Wes graduated from the University of British Columbia with a Bachelor of Wine Biochemistry in 2008, and then a Graduate Certificate of Sensory and Consumer Science from University of California Davis in 2013. Wes was worked at the Australian Wine Research Institute as a Senior Sensory Scientist since 2011. He has also been employed as a Winemaker in Canada, France and Australia.
Wes is currently completing a PhD evaluating the effectiveness of a new rapid sensory method called Pivot© Profile, and exploring the notion of regionality in the sensory evaluation of Australian Shiraz wines.
As part of a joint project between NWGIC and the AWRI, Wes is examining the sensory profiles of regional Australian Shiraz using a new, rapid sensory data collection method called Pivot© Profile.
Tracey E Siebert, Alice Barker, Wes Pearson, Sheridan R Barter, Miguel A de Barros Lopes, Philippe Darriet, Markus J Herderich, I Leigh Francis 2018. Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines. Journal of agricultural and food chemistry 66 (11), 2838-2850
M Parker, CA Black, A Barker, W Pearson, Y Hayasaka, IL Francis. The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting 2017. Food Chemistry 232, 413-424
AM Sparrow, HE Holt, W Pearson, RG Dambergs, DC Close 2016. Accentuated cut edges (ACE): Effects of skin fragmentation on the composition and sensory attributes of Pinot noir wines. American Journal of Enology and Viticulture, 2015 15094