Kerry Wilkinson is an Associate Professor of Oenology at the University of Adelaide. She completed a PhD in Wine Science and Analytical Chemistry at Flinders University and the Australian Wine Research Institute, but her subsequent appointment as an academic enabled her to combine her passion for wine education and research. She lead the development of Wine101X, a MOOC on wine, and her innovative approaches to wine education have been recognised through teaching awards, including an Office for Learning and Teaching Citation for Outstanding Contributions to Student Learning. Her research concerns the flavour chemistry of grapes and wine including the impact of bushfire smoke on grape and wine quality, and the use of oak barrels for wine maturation.
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