Debbie Inglis

CCOVI Director and CCOVI Researcher, Professor of Biological Sciences 
905-688-5550 x3828/3227
Fax: 905-688-3104
Office: MC F221

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.

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

OEVI 3P25 – Wine Chemistry
OEVI 3P98 – Wine Microbiology
BCHM 3P01 – Metabolic Biochemistry

Inglis, D. L. (2013) Harvesting Innovation: Conquering Challenges Facing the Canadian Grape and Wine Industry. At the NSERC Science Kiosk with Senator Ogilvie Food for Thought, the Science Behind Food and Agriculture. November 4, 2013, Ottawa, Ontario, Canada.

Inglis, D.L. (2013) Harvesting Innovation: Conquering Challenges Facing the Canadian Grape and Wine Industry. Bacon and Egghead Breakfast Seminar Series for parliamentarians, Partnership Group in Science and Engineering. Oct. 24, 2013, Ottawa, Ontario, Canada.

Inglis, D. L. (2013) Precision Viticulture: Protecting our Grapevines from the Cold Canadian Winter at the Precision Agriculture, Productivity and New Technologies: the Canadian Experience May 15th, 2013, Talca, Chile.

Inglis, D.L. (2013) What Will Life be Like in 2030?  Climate Change and the Ontario Grape and Wine Industry.  Research Matters, Council of Ontario Universities, April 16, 2013, Niagara-On-The-Lake, Ontario.

Inglis, D.L. (2012) Torulaspora delbrueckii and Ice-wine Fermentation: The Start of a Winning Combination at XXIII es ENTRETIENS SCIENTIFIQUES LALLEMAND-The use of non-conventional microorganisms in winemaking. April 26, 2012, Monestier, France.

Inglis, D.L.  Innovation & Climate Adaptation in Ontario’s Wine Sector. OPS-ADM Climate Change Adaptation Strategy Session, hosted by the Ontario Ministry of the Environment, Toronto, Ontario, March 1, 2012.

Inglis, D.L. Appassimento Wines for Ontario. How does grape drying technique impact wine style.  Ontario Fruit and Vegetable Convention, Feb 22, 2012, Niagara Falls, Ontario.

Inglis, D.L.  Innovation, Integration, Adaptation: A Winning Response to Climate Change for the Ontario Grape and Wine Industry. Ministry of the Environment OPS Climate Modeling Collaborative, Toronto, Ontario, Jan 27, 2012.

Inglis, D.L. Innovation in the Ontario Grape and Wine Industry.  McMaster University Wine Science Program, Hamilton, Ontario. November 16, 2011.

Inglis, D.L.  “Wineovations”. Innovation in the Ontario Grape and Wine Industry.  Johnson and Johnson innovation strategy meeting, Niagara-on-the-Lake, Ontario. Sept. 27, 2011.

Inglis, D.L. Experiences and Challenges in the Ontario Grape Industry.  Prince Edward County Winery Association Annual General Meeting, August 13, 2011.

Inglis D. L. (2011).  Extreme Winemaking in the Canadian North, the production of Icewine.  Sweet Dessert and Dried Fruit Wines. A World View Symposium, January 12, 2011, Robert Mondavi Institute for wine and Food Science, UC Davis., CA, USA.

Inglis, D. L. (2011).  Lady bugs and green bell peppers: Methoxypyrazine (MP) removal from grape juice using MP-binding proteins.  CCOVI lecture Series, Brock University, January 19, 2011

Inglis, D.L. (2008) The Science of Icewine: Extreme Winemaking. Royal Canadian Institute for the Advancement of Science Lecture Series, Nov.4, 2008, Mississauga. ON, Canada.

Inglis, D.L.  (2008).  Overcoming the challenges of Icewine fermentation: Sweet success and sour pitfalls.  Presented at “I vini da uve appassite:  approccio moderno ad una tecnica antica” sponsored by  Associazione Enologi Enotecnici Italiani, Organizzizione Nationale Di Categoria Dei Technici Del Settore Vitivinicolo.  Verona, Italy.  March 7, 2008.

Inglis, D.L.  (2008).  Dessert Wines.  Overcoming the challenges of fermenting and stabilizing late harvest and Icewines.  Presented at the Minnisoate Grape Growers AssociationCold Climate Grape and Wine Conference, Bloomington, MN, USA.  February 16, 2008.

Inglis, D.L.  (2007)  From Late Harvest to Icewine:  Sweet Success and Sour Pitfalls.  Wineries Unlimited, Valley Forge Convention Center, King of Prussia, March 2007.

Inglis, D.L.  (2006)  How important is the yeast inoculation method to the success of Icewine fermentation?  Workshop.  6th International symposium for Cool Climate Viticulture and Oenology, Christchurch, New Zealand.

Inglis, D.L. (2005) The biochemistry of winemaking and implications for Icewine production.  Plenary Lecture for the Canadian Society for Analytical Sciences and Spectroscopy (CSASS) and the Toronto Area Mass Spectrometry Discussion Group (TAMSDG) symposium.  Toronto, ON, Canada.

Inglis, D.L. (2004) Yeast stress responses during Icewine fermentation and their impact on Icewine quality.  Invited presenter for the Art Neish Young Investigator Minisymposium at the Joint Meeting of International Society of Chemical Ecology and Phytochemical Society of North America, Ottawa, ON, Canada.

Inglis, D.L.  (2004) Yeast Stress Responses During Icewine Fermentation and Their Impact on Icewine Quality.  Invited presenter for Department of Biological Sciences Seminar Series, Brock University, St. Catharines, ON Canada.

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 & contribution of 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.