28 WoS18 Europe PMC8
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 Scopus5 WoS4 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 Scopus5 WoS1
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 Scopus16 WoS11 Europe PMC1
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 Scopus19 WoS16
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 Scopus11 WoS11
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 Scopus114 WoS79 Europe PMC32
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 WoS9
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 Scopus20 WoS15 Europe PMC5
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 Scopus30 WoS18
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 Scopus41 WoS31 Europe PMC17
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 Scopus18 WoS12
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 Scopus28 WoS24 Europe PMC15
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 Scopus56 WoS44 Europe PMC11
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 Scopus42 WoS29 Europe PMC10
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 Scopus34 WoS20
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 Scopus12 WoS9
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 Scopus4 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 Scopus16 WoS12 Europe PMC4
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 Scopus96 WoS76 Europe PMC28
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 Scopus19 WoS18 Europe PMC3
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 Scopus44 WoS35
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 Scopus20
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 Scopus25 WoS22 Europe PMC6
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 Scopus32 WoS26 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 WoS6 Europe PMC2
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 PMC6
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 WoS10
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 Scopus26 WoS22 Europe PMC10
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 Scopus39 WoS34 Europe PMC7
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 Scopus50 WoS47 Europe PMC10
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 Scopus33 WoS26
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 Scopus47 WoS35
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 Scopus8 WoS7 Europe PMC2
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 Scopus25 WoS20
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 WoS26
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 Scopus27 WoS22 Europe PMC8
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 Scopus27 WoS24 Europe PMC4
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 Scopus52 WoS40
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 Scopus37 WoS29 Europe PMC8
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 Scopus30 WoS27 Europe PMC9
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 Scopus67 WoS53 Europe PMC11
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 Scopus63 WoS56
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 Scopus53 WoS45
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 Scopus47 WoS40
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 Scopus58 WoS47
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 Scopus74 WoS63 Europe PMC9
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 Scopus72 WoS59 Europe PMC24
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 Scopus93 WoS77
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 Scopus5 WoS5 Europe PMC2
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 Scopus137 WoS103 Europe PMC45
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 Scopus110 WoS93 Europe PMC40
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 Scopus32 WoS28 Europe PMC11
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 Scopus26 WoS21 Europe PMC5
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 WoS49
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

Books

Year Citation

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

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., & 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	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 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.

Conference Items

Year	Citation
2017	Wang, J., Capone, D., Gambetta, J., Wilkinson, K., & Jeffery, D. (2017). Characterising the chemical and sensory properties of Australian rose wines. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. Washington, DC: AMER CHEMICAL SOC.
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. Poster session presented at the meeting of 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. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. Philadelphia, PA: AMER CHEMICAL SOC.

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 Higher Degree by Research Supervision (University of Adelaide)

Date	Role	Research Topic	Program	Degree Type	Student Load	Student Name
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	Mitigating Taint in Wine Due to Vineyard Exposure to Bushfire Smoke	Doctor of Philosophy	Doctorate	Full Time	Mr Yiming Huo
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
2020	Co-Supervisor	From Brandewijn (Burnt Wine) to Bush Fires: New Directions in Australian Brandy Production	Doctor of Philosophy	Doctorate	Full Time	Hugh Holds

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
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	Miss 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 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
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

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

Editorial Boards

Date	Role	Editorial Board Name	Institution	Country
2018 - ongoing	Editor	Australian Journal of Grape and Wine Research	Australian Society of Viticulture and Oenology	Australia
2016 - ongoing	Associate Editor	Insects	-	Switzerland

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