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BELINDA KEMP

PHD WINE SCIENCE

Belinda studied Pinot noir tannin, flavour and sensory characteristics of wine for her PhD at Lincoln University, New Zealand. She is Senior Staff Scientist in Oenology at CCOVI, Brock University. As well as a scientist, Kemp gained previous practical still and sparkling winemaking experience in commercial wineries in New Zealand and the UK. Her main research areas are wine flavour and aroma. Her research since joining CCOVI has included sparkling wine research projects investigating the effect of sugar and dosage solutions on Niagara sparkling wine flavour and influences of sparkling wine clones and soil type on flavour. She currently organizes FIZZ Club for Ontario sparkling winemakers and serves on the VQA-O Standards Development Committee and the VQA-O sparkling wine rules committee.