Assoc. Prof. Kerry Wilkinson


Associate Professor Wilkinson has a long research history in Oeneology. Current wine-related research includes:

  • Oak derived flavour in wine and spirits
  • Viticultural management of 'green characters' in grapes and wine
  • Smoke taint in grapes and wine
  • Objective measures of sparkling wine style and quality.

She is also involved in food science research on almonds, kangaroo apples and oysters, as well as a learning and teaching project. Her and her colleagues have recently undertaken public perception studies for eating insects.