Prof. Kerry Wilkinson completed her PhD in wine science and analytical chemistry at Flinders University and The Australian Wine Research Institute in 2004. She has been a professor of oenology at the University of Adelaide since 2019. From 2015 to 2018, she was an associate professor of oenology at the University of Adelaide. Her primary research interests concern the flavour chemistry of grapes and wine, for example: the impact of bushfire smoke on grapes and wine; the improved utility of oak wood for wine maturation; and the influence of production methods 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.
Research Keywords & Expertise
Food Science
Wine
grapes
entomophagy
sensory analysis
Consumer research
wine chemistry
flavour chemistry
smoke taint
Fingerprints
Wine
grapes
smoke taint
sensory analysis
entomophagy
wine chemistry
Short Biography
Prof. Kerry Wilkinson completed her PhD in wine science and analytical chemistry at Flinders University and The Australian Wine Research Institute in 2004. She has been a professor of oenology at the University of Adelaide since 2019. From 2015 to 2018, she was an associate professor of oenology at the University of Adelaide. Her primary research interests concern the flavour chemistry of grapes and wine, for example: the impact of bushfire smoke on grapes and wine; the improved utility of oak wood for wine maturation; and the influence of production methods 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.
