Dr Kerry Wilkinson – Analytical Chemistry & Sensory Science
Lecturer of Oenology, School of Wine and Horticulture, The University of Adelaide
Dr Kerry Wilkinson works with the compounds that affect the aroma and flavour of grapes and wine. In 2009 after the Black Saturday bushfires in Victoria, local winemakers found that wine made from smoke-exposed grapes smelled and tasted like smoked bacon, cold campfires or Band-Aids. This cost the Victorian industry more than $300 million. Kerry has identified the compounds responsible for this ‘smoke taint’ and developed methods for removing them, a valuable development for Australia’s third biggest export industry.
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