Kerry L. Wilkinson
Papers
1
Total Citations
30
H-Index
1
About
Kerry L. Wilkinson is a leading figure in oenology, whose research has fundamentally advanced our understanding of the chemistry behind wine quality and sensory perception. Her work primarily explores the intricate relationships between grape-derived compounds and the final wine characteristics, with a particular focus on the factors influencing sparkling wine foam quality. In a pivotal 2017 study, which has garnered 30 citations, Wilkinson and her team demonstrated how soluble protein and amino acid content directly affect both foam formation and stability, providing critical insights for winemakers seeking to optimize texture and mouthfeel. Beyond this, her broader contributions include investigating smoke taint in grapes, the impact of climate change on wine composition, and the use of alternative grape varieties. Through her rigorous, applied research, Wilkinson has not only bridged the gap between laboratory science and practical viticulture but has also become an essential resource for the global wine industry, helping to ensure quality and innovation in the face of evolving environmental challenges.
Research Focus
Key Achievements
Top Papers
- 1