Dr. Belinda Kemp
Belinda gained her PhD at Lincoln University, NZ and studied tannin, fruity and green aromas, and sensory characteristics of Pinot noir wine. 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 NZ and the UK. Her main research areas are wine flavour and aroma and have included sparkling wine research projects investigating the effect of sugar and dosage solutions on Niagara sparkling wine. She is investigating the impact of clones and soil type on sparkling wine and canopy management for still and sparkling wines. She organizes FIZZ Club for Ontario sparkling winemakers and serves on the VQA-O Standards Development Committee and the VQA-O sparkling wine rules committee.