Kerry Wilkinson
@wine_chemist
Wine chemist and educator @UniofAdelaide, #smoketaint researcher, living on Kaurna land, 🇦🇺,🏳️🌈, she/her, views my own.
ID: 706333272
https://researchers.adelaide.edu.au/profile/kerry.wilkinson 20-07-2012 03:24:27
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Super proud of the collective achievements of all the ARC Wine Centre students/graduates, research fellows, researchers/academics and our amazing industry partners! It’s a privilege to work with this stellar team!
EoIs are open for four ‘NOLO Wine’ PhD Scholarships with the CRCP for the Advancement of Australian Lifestyle Wines, investigating Bioengineering, Flavour, Mouthfeel and Marketing aspects of making and selling NOLO wine, based at Uni of Adelaide scholarships.adelaide.edu.au/Scholarships/p…
Hot off the press, some excellent new ARC Wine Centre research by Isara Vongluanngam from Charles Sturt University on the impact of light on protective copper fractions in white wine sciencedirect.com/science/articl…
One more time with feeling! ARC Wine Centre PhD student Natalia Caliani is giving her final presentation (her thesis has just passed examination 🎉🎉) on indigenous microflora on grapes!
Impact of light on protective fractions of Cu in white wine: Influence... sciencedirect.com/science/articl… Another example of excellence in collaboration Charles Sturt University ARC Wine Centre
Incase you’d ever wondered what insects taste like, here’s a sensory lexicon to help you describe their aroma, flavour and texture! First paper for Uni of Adelaide University Of Nottingham PhD student Ishka Bless sciencedirect.com/science/articl…
We know grapes (and wine) can be tainted by smoke… but other crops? This Uni of Adelaide study shed some light on the likely influence of skin texture/composition mdpi.com/2311-7524/10/7…
Our latest smoke taint paper has just been published in ACS agricultural and food journals Addition of MIPs to wine gave better removal of volatile phenols than MIP addition during fermentation pubs.acs.org/doi/10.1021/ac…
.Kerry Wilkinson at Uni of Adelaide is developing #activatedcarbon netting to protect against wildfire smoke. She found that activated carbon fabric bags on clusters blocked up to 98% of smoke compounds. Netting could cover whole vineyards. #graperesearch tinyurl.com/3ze5mey7
Congratulations @huo_yiming59923 for submitting your Uni of Adelaide PhD thesis… and it coincides with the media release on your recent ACS agricultural and food journals paper acs.org/pressroom/pres…
Wine made from grapes exposed to wildfire can taste and smell smoky. Using molecularly imprinted polymers, Kerry Wilkinson and team at Faculty of Sciences, Engineering and Technology and Uni of Adelaide removed molecules that generate the unpleasant smoke taint. ACS agricultural and food journals ACS Publications 🔗: brnw.ch/21wMnAL
This was an important study and it is great to see our work recognised in this way. Congratulations to Faculty of Sciences, Engineering and Technology PhD student Tingting Shi, and Renata Ristic, on this award! We are grateful to ASVO, and PIRSA and the industry partners who supported the project! 🎉🎉🎉
Congratulations to ARC Wine Centre PhD student Isara Vongluanngam on your second paper on the Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin Concentrations | Journal of Agricultural and Food Chemistry pubs.acs.org/doi/10.1021/ac…
Our second paper evaluating remediation of smoke tainted wine using MIPs, from Yiming Huo’s Faculty of Sciences, Engineering and Technology PhD, has just been accepted for publication in Food Research International url.au.m.mimecastprotect.com/s/WGFKC4QO0qiB…