Debbie Inglis

Debbie Inglis is a Professor of Biological Sciences and Director of the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University. She specializes in wine microbiology, fermentation science, and viticulture, focusing on Icewine production, yeast stress responses, and climate change impacts on grape and wine industries. Her research includes collaborations on sparkling wine composition, grapevine cold hardiness, and methoxypyrazine remediation.

Education:

• BSc (Biochemistry), McMaster University
• PhD (Biochemistry), McMaster University

Research Interests: Dr. Inglis leads projects on Icewine fermentation, cold climate viticulture, and sustainable winemaking. Her work addresses challenges such as yeast stress adaptation, disease management (e.g., Grape Sour Rot), and climate change mitigation strategies. Recent projects include developing Ontario’s sparkling wine identity and improving appassimento wine production.

Grants & Awards: In 2019/2018, her team secured $11M federal funding to advance grape and wine research. She received the 2014 Award for Excellence in Science, Innovation, and Technology for her contributions to the industry.

Labs & Initiatives: She oversees CCOVI’s labs and the Virtual, Augmented, and Sensory Reality (R³) lab, which study consumer behavior and wine quality. Collaborations include the VineAlert program for cold weather protection and TanninAlert for red wine tannin management.