PhD Précis: Pradeep Wimalasiri

What drew you to wine chemistry?

I am originally from Kahawatte, Sri Lanka. My interest in wine chemistry began during my bachelor's study in Food Science and Technology at the Sabaragamuwa University of Sri Lanka, where I developed a banana wine as a value-added product to reduce banana wastage. After graduation, I worked in the brewing and distilled beverage industry, analysing wines and spirits for quality and food safety parameters.

Why New Zealand?

My interest in fermented beverages led me to do a master's research in Wine Science at Lincoln University under supervision of Dr Bin Tian. My master research project focused on the effect of whole bunch fermentation on Pinot Noir wine composition. This research project provided insights into better use of whole bunches and stems to manage Pinot Noir wine composition, which is great interest to the wine industry. After completion of my master's degree, I was offered a full scholarship to pursue a PhD at Lincoln University, funded by Callaghan Innovation through collaboration with Pegasus Bay winery.

Tell us a little about your research.

In my PhD project, I continued the investigation of whole bunch fermentation and the use of grape stems in Pinot Noir production. Part of our research findings have been published in two international journals and I have presented our work at the International Cool Climate Wine Symposium (ICCWS) 2022. Moreover, we are also interested in the development of tannins and methoxypyrazines in Pinot Noir grapes and management of their extraction into wine. At the end of my PhD project, there will be a lot of new information generated to help winemakers to manage the extraction of chemical compouds of importance for quality Pinot Noir production.

What's good about wine studies?

I love how wine brings together science, art, and culture in a single glass. Studying wine allows me to delve into the complexities of each of these areas and understand how they intersect. There is always something new to discover about wine, whether it’s a different winemaking technique, or a vineyard practice.

Who has helped you in your work?

I have been fortunate to receive support from many individuals who have helped me along the way. First and foremost, my great supervisory team that includes Dr Bin Tian, Associate Professor Roland Harrison, Dr Ivan Donaldson (Pegasus Bay), and Dr Belinda Kemp (NIAB, UK), who all helped me a lot during my PhD journey. My wife (Paba) and son (Devan) have been a constant source of encouragement, reminding me of the importance of balancing work and family. My friends have provided both emotional support and practical assistance when needed. I am deeply grateful to all of these individuals, and I know that I wouldn’t be where I am today without their help. In addition, I have been grateful to receive funding support from Callaghan Innovation and Lincoln University for this research. Without their financial support, this work would not have been possible. Last but not least, I would also like to thank Pegasus Bay winery for generously providing grapes.

What's next for you?

My first priority is to complete my PhD this year, but after that, my goal is to work in the wine research field. I’m passionate about using scientific methods to help winemakers make informed decisions that result in high-quality wines. I believe that by combining my academic training with hands-on experience in the winery, I can make a meaningful contribution to this fascinating and constantly evolving field.