Dr Wendy V. Parr

parrWendy is Principal Research Officer in the Department of Wine, Food, & Molecular Biosciences, Lincoln University, New Zealand. She has a Ph. D. in Psychology (Cognition & Psychophysics) and a Ph.

D. in Wine Science (Sensory). Her current research speciality is wine sensory science that integrates psychological phenomena of perception, conceptualisation, memory and judgment to help understand wine “tasting”.

Wendy has international collaborative projects with universities in France, U.K., and Chile, has published extensively in both peer-reviewed science journals and wine industry journals, and is currently an Associate Editor of AJEV (American Journal of Enology & Viticulture). Her current research topics include perceived complexity in wine, perceived minerality in white wine, perceived quality in Pinot noir wine, sensory characteristics of the varietals Sauvignon blanc and Pinot noir, and the concept of wine expertise.

Wendy is also a grape-grower and oenologist/winemaker, producing boutique wines in the Nelson region of New Zealand.