PhD Wendy Parr

Wendy Parr is Principal Research Officer in the Faculty of Agriculture & Life Sciences, Lincoln University, New Zealand. She has a Ph. D. in Psychology (Cognition & Psychophysics) and a Ph. D. in Wine Science (Sensory). She is also an oenologist/winemaker. Wendy is Associate Editor of several international journals including AJEV, has published extensively in peer-reviewed science journals, andhas spoken regularlyin keynote and invited-speaker roles at international conferences. Current research topics include perceived quality and perceived complexity in wine, perceived minerality in white wine, sensory characteristics of Sauvignon blanc and Pinot noir, and the concept of wine expertise.