Debbie Inglis

Biography

Dr. Debbie Inglis is affiliated to Biological Sciences, Brock University, where Dr. Debbie Inglis is currently working as Associate Professor. Dr. Debbie Inglis has authored and co-authored several national and international publications and also working as a reviewer for reputed professional journals. Dr. Debbie Inglis is having an active association with different societies and academies around the world. Dr. Debbie Inglis made his mark in the scientific community with the contributions and widely recognition from honourable subject experts around the world. Dr. Debbie Inglis has received several awards for the contributions to the scientific community. Dr. Debbie Inglis major research interest involves 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. .

Research Interest

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.