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Dr Kerry Wilkinson
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Senior Lecturer of Oenology, The University of Adelaide (2012 - present)
Lecturer of Oenology, The University of Adelaide (2007-2011)
Research Fellow - Wine Chemist, Curtin University of Technology (2005-2007)
Research Chemist, Australian Water Quality Centre (2004-2005)
Graduate Certificate in Higher Education (The University of Adelaide, 2010)
PhD: Oak derived flavour compounds and their contribution to wine and spirits (Flinders University, 2004)
Bachelor of Science (Honours) (Flinders University, 2000)
Bachelor of Science majoring in Organic Chemistry (Flinders University, 1999)
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 research projects include: (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) Characterisation of grape berry tannins.
Fudge, A.L., Wilkinson, K.L., Ristic, R. and Cozzolino, D. Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry, 2012, 60, 52-59.
Hanlin, R.L., Kelm, M.A., Wilkinson, K.L. and Downey, M.O. Detailed characterization of Proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry, 2011, 59, 13265-13276.
Dungey, K., Grbin, P. and Wilkinson, K. Impact of smoke on grape berry microflora and yeast fermentation In: State-of-the-Art in Flavour Chemistry and Biology; Hofmann, T., Meyerhof, W. and Schieberle, P. Eds; Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, 2011, 249-253.
Wilkinson, K.L., Ristic, R., Pinchbeck, K.A., Fudge, A.L., Singh, D.P., Pitt, K.M., Downey, M.O., Baldock, G.A., Hayasaka, Y., Parker M., Herderich, M.J. Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Aust. J. Grape Wine Res., 2011, 17(2), S22-28.
Ristic, R., Osidacz, P., Pinchbeck, K.A., Hayasaka, Y., Fudge, A.L. and Wilkinson, K.L. The effect of winemaking techniques on the intensity of smoke taint in wine. Aust. J. Grape Wine Res., 2011, 17(2), S29-40.
Fudge, A.L., Ristic, R., Wollan, D. and Wilkinson, K.L. Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption. Aust. J. Grape Wine Res., 2011, 17(2), S41-48.
Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G. and Gibberd, M.R. The effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties. Aust. J. Grape Wine Res., 2011, 17(2), S5-12.
Dungey, K.A., Hayasaka, Y. and Wilkinson, K.L. Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis. Food Chem., 2011, 126, 801-806.
Picard, M., Wilkinson, K.L. and Wirthensohn, M. Perceptions and expectations of authorship: Towards development of an e-learning tool facilitating discussion and reflection between post-graduate supervisors and candidates. ERGA, 2010, 1, 21-33.
Hayasaka, Y., Dungey, K.A., Baldock, G.A., Kennison, K.R. and Wilkinson, K.L. Identification of a b-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Anal. Chim. Acta 2010, 660, 143-148.
Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G. and Gibberd, M.R. 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, 2009, 15, 228-237.
Wilkinson, K.L. Oak lactone formation in wine and spirits: The role of glycosidic precursors. Lambert Academic Publishing: Koln, Germany, 2009.
Fudge, A.L., Elsey, G.M., Hayasaka, Y. and Wilkinson, K.L. Quantitative analysis of the glucosyl precursor to cis-Oak Lactone in oak extracts using a liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis. J. Chromatogr. A, 2008, 1215, 51-56.
Kennison, K.R., Gibberd, M.R., Pollnitz, A.P. and Wilkinson, K.L. Smoke-derived taint in wine: The release of volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. J. Agric. Food Chem., 2008, 56, 7379-7383.
Kennison, K.R., Wilkinson, K.L., Williams, H.G., Smith, J.H. and Gibberd, M.R. Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. J. Agric. Food Chem., 2007, 55, 10897-10901.
Hayasaka, Y., Wilkinson, K.L., Elsey, G.M., Raunkjaer, M. and Sefton, M.A. Identification of natural oak lactone precursors in extracts of American and French oak woods by liquid chromatography-tandem mass spectrometry. J. Agric. Food Chem., 2007, 55, 9195-9201.
Wilkinson, K.L., Kennedy, U.J. and Gibberd, M.R. (2006) Green characters in Cabernet Sauvignon. Oag, D., DeGaris, K., Partridge, S., Dundon, C., Francis, M., Johnstone, R. and Hamilton, R. (eds.) Proceedings of the Finishing the job - Optimal ripening of Cabernet Sauvignon and Shiraz seminar; 21 July 2006; Mildura, Australia: Australian Society of Viticulture and Oenology: 60-64.
Wilkinson, K.L., Elsey, G.M., Prager R.H., Pollnitz, A.P. and Sefton, M.A. Formation of Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid and its 4-O-b-D-glucopyranosides: A Hydrolytic and Pyrolytic Study. In: State-of-the-Art in Flavour Chemistry and Biology; Hofmann, T., Rothe, M. and Schieberle, P. Eds; Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, 2005, 213-220.
Wilkinson, K.L., Elsey, G.M., Prager, R.H., Tanaka, T. and Sefton, M.A. Precursors to Oak Lactone II: Synthesis, Separation and Cleavage of Four b-D-Glucopyranosides of 3-Methyl-4-hydroxyoctanoic Acid. Tetrahedron, 2004, 60, 6092-6100.
Wilkinson, K.L., Elsey, G.M., Prager R.H., Pollnitz, A.P. and Sefton, M.A. Rates of Formation of cis- and trans-Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid. J. Agric. Food Chem., 2004, 52, 4213-4218.
The Royal Australian Chemistry Institute - Member Chartered Chemist
The Australian Society for Viticulture and Oenology - Professional Member
The American Chemical Society
CSIRO Scientists in Schools
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