• BSc (Zoology), Victoria University of Wellington, New Zealand
• Post-graduate Diploma in Viticulture and Oenology with distinction, Lincoln University, New Zealand
• Certificate in Advanced Flavour Science, University of Otago, New Zealand
• PhD (Wine Science), Lincoln University, New Zealand

OEVI 1P20 – Introduction to Wine
PSYC 3P46 – Psychology of Eating
OEVI 4P20 – Sensory Evaluation of Wine
BIOL 5P20 – Advanced Sensory Evaluation of Wines
BIOL 5P73 – Advanced Wine Flavour

Flavour science, wine quality, sensory evaluation, psychophysics of taste.

Click here for full list of publications

Botezatu, A. I., Kotseridis, Y., Inglis, D., and Pickering, G.J. (2012).Occurrence and contribution of alkyl-methoxyprazines in wine tainted byHarmonia axyridis and Coccinella septempunctata. American Journal of Enology and Viticulture (submitted).

Hayes, J.E. and Pickering, G.J. (2012). Wine expertise predicts taste phenotype. American Journal of Enology and Viticulture, 63 (1) (in press; accepted October 2011).

Glemser,  E. J., Dowling, L., Hallett, R. H., Inglis, D., Pickering, G. J., McFadden-Smith, W. H., and Sears, M. K. (2012). A novel method for controlling Harmonia axyridis (Coleoptera:Coccinellidae) in vineyards.Environmental Entomology (accepted Dec 2011).

Inglis, D. and Pickering, G.J. (2012). Vintning on thin ice – the making of Canada’s iconic dessert wine. IN Ripmeester, M. P. Mackintosh, and C. Fullerton (eds.) An Introduction  to Niagara Wines. Waterloo: Wilfrid Laurier University Press (in press).

Gaudette, N.J. and Pickering, G.J. (2011). Optimizing the Orosensory Properties of Functional Food and Beverages: The Influence of Novel Sweeteners, Odorants, Bitter Blockers and Their Mixtures on (+)-Catechin.Journal of Food Science (in review).

Gaudette, N.J. and Pickering, G.J. (2011). The Efficacy of Bitter Blockers on Health-Relevant Bitterants. Journal of Functional Foods (in press doi:10.1016/j.jff.2011.10.003).

Bajec, M.R. and Pickering, G.J. (2011). Influence of stimulus temperature on orosensory perception and variation with taste phenotype. Chemosensory Perception (in review).

Gaudette, N.J. and Pickering, G.J. (2011). Sensory and chemical characteristics of trans-resveratrol fortified wine. Australian Journal of Grape and Wine Research, 17 (2), 249–257.

Gaudette, N. and Pickering, G.J. (2011). Modifying Bitterness in Functional Food Products. Critical Reviews in Food Science and Nutrition (in press, accepted, November 2010).

Bajec, M.R. and Pickering, G.J. (2010). Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference. Food Quality and Preference 21, 589–601.

Pickering, G.J., Bartolini, J-A., and Bajec, M.R. (2010). Perception of Beer Flavour Associates With Thermal Taster Status. Journal of the Institute of Brewing 116 (3), 239-244.

Pickering, G.J., Moyes, A., Bajec, M.R. and DeCourville, N. (2010). Thermal taster status associates with oral sensations elicited by wine.Australian Journal of Grape and Wine Research 16, 361–367.

Botezatu, A. and Pickering, G.J. (2010). Ladybug (Coccinellidae) taint in wine. IN Reynolds, A. G. Understanding and Managing Wine Quality and Safety. Woodhead Publishing Limited, Cambridge, U.K., 418-429.

Pickering, G.J., Blake, A.J., Soleas, G.J. and Inglis, D. (2010). Remediation of wine with elevated concentrations of 3-alkyl-2-methoxyprazines using cork and synthetic closures. Journal of Food, Agriculture & Environment, 8 (2), 97-101.