Background

Kerrie completed her Bachelor of Science degree in microbiology at Massey University and later on her Master of Applied Science in wine science (first class honours) at Lincoln University. Her research investigated different juice treatments of Pinot Gris and their effects on the resultant wine. Kerrie has worked vintages in local Marlborough wineries, Hawkes Bay and also in the Hunter Valley, Australia. Before joining the team at the Marlborough Wine Research Centre she worked as a commercial winemaker for four years.

Expertise

Winemaker specialising in microvinification processes.

Current Research

Kerrie is currently involved in the Sauvignon Blanc programme. Her role involves managing the microvinification facility at the centre and is responsible for making microvinifications from field viticulture trials. She is also part of the sensory team assisting in flavour and aroma development in Sauvignon Blanc wines.

Publications

• Stronge, K., Heatherbell, D. and Barnes, M.

Effects of prefermentation must treatments of Pinot Gris on wine quality and stability parameters. Romeo Bragato Conference, Auckland, 2007.