Dr. Debbie Inglis

CCOVI Director and CCOVI Researcher
Associate Professor of Biological Sciences
Faculty of Mathematics and Science, Brock University, St. Catharines, Ont.
Email: dinglis@brocku.ca
Phone: 905-688-5550 x3828/3227
Fax: 905-688-3104
Office: MC F221

Education
BSc (Biochemistry), McMaster University, Hamilton, Ont.
PhD (Biochemistry), McMaster University, Hamilton, Ont.

Teaching
OEVI 3P25 - Wine Chemistry
OEVI 3P98 - Wine Microbiology
BCHM 3P01 - Metabolic Biochemistry

Research
Yeast biotechnology and biochemistry; Icewine fermentation; yeast stress responses and the link to wine quality; etiology of grape sour rot; wine remediation for taints.

Icewine Publications and Presentations

• The Presspad at Cornell University: Podcast on Icewine with Debbie Inglis
  
• Make Icewine easier, at least for yeast
• Effect of yeast inoculation rate, acclimatization, and nutrient addition on icewine fermentation
• Sensory and chemical characteristics of Canadian ice wines
• Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation
• Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation
• Concentration effect of Riesling Icewine juice on yeast performance and wine acidity

Selected Publications and Presentations

• Pickering, G.J., A.J. Blake, G.J. Soleas, and D. Inglis. 2010. Remediation of wine with elevated concentrations of 3-alkyl-2-methoxypyrazines using cork and synthetic closures. Journal of Food, Agriculture & Environment, 8(2): 97-101.
• A. Blake, Y. Kotseridis, I.D. Brindle, D. Inglis and G.J. Pickering. 2010. Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odorants of Riesling and Cabernet Franc wine during bottle aging. Food Chemistry, 119 (3): 935-944.
• Debra Inglis, CCOVI Director, presented “Harvesting Innovation for the Grape & Wine Industry” to the Grape Growers of Ontario Board of Directors, March 31, 2009; to the Ontario Grape & Wine Research Inc. Board of Directors, April 1, 2009; and at the Grape Growers of Ontario Annual General Meeting April 8, 2009.
• A. Blake, Y. Kotseridis, I. D. Brindle, D. Inglis, M. Sears and G. J. Pickering (2009). Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wine. Journal of Agricultural and Food Chemistry, 57 (11), 4680–4690.
• A. Blake, Y. Kotseridis, I. D. Brindle, D. Inglis, M. Sears and G. J. Pickering (2009). Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odorants of Riesling and Cabernet Franc wine during bottle aging. Food Chemistry (in press). 
• Glemser, E.C. Bahlai, R. Brewster, A-L Beh, K. Ker, R. Hallet, D. Inglis, G. Pickering and M. Sears. 2009. Orientation of Harmonia axyridis (Coleoptera:Coccinellidae) to volatiles associated with ripe or damaged wine grapes, Vitis vinifera. Submitted to Entomologia Experimentalis et Applicata. (in review).
• G. Pickering, A. Blake, G. Soleas, D. Inglis. 2009. Remediation of wine with elevated concentration of 3-alkyl-2-methoxypyrazines using cork and synthetic closures. Submitted to Food Research International. (in review).
• G. J. Pickering, M. Spink, Y. Kotseridis, I. D. Brindle, M. Sears and D. Inglis. (2008). Morbidity of Harmonia axyridis mediates ladybug taint in red wine. Journal of Food, Agriculture & Environment, 6 (3&4): 133-137.