Published on Brock University (http://www.brocku.ca)
CCOVI Director and CCOVI Researcher
Associate Professor of Biological Sciences
Faculty of Mathematics and Science, Brock University, St. Catharines, Ont.
Email: firstname.lastname@example.org 
Phone: 905-688-5550 x3828/3227
Office: MC F221
BSc (Biochemistry), McMaster University, Hamilton, Ont.
PhD (Biochemistry), McMaster University, Hamilton, Ont.
OEVI 3P25 - Wine Chemistry
OEVI 3P98 - Wine Microbiology
BCHM 3P01 - Metabolic Biochemistry
Debra Inglis is the current Director of Brock University’s Cool Climate Oenology and Viticulture Institute and one of its core scientists. She has an extensive research program on Icewine production with a focus on yeast stress responses during Icewine fermentation and the relationship to Icewine quality. More recently, she collaborates with Dr. Belinda Kemp in developing new dosage compositions for developing a unique Ontario identity in sparkling wine production. She has initiated a biochemistry-based research strategy to remove ladybeetle taint (and more generally, methoxypyrazines) from affected juice and wine as part of CCOVI’s focus on premium wine production. She collaborates with Dr. Wendy McFadden-Smith on the etiology of Grape Sour Rot in Niagara to identify the organisms involved with the disease and control strategies in the vineyard. Working in conjunction with Dr. Jim Willwerth and Dr. Kevin Ker, she is involved in grapevine cold hardiness research to understand factors affecting vine hardiness throughout the dormant period.
Media and outreach
Inglis, D.L. and Pickering, G.P. (2013). Vintning on thin ice- the making of Canada's iconic dessert wine - in An Introduction to Niagara Wines, M. Ripmeester P. Mackintosh, and C. Fullerton (eds.). Waterloo: Wilfrid Laurier University Press.
Botezatu, Andreea; Kotseridis, Yorgos; Inglis, Debbie & Pickering, Gary (2012). Occurrence & contributionof alkyl methoxyprazines in wine tainted by Harmonia axyridis & Coccinella septempunctata. Journal of the Science of Food & Agriculture Volume 93, Issue 4, pages 803–810, 15
Glemser, E. J., Dowling, L., Hallett, R. H., Inglis, D., Pickering, G. J., McFadden-Smith, W. H., & Sears,M. K. (2012). A novel method for controlling Harmonia axyridis (Coleoptera:Coccinellidae) in vineyards. Environmental Entomology 41(5):1169-1176.
Pickering, G.J., Blake, A.J., Soleas G.J. and Inglis, D.L. (2010). Remediation of wine with elevated concentrations of 3-alkyl-2-methoxypyrazines using cork and synthetic closures Journal of Food, Agriculture & Environment Vol.8 (2): 97-101. 2010
Blake, A. Kotseridis, Y., Brindle, I., Inglis. D. and Pickering, G. (2010). Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing. Food Chemistry 119 (2010) 935–944.
Blake, A., Kotseridis, Y., Brindle, I., Inglis, D. and Pickering, G. (2009). The effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wine. J. Agric. Food Chem. 2009, 57, 4680–4690.
G. J. Pickering, M. Spink, Y. Kotseridis, D. Inglis, I. D. Brindle, M. Sears and A-L Beh. (2008). Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine. Australian Journal of Grape and Wine Research 14: 230-237.
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 and Environment. 6:133-137.
G. J. Pickering, A. Karthik, D. Inglis, M. Sears and K. Ker. (2008). Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in Concord and Niagara Grape Juice. Journal of Food Science 73(6):S262-S266.
Y. Kotseridis, M. Spink, I. Brindle, A. J. Blake, M. Sears, G.J. Soleas, D. Inglis and G.J. Pickering. (2008). Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using Stable Isotope Dilution Assay. Journal of Chromatography A, 1190:294-301.
G. J. Pickering, M. Spink, Y. Kotseridis, I. D. Brindle, M. Sears and D. Inglis. (2008). The influence of Harmonia axyridis morbidity on 2-Isopropyl-3-methoxypyrazine in Cabernet Sauvignon wine. Vitis 47:227-230.
G. J. Pickering, A. Karthik, D. Inglis, M. Sears and K. Ker. (2007). Determination of Ortho- and Retro-nasal Detection Thresholds for 2-isopropyl-3-methoxypyrazine in Wine. Journal of Food Science, 72(7), S468-S472.
Pigeau G. and Inglis, D.L. (2007) Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation. Journal of Applied Microbiology 103: 1576-158.
Pigeau G., Bozza, E.Kaiser, K. and Inglis, D.L. (2007) Concentration effect of Riesling Icewine juice on yeast performance and wine acidity. Journal of Applied Microbiology 103: 1691-1698
Coulon, J., Husnik, J.I., Inglis, D.L., van der Merwe, G.K., Lonvaud, A., Erasmus, D.J. and van Vuuren, H.J.J. ( 2006) Metabolic engineering of Saccharomyces cerevisiae to minimize the production of ethyl carbamate in wine. Am. J. Enol. Vitic. 57:113-124
Pigeau, G. and Inglis, D.L. (2005) Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation. Journal of Applied Microbiology 99: 112-125.
Kontkanen, D., Inglis, D.L., Pickering, G. and Reynolds, A. (2004) The effect of yeast inoculation rate, acclimatization and nutrient addition on Icewine fermentation. American Journal of Enology and Viticulture 55: 363-370.
Nurgel, C., Pickering, G.J. and Inglis, D.L. (2004) Sensory and chemical characteristics of Canadian Icewines. Journal of the Science of Food and Agriculture 84: 1675-1684.