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Associate Professor Kerry Wilkinson
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Associate Professor of Oenology, The University of Adelaide (2015 - current)
Senior Lecturer of Oenology, The University of Adelaide (2012 - 2014)
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 Online Education (The University of Adelaide, 2014)
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)
Research InterestsMy 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, kangaroo apples and oysters, as well as a learning and teaching project.
Mendez-Costabel, M.P., Wilkinson, K.L., Bastian, S., Jordans, C., McCarthy, M., Ford, C.M. and Dokoozlian, N. Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine. Aust. J. Grape Wine Res., 2014, 20, 80-90.
Mendez-Costabel, M.P., Wilkinson, K.L., Bastian, S., Jordans, C., McCarthy, M., Ford, C.M. and Dokoozlian, N. Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California. Aust. J. Grape Wine Res., 2014, 20, 100-110.
Mendez-Costabel, M.P., Wilkinson, K.L., Bastian, S., McCarthy, M., Ford, C.M. and Dokoozlian, N. Seasonal and regional variation of fruit green aromas in commercial vineyards of Vitis vinifera L. Merlot in California. Am. J. Enol. Vitic., 2013, 64, 430-436.
Wilkinson, K.L., Prida, A. and Hayasaka, Y. Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation. J. Agric. Food Chem., 2013, 61, 4411-4416.
Fudge, A.L., Wilkinson, K.L., Ristic, R. and Cozzolino, D. Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. Food Chem., 2013, 139, 115-119.
Ristic, R., Pinchbeck, K.A., Fudge, A.L., Hayasaka, Y. and Wilkinson, K.L. Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Aust. J. Grape Wine Res., 2013, 19, 230-237.
Long, D., Wilkinson, K.L., Poole, K., Taylor, D.K., Warren, T., Astorga, A.M. and Jiranek, V. A rapid method for proline determination in grape juice and wine. J. Agric. Food Chem., 2012, 60, 4259-4264.
Fudge, A.L., Schiettecatte, M., Ristic, R., Hayasaka, Y. and Wilkinson, K.L. Amelioration of smoke taint in wine by treatment with commercial fining agents. Aust. J. Grape Wine Res., 2012, 18, 302-307.
Picard, M., Wilkinson, K.L. and Wirthensohn, M. An online learning space facilitating supervision pedagogies in science. South African Journal of Higher Education, 2011, 25, 954-971.
Fudge, A.L., Wilkinson, K.L., Ristic, R. and Cozzolino, D. Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. J. Agric. Food Chem., 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). J. Agric. Food Chem., 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.
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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