Come learn more about Brock University’s Grape & Wine Science Program with a few interactive activities led by industry experts. A sneak peek at how a live fermentation works, measuring sugar levels with a refractometer, identify blind aromas and put your taste buds to the test!
About the Speakers
Jennifer Kelly
Jennifer Kelly started in wine in 2010 by studying the Wine and Viticulture Technician program at Niagara College. After two local harvests and a harvest in South Australia in 2013, Jennifer joined the team at Brock University in the Cool Climate Oenology and Viticulture Institute as a research assistant, and then began her MSc. In 2019, she graduated from Brock University with a PhD in Biotechnology. Her thesis work focused on wine made from partially dehydrated grapes (appassimento style) in Ontario. Her work optimized this wine style through use of a locally isolated yeast, different drying targets, flavour profile analysis, understanding the impact of Botrytis cinerea on the wine, along with sensory and consumer studies. This information has been disseminated to the industry to optimize processes for improving wine quality and diversifying wine portfolios. She is currently working at CCOVI’s scientist in oenology, and working on developing a research program to support the Ontario grape and wine industry.
Marissa Neuner
Marissa Neuner began her career in wine in 2013, studying fermentation in the BC wine industry and earning a Master of Science. After many years working as a winemaker, she launched her own consulting firm in 2020, Cellar Door Analytics, to bridge the gaps between research and development, academia, and industry. Now, she furthers her goals as a science communicator with the Cool Climate Oenology and Viticulture Institute at Brock University, acting as a Sr. Lab Demonstrator and advisor to students within the Oenology and Viticulture program.
Taylor MaGee
Taylor MaGee started in the wine industry working for the Inn on the Twenty pouring wine for various events locally. From there he made his way to Retail Wine Shop for Cave Spring Vineyard and was later hired to work on the production team making wine and learning the process from start to finish. His first harvest was in 2015 and while studying through WSET and other Professional & Continuing Studies courses offered at Brock he was named Assistant Cellarmaster for the winery and worked every harvest and made wine every year there until CCOVI at Brock University came calling in 2022. Currently Managing the cellar, coordinating Outreach Events and the day-to-day operations for the Institute.
Presented by Brock University