Sparkling Wine Forum


Belinda Kemp

National Institute of Agricultural Botany - NIAB East Malling

Head of Viticulture & Oenology Research


Belinda gained her PhD in 2010 at Lincoln University, New Zealand studying Pinot noir tannin, flavour, aroma, and sensory characteristics of red wine. As well as a scientist, Belinda has gained practical winemaking in commercial wineries in New Zealand and the UK. Belinda joined the Cool Climate Oenology and Viticulture Institute (CCOVI) in Ontario, Canada as Principal Scientist from 2013 until 2023 COVI, where her research was focused on applied aspects of sparkling wine production like the effects of different sugar types, wines and dosage composition on flavour, as well as the influences that different grape clones and soil types can have on sparkling wine flavour, and Maillard reaction-associated flavours in sparkling wine. In 2023, Belinda joined NIAB in the role of Group Leader for Viticulture and Oenology Research at the Wine innovation Centre at NIAB, in East Malling, Kent, UK. Her current research encompasses vineyard to final sparkling wine research that includes regenerative viticulture practices, Net Zero grape growing, to sparkling wine flavour and cool climate still winemaking. She organises the new viticulture and oenology research focused membership clubs at NIAB including The Vine Club for applied research for grape growers, Fizz Club UK for sparkling wine producers, and the White and Red Club for still winemakers.

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