Belinda Kemp, Brock University

Latest papers

A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors.
Critical reviews in food science and nutrition · 2021
Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice.
Molecules (Basel, Switzerland) · 2020
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Critical reviews in food science and nutrition · 2019 · first author

All 3 publications

Latest funding

Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.
NSERC · 2018 · Principal investigator
$120,000
Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.
NSERC · 2018 · Principal investigator
$12,500

All 2 grants and awards

3 publications.

01

A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors.

Longo R, Carew A, Sawyer S, Kemp B, Kerslake F

Critical reviews in food science and nutrition2021

DOI: 10.1080/10408398.2020.1762535 PMID: 32401040

02

Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice.

Marchal R, Salmon T, Gonzalez R, Kemp B, Vrigneau C, Williams P, Doco T

Molecules (Basel, Switzerland)2020

DOI: 10.3390/molecules25030472 PMID: 31979163

03

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.

Kemp B, Condé B, Jégou S, Howell K, Vasserot Y, Marchal R

Critical reviews in food science and nutrition2019First author

DOI: 10.1080/10408398.2018.1437535 PMID: 29420057

Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.

Principal investigatorNSERC2018Discovery Grants Program - Individual

Principal investigators: Kemp, Belinda

$120,000

Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.

Principal investigatorNSERC2018Discovery Launch Supplement

Principal investigators: Kemp, Belinda

$12,500

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

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Subject: Prospective PhD student Dear Professor Kemp, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors." (2021), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]