Molly Kelly

Enology Extension Educator


    Wine Analysis
    Wine Production
    Winery Sanitation



    About Me

    In this role, Molly supports the technical needs of the Pennsylvania wine industry and leads educational programming focusing on wine quality.

    She has lead workshops, including winery sanitation, filtration, microscopy, wine analysis and berry sensory analysis.

    Molly’s research has focused on the effect of nitrogen and sulfur applications on Petit Manseng wine aroma and flavor.

    Her current research includes a pre-harvest, on-the-vine dehydration study in collaboration with Virginia Tech University.

    Prior to this position, Molly was the Enology Extension Specialist at Virginia Polytechnic Institute and State University in Blacksburg, Virginia.

    She also held the position of enology instructor at Surry Community College in Dobson, N.C., where she developed the enology curriculum and managed all aspects of the college’s 1,000-case bonded winery.

    Under her direction, Surry produced numerous international award-winning wines.

    Prior to her position at Surry, she was a biodefense team microbiologist with the New York State Department of Health.


    PhD, Enology-Grape Chemistry Group, Department of Food Science, Virginia Tech, Blacksburg VA. A.A. in Viticulture and Enology, Surry Community College, Dobson, NC. M.S. in Biology, University of San Antonio, San Antonio, TX. B.S. in Medical Technology,