David Jeffery

Research Interests

Analytical Biochemistry Analytical Chemistry Oenology and Viticulture Organic Chemistry Wine Chemistry and Wine Sensory Science

APrf David Jeffery

Associate Professor

School of Agriculture, Food and Wine

College of Science

Eligible to supervise Masters and PhD - email supervisor to discuss availability.

David completed a PhD on the development of methodology for the stereoselective synthesis of polypropionate marine natural products. He has experience with the synthesis of aromatic heterocycles and a strong analytical chemistry background. He uses these experiences for the isolation, identification, synthesis and analysis of interesting and complex molecules from nature, especially in the pursuit of improved knowledge about grape and wine chemistry. In particular, David conducts research in the area of aroma, flavour, and polyphenol chemistry, undertaking and overseeing analytical method development, compound synthesis, and isolation/ characterisation of grape and wine components. The effect of vineyard and winemaking conditions on grape and wine composition is evaluated through a range of experiments and application of techniques such as HPLC-MS/MS, GC-MS, and spectrofluorometry with machine learning modelling. David is co-author of Understanding Wine Chemistry, a modern wine chemistry textbook used in wine science programs across the globe.

David is involved in the isolation, identification, synthesis and analysis of interesting and complex molecules from nature. The application of synthetic organic chemistry, natural product isolation, structure elucidation and analytical techniques such as GC-MS and HPLC-MS are key components of his research. This extends to grape and wine components and development of methods for the analysis of aroma, flavour and phenolic compounds which are important to grape and wine quality.

David is particularly keen to develop fundamental chemical knowledge and techniques which can be directed toward understanding intricate natural phenomena. This includes the structure and function of wine tannins and the mechanisms underlying tannin rearrangements and pigmented polymer formation which impact on colour and mouthfeel properties of wine. Another area of strong interest involves improving knowledge of the formation and reactivity of aroma and flavour compounds, identifying potential sources and examining the impacts of processing.

Contact David to discuss any aspects of these research interests and to find out more about Honours or PhD projects relating to these diverse topics. Projects will appeal to students who want to continue their education in typical chemical fields such as synthesis and analysis, with potential for an applied context to help improve the scientific understanding behind a multi-billion dollar Australian industry. There are various scholarship opportunities for eligible students including supplementary scholarships periodically offered by the Wine Australia. Check the links for eligibility criteria and closing date.

Date Position Institution name
2017 - ongoing Associate Professor in Wine Science The University of Adelaide
2014 - 2016 Senior Lecturer in Wine Science University of Adelaide
2010 - 2014 Lecturer in Wine Science University of Adelaide
2009 - 2010 Senior Research Scientist - Team Leader The Australian Wine Research Institute
2008 - 2009 Research Scientist The Australian Wine Research Institute
2005 - 2008 Postdoctoral Research Fellow The Australian Wine Research Institute

Date Type Title Institution Name Country Amount
2023 Award Stephen Cole the Elder Award for Excellence in HDR Supervisory Practice The University of Adelaide Australia -
2023 Award JAFC Excellence in Review Journal of Agricultural and Food Chemistry United States -
2022 Award Flinders University Distinguished Alumni Award Flinders University Australia -
2021 Award JAFC Excellence in Review Journal of Agricultural and Food Chemistry United States -
2020 Award ACGR Award for Excellence in Graduate Research Supervision Australian Council of Graduate Research Australia -
2018 Achievement 2018 OIV Special Mention International Organisation of Vine and Wine (OIV) France -
2015 Award Peter W. Alexander Medal The Royal Australian Chemical Institute Australia -

Date Institution name Country Title
2013 - 2014 The University of Adelaide Australia Graduate Diploma in Online Learning (Higher Education)
2002 - 2005 Flinders University Australia PhD
2001 - 2001 Flinders University Australia BSc(Hons)
1998 - 2000 Flinders University Australia BTech(Forens&AnalytChem)

Year Citation
2025 Schlank, R., Jeffery, D. W., Kidman, C. M., & Pagay, V. (2025). Genes involved in small peptide biosynthesis are implicated in water stress responses of grapevine.. The Plant journal : for cell and molecular biology, 124(5), e70641.
DOI
2025 Holds, H., Wilkinson, K., Jeffery, D., Jack, F., & Bastian, S. (2025). Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.. Food chemistry, 483, 144153.
DOI
2025 Goulioti, E., Jeffery, D. W., Sachot, S., Roland, A., & Kotseridis, Y. (2025). Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines.. Food Chem, 484, 144229.
DOI
2025 Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2025). Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species. Food Chemistry, 486, 144603.
DOI Scopus1 WoS1 Europe PMC1
2025 Goulioti, E., Jeffery, D. W., Gialouris, P. -L., Nastou, E., Dasenaki, M., Kontoudakis, N., . . . Kotseridis, Y. (2025). Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin.. Food Chem, 486, 144507.
DOI Scopus4 WoS4 Europe PMC3
2025 Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2025). Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction.. J Agric Food Chem, 73(40), 25591-25603.
DOI
2025 Holds, H. R., Wilkinson, K. L., Jeffery, D. W., Jack, F., & Bastian, S. E. P. (2025). Production of prototype lab-scale oak barrel analogues using additive manufacturing. Oeno One, 59(1), 9 pages.
DOI
2025 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2025). Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species. Journal of Chemical Information and Modeling, 65(6), 2834-2844.
DOI
2025 Sáenz-Navajas, M. P., Ferreira, C., Bastian, S. E. P., & Jeffery, D. W. (2025). Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study. Food Quality and Preference, 129, 105494.
DOI Scopus1
2025 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2025). Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines. Food and Bioprocess Technology, 18(3), 2899-2924.
DOI Scopus3 WoS2
2025 Li, R., Varela, C., Espinase Nandorfy, D., Borneman, A. R., Hale, L. J., & Jeffery, D. W. (2025). Insight into how fermentation might contribute to the distinctiveness of Australian coffee.. Food chemistry, 468, 142433.
DOI Scopus2 WoS2 Europe PMC1
2024 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2024). Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria. Food Research International, 183, 114195-1-114195-20.
DOI Scopus14 WoS12 Europe PMC4
2024 Wang, H., & Jeffery, D. W. (2024). Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy.. Foods, 13(9), 15 pages.
DOI Scopus1
2024 Schlank, R., Kidman, C. M., Gautam, D., Jeffery, D. W., & Pagay, V. (2024). Data-driven irrigation scheduling increases the crop water use efficiency of Cabernet Sauvignon grapevines. Irrigation Science, 42(1), 29-44.
DOI Scopus6 WoS7
2023 Goulioti, E., Jeffery, D. W., Kanapitsas, A., Lola, D., Papadopoulos, G., Bauer, A., & Kotseridis, Y. (2023). Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece. Molecules, 28(13), 5016-1-5016-18.
DOI Scopus15 WoS15 Europe PMC3
2023 Midzi, J., Jeffery, D. W., Baumann, U., Capone, D. L., Rogiers, S. Y., & Pagay, V. (2023). Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.). Agronomy, 13(7), 1747.
DOI Scopus3 WoS3
2023 Ferrero-Del-Teso, S., Arapitsas, P., Jeffery, D. W., Ferreira, C., Mattivi, F., Fernández-Zurbano, P., & Sáenz-Navajas, M. -P. (2023). Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach. Food Chemistry, 437(Pt 1), 137726-1-137726-11.
DOI Scopus11 WoS11 Europe PMC4
2023 Zhang, X. -K., Jeffery, D. W., Li, D. -M., Lan, Y. -B., Zhao, X., & Duan, C. -Q. (2023). Red wine coloration: A review of pigmented molecules, reactions, and applications (vol 21, pg 3834, 2022). COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 22(2), 1462.
DOI
2023 Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Maffei, S., & Jeffery, D. W. (2023). Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light. Food Chemistry, 408, 135234-1-135234-10.
DOI Scopus8 WoS8 Europe PMC3
2023 Armstrong, C. E. J., Niimi, J., Boss, P. K., Pagay, V., & Jeffery, D. W. (2023). Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine. Foods, 12(4), 15 pages.
DOI Scopus23 WoS12 Europe PMC1
2023 Bekker, M. Z., Cuijvers, K. M., Kulcsar, A. C., Sanders, R. D., Capone, D. L., Jeffery, D. W., & Schmidt, S. A. (2023). Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media. Australian Journal of Grape and Wine Research, 2023, 8041096-1-8041096-13.
DOI Scopus6 WoS5
2023 Armstrong, C. E. J., Previtali, P., Boss, P. K., Pagay, V., Bramley, R. G. V., & Jeffery, D. W. (2023). Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators. Plants, 12(7), 1442.
DOI Scopus2 WoS1
2023 Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Maffei, S. M., & Jeffery, D. W. (2023). Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer. Journal of Agricultural and Food Chemistry, 71(17), 6717-6726.
DOI Scopus4 WoS4 Europe PMC3
2023 Unterkofler, J., Jeffery, D. W., Setford, P. C., Macintyre, J., & Muhlack, R. A. (2023). Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation. Fermentation, 9(4), 394-1-394-18.
DOI Scopus1
2023 Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Nicholson, E. L., & Jeffery, D. W. (2023). Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 2023, 2428791-1-2428791-10.
DOI Scopus1 WoS3
2023 Ranaweera, R. K. R., Bastian, S. E. P., Gilmore, A. M., Capone, D. L., & Jeffery, D. W. (2023). Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine. Food Control, 144, 1-8.
DOI Scopus9 WoS7
2023 Wang, X., Capone, D. L., Roland, A., & Jeffery, D. W. (2023). Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine. Food Chemistry, 400, 134051-1-134051-12.
DOI Scopus12 WoS8 Europe PMC3
2023 Armstrong, C. E. J., Gilmore, A. M., Boss, P. K., Pagay, V., & Jeffery, D. W. (2023). Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra. Food Chemistry, 403, 1-10.
DOI Scopus30 WoS22 Europe PMC9
2023 Ntuli, R. G., Saltman, Y., Ponangi, R., Jeffery, D. W., Bindon, K., & Wilkinson, K. L. (2023). Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment. Food Chemistry, 405, 12 pages.
DOI Scopus12 WoS11
2022 Armstrong, C. E. J., Gilmore, A. M., Boss, P. K., Pagay, V., & Jeffery, D. W. (2022). Corrigendum to "Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra" [Food Chemistry 403 (2023) 134321].. Food Chem, 406, 135055.
DOI
2022 Fracassetti, D., Ballabio, D., Mastro, M., Tirelli, A., & Jeffery, D. W. (2022). Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin.. Journal of Agricultural and Food Chemistry, 70(51), 16347-6357.
DOI Scopus4 WoS4 Europe PMC3
2022 Midzi, J., Jeffery, D. W., Baumann, U., Rogiers, S., Tyerman, S. D., & Pagay, V. (2022). Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication. Plants, 11(19), 1-30.
DOI Scopus66 WoS55 Europe PMC34
2022 Wang, X., Capone, D. L., Kang, W., Roland, A., & Jeffery, D. W. (2022). Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines. Food Chemistry, 372, 131222-1-131222-10.
DOI Scopus8 WoS8 Europe PMC5
2022 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2022). A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale. Food and Bioproducts Processing, 131, 217-223.
DOI Scopus6 WoS5
2022 Ranaweera, R. K. R., Gilmore, A. M., Bastian, S. E. P., Capone, D., & Jeffery, D. (2022). Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines. OENO One, 56(1), 189-196.
DOI Scopus7 WoS5
2022 Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Bramley, R. G. V., Nicholson, E. L., & Jeffery, D. W. (2022). Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon. Journal of Agricultural and Food Chemistry, 70(17), 5417-5426.
DOI Scopus12 WoS10 Europe PMC5
2022 Zhang, X. K., Jeffery, D. W., Li, D. M., Lan, Y. B., Zhao, X., & Duan, C. Q. (2022). Red wine coloration: A review of pigmented molecules, reactions, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(5), 3834-3866.
DOI Scopus47 WoS42 Europe PMC26
2022 Ntuli, R. G., Saltman, Y., Ponangi, R., Jeffery, D. W., Bindon, K., & Wilkinson, K. L. (2022). Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins. Food Chemistry, 369, 130861-1-130861-13.
DOI Scopus33 WoS28 Europe PMC13
2022 Souza Gonzaga, L., Bastian, S. E. P., Capone, D. L., Danner, L., & Jeffery, D. W. (2022). Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines. Food Research International, 152, 10 pages.
DOI Scopus19 WoS18 Europe PMC5
2021 Souza Gonzaga, L., Bastian, S. E. P., Capone, D. L., Ranaweera, R. K. R., & Jeffery, D. W. (2021). Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data. OENO One, 55(4), 19-33.
DOI Scopus9 WoS7
2021 Zhang, X. -K., Jeffery, D. W., Muhlack, R. A., & Duan, C. -Q. (2021). The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios. Food and Bioproducts Processing, 130, 34-47.
DOI Scopus6 WoS3
2021 Ntuli, R. G., Ponangi, R., Jeffery, D. W., & Wilkinson, K. L. (2021). Color Extraction and Stability of Rubired Juice Concentrate Produced via Conventional Must Heating or Flash Détente Processing. ACS Food Science & Technology, 1(5), 829-838.
DOI Scopus5 WoS4
2021 Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine. Food Chemistry, 361(130149), 1-9.
DOI Scopus45 WoS39 Europe PMC18
2021 Sáenz-Navajas, M. -P., & Jeffery, D. W. (2021). Perspectives on wines of provenance: Sensory typicality, quality, and authenticity. ACS Food Science & Technology, 1(6), 986-992.
DOI Scopus12 WoS10
2021 Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. P. (2021). Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences. Food Quality and Preference, 94, 1-11.
DOI Scopus22 WoS21
2021 Ranaweera, R. K. R., Capone, D. L., Bastian, S. E. P., Cozzolino, D., & Jeffery, D. W. (2021). A review of wine authentication using spectroscopic approaches in combination with chemometrics. Molecules, 26(14), 4334-1-4334-15.
DOI Scopus62 WoS50 Europe PMC26
2021 Niimi, J., Liland, K. H., Tomic, O., Jeffery, D. W., Bastian, S. E. P., & Boss, P. K. (2021). Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines. Food chemistry, 344, 1-9.
DOI Scopus15 WoS13 Europe PMC4
2021 Armstrong, C. E. J., Ristic, R., Boss, P. K., Pagay, V., & Jeffery, D. W. (2021). Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 27(2), 206-218.
DOI Scopus13 WoS12
2021 Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Defining wine typicity: sensory characterisation and consumer perspectives. Australian Journal of Grape and Wine Research, 27(2), 24+-256.
DOI Scopus47 WoS44
2021 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2021). Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution. Australian Journal of Grape and Wine Research, 27(2), 219-233.
DOI Scopus19 WoS13
2021 Wang, X., Capone, D. L., Roland, A., & Jeffery, D. W. (2021). Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine. Food Chemistry, 357, 129406-1-129406-11.
DOI Scopus8 WoS7 Europe PMC6
2021 Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling. Food Chemistry, 335(127592), 1-8.
DOI Scopus63 WoS54 Europe PMC27
2020 Millan, S., Jeffery, D. W., Dall'Acqua, S., & Masi, A. (2020). A novel HPLC-MS/MS approach for the identification of biological thiols in vegetables. Food Chemistry, 339, 127809.
DOI Scopus16 WoS15 Europe PMC8
2020 Ntuli, R. G., Ponangi, R., Jeffery, D. W., & Wilkinson, K. L. (2020). Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions.. Foods, 9(9), 1270-1-1270-22.
DOI Scopus9 WoS8 Europe PMC1
2020 Souza Gonzaga, L., Capone, D., Bastian, S., Danner, L., & Jeffery, D. (2020). Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Research International, 138(Pt A), 109760-1-109760-9.
DOI Scopus35 WoS27 Europe PMC10
2020 Kustos, M., Gambetta, J. M., Jeffery, D. W., Heymann, H., Goodman, S., & Bastian, S. E. P. (2020). A matter of place: sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Research International, 130, 1-11.
DOI Scopus49 WoS48 Europe PMC14
2020 Sáenz-Navajas, M. P., Ferrero-del-Teso, S., Jeffery, D. W., Ferreira, V., & Fernández-Zurbano, P. (2020). Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements. Food Research International, 131, 9 pages.
DOI Scopus44 WoS41 Europe PMC20
2020 Niimi, J., Tomic, O., Næs, T., Bastian, S. E. P., Jeffery, D. W., Nicholson, E. L., . . . Boss, P. K. (2020). Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics. LWT, 123, 9 pages.
DOI Scopus34 WoS29 Europe PMC1
2020 Nguyen, A. N. H., Johnson, T. E., Jeffery, D. W., Capone, D. L., Danner, L., & Bastian, S. E. P. (2020). Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient. Foods, 9(2), 1-14.
DOI Scopus23 WoS21 Europe PMC7
2020 Unterkofler, J., Muhlack, R. A., & Jeffery, D. W. (2020). Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Applied Microbiology and Biotechnology, 104(11), 4737-4755.
DOI Scopus47 WoS39 Europe PMC18
2020 Pham, D., Ristic, R., Stockdale, V. J., Jeffery, D. W., Tuke, S., & Wilkinson, K. (2020). Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chemistry, 325, 126869-1-126869-8.
DOI Scopus31 WoS30 Europe PMC14
2020 Schelezki, O. J., Deloire, A., & Jeffery, D. W. (2020). Substitution or dilution? Assessing pre-fermentative water implementation to produce lower alcohol Shiraz wines. Molecules, 25(9), 2245-1-2245-17.
DOI Scopus16 WoS15 Europe PMC7
2020 Ferrero-del-Teso, S., Suárez, A., Jeffery, D. W., Ferreira, V., Fernández-Zurbano, P., & Sáenz-Navajas, M. P. (2020). Sensory variability associated with anthocyanic and tannic fractions isolated from red wines. Food Research International, 136, 9 pages.
DOI Scopus22 WoS20 Europe PMC11
2020 Hranilovic, A., Gambetta, J. M., Jeffery, D. W., Grbin, P. R., & Jiranek, V. (2020). Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing. International Journal of Food Microbiology, 329, 108651-1-108651-14.
DOI Scopus79 WoS71 Europe PMC44
2020 Kustos, M., Heymann, H., Jeffery, D. W., Goodman, S., & Bastian, S. E. P. (2020). Intertwined: What makes food and wine pairings appropriate?. Food Research International, 136, 16 pages.
DOI Scopus23 WoS20 Europe PMC6
2020 Wang, X., Chen, L., Capone, D. L., Roland, A., & Jeffery, D. W. (2020). Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc Juice. Journal of Agricultural and Food Chemistry, 68(32), 8676-8687.
DOI Scopus9 WoS8 Europe PMC4
2020 Schelezki, O. J., Antalick, G., Šuklje, K., & Jeffery, D. W. (2020). Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: implications for wine quality based on chemical and sensory analysis. Food Chemistry, 309, 125698-1-125698-10.
DOI Scopus26 WoS24 Europe PMC10
2019 Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., Danner, L., & Jeffery, D. W. (2019). Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines. Foods, 8(12), 1-19.
DOI Scopus27 WoS22 Europe PMC6
2019 Nguyen, A., Johnson, T., Jeffery, D., Danner, L., & Bastian, S. (2019). A cross-cultural examination of Australian, Chinese and Vietnamese consumers’ attitudes towards a new Australian wine product containing Ganoderma lucidum extract. Food Research International, 115, 393-399.
DOI Scopus24 WoS22 Europe PMC8
2019 Chen, L., Capone, D. L., Nicholson, E. L., & Jeffery, D. W. (2019). Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc. Food Chemistry, 295, 637-645.
DOI Scopus34 WoS31 Europe PMC9
2019 Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. P. (2019). Using consumer opinion to define New World fine wine: Insights for hospitality. International Journal of Hospitality Management, 83, 180-189.
DOI Scopus30 WoS28
2019 Chen, L., Capone, D., & Jeffery, D. (2019). Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wine. Molecules, 24(13), 1-24.
DOI Scopus42 WoS41 Europe PMC22
2019 Pham, D. -T., Stockdale, V. J., Jeffery, D. W., Tuke, J., & Wilkinson, K. L. (2019). Investigating alcohol sweetspot phenomena in reduced alcohol red wines. Foods (Basel, Switzerland), 8(10), 1-12.
DOI Scopus7 WoS6 Europe PMC2
2019 Nguyen, A. N. H., Capone, D. L., Johnson, T. E., Jeffery, D. W., Danner, L., & Bastian, S. E. P. (2019). Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract. Foods, 8(11), 1-17.
DOI Scopus22 WoS16 Europe PMC8
2019 Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2019). Classification of Chardonnay grapes according to geographical indication and quality grade using attenuated total reflectance mid-infrared spectroscopy. Food Analytical Methods, 12(1), 239-245.
DOI Scopus18 WoS15
2019 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2019). Mass transfer of anthocyanins during extraction from pre-fermentative grape solids under simulated fermentation conditions: effect of convective conditions. Molecules, 24(1), 73-1-73-16.
DOI Scopus12 WoS11 Europe PMC4
2019 Little, A., Lahnstein, J., Jeffery, D. W., Khor, S. F., Schwerdt, J. G., Shirley, N., . . . Bulone, V. (2019). A novel (1,4)-β-linked glucoxylan is synthesized by members of the cellulose synthase-like F gene family in land plants. ACS Central Science, 5(1), 73-84.
DOI Scopus33 WoS28 Europe PMC23
2019 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2019). Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios. Food Research International, 121, 705-713.
DOI Scopus33 WoS30 Europe PMC16
2019 Pham, D. T., Stockdale, V. J., Wollan, D., Jeffery, D. W., & Wilkinson, K. L. (2019). Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction. Molecules, 24(7), 1404-1-1404-16.
DOI Scopus33 WoS28 Europe PMC16
2018 Liang, C., Boss, P. K., & Jeffery, D. W. (2018). Extraction properties of new polymeric sorbents applied to wine. Journal of Agricultural and Food Chemistry, 66(38), 10086-10096.
DOI Scopus7 WoS7 Europe PMC4
2018 Chen, L., Capone, D., & Jeffery, D. (2018). Identification and quantitative analysis of 2-methyl-4-propyl-1,3-oxathiane in wine. Journal of Agricultural and Food Chemistry, 66(41), 10808-10815.
DOI Scopus18 WoS15 Europe PMC10
2018 Chen, L., Capone, D. L., Tondini, F. A., & Jeffery, D. W. (2018). Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones. Journal of Agricultural and Food Chemistry, 66(18), 4674-4682.
DOI Scopus15 WoS12 Europe PMC5
2018 Bekker, M. Z., Kreitman, G. Y., Jeffery, D. W., & Danilewicz, J. C. (2018). Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine. Journal of Agricultural and Food Chemistry, 66(51), 13483-13491.
DOI Scopus47 WoS45 Europe PMC25
2018 Liang, C., Jeffery, D., & Taylor, D. (2018). Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wine. Molecules, 23(5), 1140-1-1140-14.
DOI Scopus10 WoS6 Europe PMC5
2018 Liang, C., Ristic, R., Jiranek, V., & Jeffery, D. (2018). Chemical and sensory evaluation of magnetic polymers as a remedial treatment for elevated concentrations of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon grape must and wine. Journal of Agricultural and Food Chemistry, 66(27), 7121-7130.
DOI Scopus27 WoS22 Europe PMC12
2018 Hewawasam, E., Liu, G., Jeffery, D. W., Muhlhausler, B. S., & Gibson, R. A. (2018). A stable method for routine analysis of oxylipins from dried blood spots using ultra-high performance liquid chromatography–tandem mass spectrometry. Prostaglandins Leukotrienes and Essential Fatty Acids, 137, 12-18.
DOI Scopus14 WoS14 Europe PMC8
2018 Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2018). Modelling the mass transfer process of malvidin-3-glucoside during simulated extraction from fresh grape solids under wine-like conditions. Molecules, 23(9), 2159-1-2159-16.
DOI Scopus17 WoS14 Europe PMC6
2018 Schelezki, O., Smith, P., Hranilovic, A., Bindon, K., & Jeffery, D. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition. Food Chemistry, 244, 50-59.
DOI Scopus31 WoS31 Europe PMC15
2018 Muhlack, R., Potumarthi, R., & Jeffery, D. (2018). Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. Waste Management, 72, 99-118.
DOI Scopus258 WoS219 Europe PMC89
2018 Chen, L., Capone, D., & Jeffery, D. (2018). Chiral analysis of 3-sulfanylhexan-1-ol and 3-sulfanylhexyl acetate in wine by high-performance liquid chromatography-tandem mass spectrometry. Analytica Chimica Acta, 998, 83-92.
DOI Scopus27 WoS20 Europe PMC11
2018 Hewawasam, E., Liu, G., Jeffery, D., Gibson,, R., & Muhlhausler, B. (2018). Estimation of the volume of blood in a small disc punched from a dried blood spot card. European Journal of Lipid Science and Technology, 120(3), 1700362-1-1700362-6.
DOI Scopus35 WoS32
2018 Kreitman, G. Y., Elias, R. J., Jeffery, D. W., & Sacks, G. L. (2018). Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Critical Reviews in Food Science and Nutrition, 59(11), 1728-1752.
DOI Scopus45 WoS42 Europe PMC19
2018 Niimi, J., Tomic, O., Næs, T., Jeffery, D. W., Bastian, S. E. P., & Boss, P. K. (2018). Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition. Food Chemistry, 256, 195-202.
DOI Scopus32 WoS30 Europe PMC8
2018 Schelezki, O. J., Šuklje, K., Boss, P. K., & Jeffery, D. W. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chemistry, 259, 196-206.
DOI Scopus41 WoS44 Europe PMC25
2018 Niimi, J., Boss, P. K., Jeffery, D. W., & Bastian, S. E. P. (2018). Linking the sensory properties of chardonnay grape Vitis vinifera cv. berries to wine characteristics. American Journal of Enology and Viticulture, 69(2), 113-124.
DOI Scopus8 WoS7
2017 Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2017). Exploring the effects of geographical origin on the chemical composition and quality grading of Vitis vinifera L. Cv. chardonnay grapes. Molecules, 22(2), 17 pages.
DOI Scopus28 WoS26 Europe PMC11
2017 Kreitman, G., Danilewicz, J., Jeffery, D., & Elias, R. (2017). Copper(II)-mediated hydrogen sulfide and thiol oxidation to disulfides and organic polysulfanes and their reductive cleavage in wine: mechanistic elucidation and potential applications. Journal of Agricultural and Food Chemistry, 65(12), 2564-2571.
DOI Scopus72 WoS66 Europe PMC39
2017 Niimi, J., Boss, P. K., Jeffery, D., & Bastian, S. E. (2017). Linking the sensory and composition of Vitis vinifera cv.Cabernet Sauvignon grape berries to wine. American Journal of Enology and Viticulture, 68(3), 357-368.
DOI Scopus14 WoS14
2017 Hewawasam, E., Liu, G., Jeffery, D., Muhlhausler, B., & Gibson, R. (2017). A validated method for analyzing polyunsaturated free fatty acids from dried blood spots using LC–MS/MS. Prostaglandins Leukotrienes and Essential Fatty Acids, 125, 1-7.
DOI Scopus30 WoS28 Europe PMC15
2017 Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2017). Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science and Technology, 69, 106-117.
DOI Scopus134 WoS119 Europe PMC31
2017 Gambetta, J., Schmidtke, L., Wang, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2017). Relating expert quality ratings of Australian chardonnay wines to volatile composition and production method. American Journal of Enology and Viticulture, 68(1), 39-48.
DOI Scopus19 WoS19
2017 Jeffery, D. (2017). Re: The secret to great wine? Organic chemistry. CHEMICAL & ENGINEERING NEWS, 95(28), 5.
2016 Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693.
DOI Scopus116 WoS100 Europe PMC53
2016 Jeffery, D. (2016). Spotlight on varietal thiols and precursors in grapes and wines. Australian Journal of Chemistry, 69(12), 1323-1330.
DOI Scopus33 WoS30
2016 Danner, L., Ristic, R., Johnson, T., Meiselman, H., Hoek, A., Jeffery, D., & Bastian, S. (2016). Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Research International, 89(1), 254-265.
DOI Scopus113 WoS104 Europe PMC44
2016 Ristic, R., Cozzolino, D., Jeffery, D., Gambetta, J., & Bastian, S. (2016). Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. American Journal of Enology and Viticulture, 67(4), 460-465.
DOI Scopus10 WoS6
2016 Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, 202, 507-517.
DOI Scopus22 WoS21 Europe PMC8
2016 Wang, J., Gambetta, J., & Jeffery, D. (2016). Comprehensive study of volatile compounds in two Australian rosé wines: aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor evaporation (SAFE) or headspace solid-phase extraction (HS-SPE). Journal of Agricultural and Food Chemistry, 64(19), 3838-3848.
DOI Scopus53 WoS45 Europe PMC30
2016 Kreitman, G., Danilewicz, J., Jeffery, D., & Elias, R. (2016). Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 1: copper-catalyzed oxidation. Journal of Agricultural and Food Chemistry, 64(20), 4095-4104.
DOI Scopus74 WoS68 Europe PMC41
2016 Kreitman, G., Danilewicz, J., Jeffery, D., & Elias, R. (2016). Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 2: iron- and copper-catalyzed oxidation. Journal of Agricultural and Food Chemistry, 64(20), 4105-4113.
DOI Scopus53 WoS51 Europe PMC35
2016 Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2016). Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels. Food Analytical Methods, 9(10), 2842-2855.
DOI Scopus28 WoS25
2015 Capone, D., Ristic, R., Pardon, K., & Jeffery, D. (2015). Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography-tandem mass spectrometry (hplc-ms/ms) analysis. Analytical Chemistry, 87(2), 1226-1231.
DOI Scopus122 WoS115 Europe PMC57
2015 Boss, P., Pearce, A., Zhao, Y., Nicholson, E., Dennis, E., & Jeffery, D. (2015). Potential grape-derived contributions to volatile ester concentrations in wine. Molecules, 20(5), 7845-7873.
DOI Scopus54 WoS53 Europe PMC30
2015 Bonada, M., Jeffery, D., Petrie, P., Moran, M., & Sadras, V. (2015). Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines. Australian Journal of Grape and Wine Research, 21(2), 240-253.
DOI Scopus111 WoS107
2014 Gambetta, J., Bastian, S., Cozzolino, D., & Jeffery, D. (2014). Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry, 62(28), 6512-6534.
DOI Scopus137 WoS115 Europe PMC51
2014 Mayr, C., Geue, J., Holt, H., Pearson, W., Jeffery, D., & Francis, I. (2014). Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies. Journal of Agricultural and Food Chemistry, 62(20), 4528-4536.
DOI Scopus119 WoS104 Europe PMC51
2013 Hayasaka, Y., Parker, M., Baldock, G., Pardon, K., Black, C., Jeffery, D., & Herderich, M. (2013). Assessing the impact of smoke exposure in grapes: Development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine. Journal of Agricultural and Food Chemistry, 61(1), 25-33.
DOI Scopus81 WoS76 Europe PMC51
2012 McRae, J., Dambergs, R., Kassara, S., Parker, M., Jeffery, D., Herderich, M., & Smith, P. (2012). Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. Journal of Agricultural and Food Chemistry, 60(40), 10093-10102.
DOI Scopus82 WoS68 Europe PMC32
2012 Capone, D., Black, C., & Jeffery, D. (2012). Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing. Journal of Agricultural and Food Chemistry, 60(13), 3515-3523.
DOI Scopus45 WoS40 Europe PMC15
2012 Capone, D., Jeffery, D., & Sefton, M. (2012). Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine. Journal of Agricultural and Food Chemistry, 60(9), 2281-2287.
DOI Scopus65 WoS59 Europe PMC25
2012 Dennis, E., Jeffery, D., Johnston, M., Perkins, M., & Smith, P. (2012). Procyanidin oligomers. A new method for 4→8 interflavan bond formation using C8-boronic acids and iterative oligomer synthesis through a boron-protection strategy. Tetrahedron, 68(1), 340-348.
DOI Scopus14 WoS14
2012 Parker, M., Osidacz, P., Baldock, G., Hayasaka, Y., Black, C., Pardon, K., . . . Francis, I. (2012). Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. Journal of Agricultural and Food Chemistry, 60(10), 2629-2637.
DOI Scopus151 WoS131 Europe PMC82
2011 Capone, D., Pardon, K., Cordente, A., & Jeffery, D. (2011). Identification and quantitation of 3-S-cysteinyiglycinehexan-1-ol (cysgly-3-MH) in sauvignon blanc grape juice by HPLC-MS/MS. Journal of Agricultural and Food Chemistry, 59(20), 11204-11210.
DOI Scopus49 WoS43 Europe PMC21
2011 Capone, D., & Jeffery, D. (2011). Effects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. Journal of Agricultural and Food Chemistry, 59(9), 4659-4667.
DOI Scopus61 WoS53 Europe PMC24
2011 Capone, D., Sefton, M., & Jeffery, D. (2011). Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine. Journal of Agricultural and Food Chemistry, 59(9), 4649-4658.
DOI Scopus79 WoS71 Europe PMC35
2011 Capone, D., van Leeuwen, K., Taylor, D., Jeffery, D., Pardon, K., Elsey, G., & Sefton, M. (2011). Evolution and occurrence of 1,8-Cineole (eucalyptol) in Australian wine. Journal of Agricultural and Food Chemistry, 59(3), 953-959.
DOI Scopus63 WoS56 Europe PMC25
2011 Dennis, E., Jeffery, D., Perkins, M., & Smith, P. (2011). Pd(DPEPhos)Cl₂-catalyzed Negishi cross-couplings for the formation of biaryl and diarylmethane phloroglucinol adducts. Tetrahedron, 67(11), 2125-2131.
DOI Scopus15 WoS14
2010 Grant-Preece, P., Pardon, K., Capone, D., Cordente, A., Sefton, M., Jeffery, D., & Elsey, G. (2010). Synthesis of wine thiol conjugates and labeled analogues: Fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol. Journal of Agricultural and Food Chemistry, 58(3), 1383-1389.
DOI Scopus67 WoS60 Europe PMC35
2010 Capone, D., Sefton, M., Hayasaka, Y., & Jeffery, D. (2010). Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol. Journal of Agricultural and Food Chemistry, 58(3), 1390-1395.
DOI Scopus98 WoS93 Europe PMC48
2010 Hayasaka, Y., Baldock, G., Pardon, K., Jeffery, D., & Herderich, M. (2010). Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. cabernet sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry, 58(4), 2076-2081.
DOI Scopus73 WoS70 Europe PMC38
2010 Siebert, T., Solomon, M., Pollnitz, A., & Jeffery, D. (2010). Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection. Journal of Agricultural and Food Chemistry, 58(17), 9454-9462.
DOI Scopus142 WoS137 Europe PMC79
2010 Hayasaka, Y., Baldock, G., Parker, M., Pardon, K., Herderich, M., & Jeffery, D. (2010). Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke. Journal of Agricultural and Food Chemistry, 58(20), 10989-10998.
DOI Scopus122 WoS109 Europe PMC69
2009 Herderich, M. J., Fedrizzi, B., Ugliano, M., Siebert, T., & Jeffery, D. W. (2009). The good, the bad, and the unknown: Analysis and formation of key sulfur aroma compounds in wine. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 238, 167.
WoS2
2009 Fedrizzi, B., Pardon, K., Sefton, M., Elsey, G., & Jeffery, D. (2009). First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice. Journal of Agricultural and Food Chemistry, 57(3), 991-995.
DOI Scopus101 WoS98 Europe PMC52
2008 Jeffery, D., Parker, M., & Smith, P. (2008). Flavonol composition of Australian red and white wines determined by high-performance liquid chromatography. Australian Journal of Grape and Wine Research, 14(3), 153-161.
DOI Scopus62 WoS60
2008 Jeffery, D., Mercurio, M., Herderich, M., Hayasaka, Y., & Smith, P. (2008). Rapid isolation of red wine polymeric polyphenols by solid-phase extraction. Journal of Agricultural and Food Chemistry, 56(8), 2571-2580.
DOI Scopus71 WoS55 Europe PMC30
2006 Dennis, E. G., Jeffery, D. W., Perkins, M. V., & Smith, P. A. (2006). CELL 107-Transition metal catalyzed cross-couplings and their application in proanthocyanidin synthesis. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 232, 1 page.
2005 Jeffery, D. W., Perkins, M. V., & White, J. M. (2005). Synthesis of an analogue of the marine polypropionate tridachiahydropyrone. Organic Letters, 7(3), 407-409.
DOI Scopus16 WoS14 Europe PMC8
2005 Jeffery, D., Perkins, M., & White, J. (2005). Synthesis of the putative structure of tridachiahydropyrone. Organic Letters, 7(8), 1581-1584.
DOI Scopus24 WoS24 Europe PMC17
2004 Jeffery, D. W., Lister, T., & Prager, R. H. (2004). The role of hydrogen bonding in the intramolecular cyclization of carbenes. Australian Journal of Chemistry, 57(5), 491-496.
DOI Scopus2 WoS2
2004 Jeffery, D. W., & Perkins, M. V. (2004). Formation of highly substituted chiral cyclohexanone derivatives using a tandem conjugate addition/cyclisation. Tetrahedron Letters, 45(47), 8667-8671.
DOI Scopus16 WoS12
2002 Jeffery, D., Prager, R. H., Turner, D., & Dreimanis, M. (2002). 2-Aryl-3-arylaminoisoxazol-5(2H)-ones as sources of indoles and imidazo[1,2-a]pyridines. Tetrahedron, 58(50), 9965-9972.
DOI Scopus25 WoS20
2001 Jeffery, D. W., Prager, R. H., & Taylor, M. R. (2001). Ethyl 6-nitro-2-phenylaminoimidazo[1,2-<i>a</i>]pyridine-3-carboxylate. ACTA CRYSTALLOGRAPHICA SECTION E-STRUCTURE REPORTS ONLINE, 57(10), o980-o982.
DOI WoS3

Year Citation
2025 Fan, S., Bindon, K. A., Gilmore, A. M., & Jeffery, D. W. (2025). Fluorescence spectroscopy for grape and wine compositional analysis and quality control. In Advances in Food and Nutrition Research (Vol. 115, pp. 45-130). Elsevier.
DOI
2024 Ranaweera, R., Gilmore, A., & Jeffery, D. (2024). Fluorescence Spectroscopy for Red Wine Authentication. In M. Á. Pozo-Bayón, & C. Muñoz González (Eds.), Wine Analysis and Testing Techniques (pp. 23-38). Springer.
DOI
2021 Ranaweera, R., Souza Gonzaga, L., Capone, D., Bastian, S., & Jeffery, D. (2021). Authenticity and traceability in the wine industry: From analytical chemistry to consumer perceptions. In A. Cifuentes (Ed.), Comprehensive Foodomics (pp. 452-480). Amsterdam, Netherlands: Elsevier.
DOI Scopus10
2014 Jeffery, D., & Wilkinson, K. (2014). Wine. In C. Bamforth, & R. Ward (Eds.), The Oxford Handbook of Food Fermentations (1 ed., pp. 54-147). United States: Oxford University Press.
2014 Jeffery, D., & Wilkinson, K. (2014). Wine. In C. Bamforth, & R. Ward (Eds.), The Oxford Handbook of Food Fermentations (1 ed., pp. 54-147). United States: Oxford University Press.

Year Citation
2020 Armstrong, C., Previtali, P., Pagay, V., Boss, P., & Jeffery, D. (2020). Regulated deficit irrigation and crop load interaction effects on grape heterogeneity. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-5). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Sanders, R., Boss, P., Capone, D., Kidman, C., & Jeffery, D. (2020). Regional impact on rootstock/scion mediated methoxypyrazine accumulation in rachis. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-5). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Ranaweera, R., Gilmore, A., Capone, D., Bastian, S., & Jeffery, D. (2020). Application of fluorescence spectroscopy with multivariate analysis for authentication of Shiraz wines from different regions. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-5). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Chen, L., Capone, D., Nicholson, E., & Jeffery, D. (2020). Intraregional profiles of varietal thiols and precursors in Sauvignon Blanc juices and wines from the Adelaide Hills. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-7). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Souza Gonzaga, L., Capone, D., Bastian, S., & Jeffery, D. (2020). Sensory characterisation and consumer perspectives of Australian Cabernet Sauvignon wine typicity. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-4). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Kustos, M., Jeffery, D., Goodman, S., Heymann, H., & Bastian, S. (2020). Terroir in Tasting: A sensory approach for marketing fine Australian wines of provenance as memorable experiences. In M. Rienth, & A. Tarasov (Eds.), IVES Conference Series, People shaping terroir, Terroir 2020 (pp. 8 pages). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Capone, D., Boss, P., Souza Gonzaga, L., Bastian, S., & Jeffery, D. (2020). Characterising the chemical typicality of regional Cabernet Sauvignon wines. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-9). Villenave d'Ornon, France: International Viticulture & Enology Society.
2014 Capone, D., Sefton, M., Jeffery, D., & Francis, I. (2014). Terroir or terpenoid transformation: the origin of 1,8-cineole (eucalyptol) in wine. In T. Hofmann, D. Krautwurst, & P. Schieberle (Eds.), Current Topics in Flavor Chemistry & Biology Proceedings of the 10th Wartburg Symposium (pp. 130-136). Freising, Germany: Deutsche Forschungsanstalt für Lebensmittelchemie:.
2012 Capone, D., Sefton, M., & Jeffery, D. (2012). Analytical investigations of wine odorant 3-mercaptohexan-1-ol and its precursors. In M. Qian, & T. Shellhammer (Eds.), ACS Symposium Series Vol. 1104 (pp. 15-35). Washington, DC: American Chemical Society.
DOI Scopus17
2012 Herderich, M., Siebert, T., Parker, M., Capone, D., Jeffery, D., Osidacz, P., & Francis, I. (2012). Spice up your life: analysis of key aroma compounds in Shiraz. In M. Qian, & T. Shellhammer (Eds.), Flavor Chemistry of Wine and Other Alcoholic Beverages, as published in ACS Symposium Series Vol. 1104 (pp. 3-13). Boston, MA: American Chemical Society.
DOI Scopus51
2011 Capone, D., Herderich, M., Pardon, K., Hayasaka, Y., Cordente, A., Grant-Preece, P., . . . Jeffery, D. (2011). Formation of varietal thiol aroma compounds in wine: synthetic and analytical studies of grape and wine thiol conjugates. In Proceedings of the 9th Wartburg Symposium on Flavor Chemistry and Biology (pp. 242-248). Germany: DFA.
2011 Herderich, M., Francis, I., Ugliano, M., Siebert, T., & Jeffery, D. (2011). Analysis and formation of key sulfur aroma compounds in wine. In Proceedings of the Americal Chemical Society Symposium 2011 Vol. 1068 (pp. 267-286). USA: American Chemical Society.
DOI Scopus5
2009 Smith, P. A., Kassara, S., Jeffery, D., & Dambergs, R. G. (2009). Effects of Aging on the Composition and Physicochemical Properties of Red Wine Tannin Fractions. In AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE Vol. 60 (pp. 389A-390A). AMER SOC ENOLOGY VITICULTURE.
2006 Jeffery, D. W., Smith, P. A., Mercurio, M. D., & Herderich, M. J. (2006). CELL 88-Development of new methods for analysis of condensed tannins in red wine. In ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY Vol. 232 (pp. 1 page). AMER CHEMICAL SOC.

Year Citation
2017 Sacks, G., Kreitman, G., Elias, R., & Jeffery, D. (2017). Rethinking re-stinking: A critical evaluation of hypotheses for formation of sulfurous off aromas during wine storage. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. Washington, DC: AMER CHEMICAL SOC.
2017 Capone, D., Chen, L., Francis, L., & Jeffery, D. (2017). Quantitation of potent polyfunctional thiols and their enantiomers in wine using HPLC-MS/MS after derivatization. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. Washington, DC: AMER CHEMICAL SOC.
2012 Capone, D. L., Sefton, M. A., Francis, I. L., & Jeffery, D. W. (2012). Origin of eucalyptol in wine. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. CA, San Diego: AMER CHEMICAL SOC.
2012 Capone, D. L., Black, C. A., & Jeffery, D. W. (2012). Harvest, storage, and processing effects on 3-mercaptohexan-1-ol precursor concentrations in Sauvignon Blanc grape juice. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. PA, Philadelphia: AMER CHEMICAL SOC.
2010 Herderich, M. J., Siebert, T., Parker, M., Capone, D., & Jeffery, D. (2010). Spice up your life: Analysis of key aroma compounds in Shiraz. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. AMER CHEMICAL SOC.
WoS40
2010 Capone, D. L., Sefton, M. A., & Jeffery, D. W. (2010). Analytical investigations to relate important wine odorant 3-mercaptohexan-1-ol to its precursors. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. AMER CHEMICAL SOC.

Year Citation
2023 Ferrero-del-Teso, S., Arapitsas, P., Jeffery, D., Ferreira, C., Mattivi, F., Fernández-Zurbano, P., & Sáenz-Navajas, M. -P. (2023). Exploring Uplc‐Qtof-Ms‐Based Targeted and Untargeted Approaches for Understanding Wine Mouthfeel: A Sensometabolomic Approach.
DOI

David has been named as a Chief Investigator for the following Category 1 projects:

  • Australian Research Council (ARC) funded Industrial Transformation Training Centre for Innovative Wine Production (ARC-TC-IWP) led by Centre Director Prof Vladimir Jiranek in conjunction with other UofA researchers, Wine Innovation Cluster (WIC) partners and industry stakeholders, 2013-2017 and 2018-2023
  • Wine Australia (WA) funded project investigating the causes and consequences of grape berry cell death led by Em Prof Steve Tyerman in conjunction with Dr Vinay Pagay, A/Prof Cas Collins, A/Prof Sue Bastian and Dr Richard Muhlack (UofA), 2018-2022
  • WA funded project investigating plant sensor-based precision irrigation for improved water use efficiency led by Dr Vinay Pagay in conjunction with Em Prof Steve Tyerman, Prof Kerry Wilkinson and Dr Richard Muhlack (UofA), 2018-2022
  • WA funded project investigating sensor-based precision irrigation for improved vineyard water use efficiency, grape and wine quality, and profitability led by Dr Vinay Pagay (UofA) in conjunction with other UofA researchers, 2018-2020
  • WA funded project investigating the use of glutathione during winemaking led by Dr Simon Schmidt from the Australian Wine Research Institute in conjunction with Dr Gabriel Perrone at Western Sydney University, 2016-2020
  • WA funded project investigating in-canopy misting to mitigate the effects of heatwaves on grapevines led by Dr Vinay Pagay (UofA) in conjunction with other UofA and WIC researchers, 2016-2018
  • WA funded project investigating the influence of grape quality on wine composition led by Dr Paul Boss (CSIRO) in conjunction with A/Prof Sue Bastian (UofA), 2013-2017
  • WA funded project investigating wine composition effects on Australian wine consumer mood and liking led by A/Prof Sue Bastian (UofA) in conjunction with other UofA researchers, 2013-2017

David has been named as a Chief Investigator for the following Category 2 project:

  • Department of Industry, Science, Energy Innovation Connections grant for determining key quality parameters for gin based on chemical and sensory testing, 2021-2022
  • PIRSA Wine Industry Development Scheme project for evaluating innovative technologies to ameliorate smoke taint in juice and wine led by Prof Kerry Wilkinson in conjunction with Dr Richard Muhlack and Prof Vladimir Jiranek (UofA), 2020
  • PIRSA Advanced Food Manufacturing grant for developing a vodka from potato waste led by Dr Richard Muhlack in conjunction with Prof Kerry Wilkinson (UofA), 2017-2018

David has been named as an Associate Investigator for the following Category 1 project:

  • National Health and Medical Research Council funded Centre of Research Excellence involving targeted nutrition to improve maternal and child health outcomes led by Prof Maria Makrides (SAHMRI/UofA) in conjunction with other UofA and SAHMRI researchers, 2017-2022

Stabilisation and Clarification (Course Coordinator) - lecture topics include methods of clarification, tartrate stability and testing, fining agents, and odour, colour and oxidative stability

Distillation, Fortified and Sparkling Winemaking (Course Coordinator) - lecture topics include vapour-liquid equlibria, batch and continuous distillation, industrial still design, and cognac and armagnac production

Advances In Wine Science - lecture topics include red wine polyphenol chemistry and application of modern analytical methods

Brewing Technology and Beer Production - lecture on adjuncts, flavourings and hops

Sensory Studies - lectures on wine aroma and flavour

Introductory Winemaking - lecture on stabilisation and clarification

Fundamentals of Spirit Production - A Boutique Perspective - 5 day short course open to the public

Online learning free to the public - EdX MOOC World of Wine: From Grape to Glass 

Winners of:

~ 2015 South Australian Interactive Media Excellence Award (Government, Education & Non-profit) ~

~ 2015 Best Wine Educator, Wine Communicators of Australia ~

Date Role Research Topic Program Degree Type Student Load Student Name
2025 Co-Supervisor Investigating the impact of spinning cone column dealcoholisation processes on wine flavour Doctor of Philosophy Doctorate Full Time Ms Bingqi Shan
2025 Co-Supervisor Elucidating the effect of environmental volatiles on red wine aroma and flavour, and evaluating the potential for novel cover crops in viticulture Doctor of Philosophy Doctorate Full Time Mr Andrew Raymond O'Brien
2025 Co-Supervisor Investigating the impact of spinning cone column dealcoholisation processes on wine flavour Doctor of Philosophy Doctorate Full Time Ms Bingqi Shan
2025 Co-Supervisor Elucidating the effect of environmental volatiles on red wine aroma and flavour, and evaluating the potential for novel cover crops in viticulture Doctor of Philosophy Doctorate Full Time Mr Andrew Raymond O'Brien
2024 Principal Supervisor Predicting and Managing Mouthfeel in Red Wines through AI-guided Process Metrics Doctor of Philosophy Doctorate Full Time Ms Yingxin Miao
2024 Principal Supervisor Varietal thiol precursor formation in grape and fate of thiols during alcoholic fermentation and wine storage Doctor of Philosophy Doctorate Full Time Miss Ruomeng Li
2024 Principal Supervisor Application of A-TEEM spectroscopy combined with machine learning as an efficient approach for prediction and classification in alcoholic beverages Doctor of Philosophy Doctorate Full Time Mr Han Wang
2024 Co-Supervisor High Impact sulfur compounds in hop products Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Mr Bradley Jack Maddison
2024 Principal Supervisor Varietal thiol precursor formation in grape and fate of thiols during alcoholic fermentation and wine storage Doctor of Philosophy Doctorate Full Time Miss Ruomeng Li
2024 Principal Supervisor Application of A-TEEM spectroscopy combined with machine learning as an efficient approach for prediction and classification in alcoholic beverages Doctor of Philosophy Doctorate Full Time Mr Han Wang
2024 Co-Supervisor High Impact sulfur compounds in hop products Doctor of Philosophy Doctorate Full Time Mr Bradley Jack Maddison
2024 Principal Supervisor Predicting and Managing Mouthfeel in Red Wines through AI-guided Process Metrics Doctor of Philosophy Doctorate Full Time Ms Yingxin Miao
2023 Co-Supervisor Assessment of rapid detection methods for identifying smoke taint in grape juice. Doctor of Philosophy Doctorate Full Time Ysadora Ashton Mirabelli-Montan
2023 Principal Supervisor Evolution of spectrofluorometric fingerprint of red wine under different ageing conditions Doctor of Philosophy Doctorate Full Time Miss Shuyue Fan
2023 Co-Supervisor Use of Instrumentation to Characterise Plant Based Meat Analogs (PBMA) and Develop Flavour Improvements to Drive Purchase Intent Doctor of Philosophy Doctorate Full Time Mr Nick Kuhlman
2023 Co-Supervisor Remediation of taint arising from vineyard exposure to bushfire smoke Doctor of Philosophy Doctorate Full Time Mr Song Yan
2023 Principal Supervisor Evolution of spectrofluorometric fingerprint of red wine under different ageing conditions Doctor of Philosophy Doctorate Full Time Miss Shuyue Fan
2023 Co-Supervisor Remediation of taint arising from vineyard exposure to bushfire smoke Doctor of Philosophy Doctorate Full Time Mr Song Yan
2023 Co-Supervisor Assessment of rapid detection methods for identifying smoke taint in grape juice. Doctor of Philosophy Doctorate Full Time Ysadora Ashton Mirabelli-Montan
2023 Co-Supervisor Use of Instrumentation to Characterise Plant Based Meat Analogs (PBMA) and Develop Flavour Improvements to Drive Purchase Intent Doctor of Philosophy Doctorate Full Time Mr Nick Kuhlman
2022 Principal Supervisor The role of polysulfides in the appearance of reduced wine aromas Doctor of Philosophy Doctorate Full Time Miss Yu Hou
2022 Principal Supervisor The role of polysulfides in the appearance of reduced wine aromas Doctor of Philosophy Doctorate Full Time Miss Yu Hou
2018 Co-Supervisor Efficient Red Winemaking by Monitoring Extraction and Evolution of Colour and Polyphenols Doctor of Philosophy Doctorate Part Time Ms Judith Unterkofler
2018 Co-Supervisor Efficient Red Winemaking by Monitoring Extraction and Evolution of Colour and Polyphenols Doctor of Philosophy Doctorate Full Time Ms Judith Unterkofler

Date Role Research Topic Program Degree Type Student Load Student Name
2021 - 2025 Co-Supervisor Mathematical Modelling of Anthocyanin Self-Association and Implications for Colour Expression and Red Winemaking Efficiency Doctor of Philosophy Doctorate Part Time Ms Rachael Tindal
2021 - 2024 Co-Supervisor Navigating Water Stress in Vineyards: Insights From Water Management Strategies and Hydraulic and Chemical Signalling Under Soil Moisture Deficit Doctor of Philosophy Doctorate Full Time Miss Rochelle Therese Schlank
2020 - 2023 Co-Supervisor Inter-vine Signalling via Plant Volatiles Doctor of Philosophy Doctorate Full Time Miss Joanah Midzi
2020 - 2021 Principal Supervisor Sensory Characterisation of Australian Cabernet Sauvignon Wine Typicity Doctor of Philosophy Doctorate Full Time Dr Lira Souza Gonzaga
2019 - 2023 Principal Supervisor Rootstock Effects on Grape Rachis Composition and the Implications for Red Wine Quality Doctor of Philosophy Doctorate Full Time Mr Ross David Sanders
2018 - 2022 Principal Supervisor Authentication of Australian Red Wines Using Fluorescence Spectroscopy and Machine Learning Classification Doctor of Philosophy Doctorate Full Time Mrs Ruchira Ranaweera
2018 - 2022 Principal Supervisor Varietal Thiols and Precursors: Biogenesis, Reactivity, and Impact of Winemaking Practices Doctor of Philosophy Doctorate Full Time Mr Xingchen Wang
2018 - 2024 Principal Supervisor Investigating Grape Heterogeneity Effects on Cabernet Sauvignon Wine Chemical and Sensory Characteristics using Chemometrics and Machine Learning Models Doctor of Philosophy Doctorate Full Time Miss Claire Elizabeth Jane Armstrong
2016 - 2021 Co-Supervisor Development of Flash Détente Applications for Impacting Red Wine Style and for Production of Colour Stable Red Wines and Concentrate Doctor of Philosophy Doctorate Full Time Mr Richard Gondai Ntuli
2015 - 2019 Co-Supervisor The gastronomic experience of fine Australian wines of provenance and food pairings Doctor of Philosophy Doctorate Full Time Mr Marcell Kustos
2015 - 2019 Principal Supervisor Polyfunctional Thiols in Wine: Chirality, Precursor Stereochemistry, Winemaking Impacts, and Fate Doctor of Philosophy Doctorate Full Time Mr Liang Chen
2015 - 2019 Co-Supervisor Testing Consumer Perception for a New Australian Wine Product for the Australasian Market: Sensory Properties, Chemical Composition and Consumer Acceptance of Shiraz Wine Containing Ganoderma lucidum Doctor of Philosophy Doctorate Full Time Mrs Anh Ngoc Hoang Nguyen
2015 - 2019 Principal Supervisor Developing process simulation models for red wine fermentation: Anthocyanin mass transfer and extraction Doctor of Philosophy Doctorate Part Time Mr Patrick Charles Setford
2014 - 2018 Principal Supervisor INVESTIGATION OF AN EARLY HARVEST REGIME AND PRE-FERMENTATIVE BLENDING TREATMENTS TO PRODUCE LOWER ALCOHOL WINES: IMPACT ON GRAPE AND WINE COMPOSITION AND QUALITY Doctor of Philosophy Doctorate Full Time Mr Olaf Jan Schelezki
2014 - 2018 Principal Supervisor Preparation and application of new sorptive polymers applied to wine with a focus on removal of 3-isobutyl-2-methoxypyrazine Doctor of Philosophy Doctorate Full Time Ms Chen Liang
2014 - 2020 Co-Supervisor Getting Alcohol Content Right: The Compositional and Sensory Basis for the Alcohol Sweetspot Doctor of Philosophy Doctorate Full Time Dr Duc-Truc Pham
2013 - 2014 Co-Supervisor The Impact of Water Deficit and High Temperature on Berry Biophysical Traits and Berry and Wine Chemical and Sensory Traits Doctor of Philosophy Doctorate Full Time Mr Marcos Bonada
2013 - 2017 Principal Supervisor Development of Quality Assessment Tools for Chardonnay in Relation to Grape and Wine Composition Doctor of Philosophy Doctorate Full Time Dr Joanna Gambetta
2012 - 2016 Principal Supervisor Comprehensive Study of Australian Rose Wines: Characterisation of Chemical and Sensory Profiles Doctor of Philosophy Doctorate Full Time Mr Jiaming Wang
2009 - 2012 External Supervisor Development and Application of Novel Analytical Methods to the Identification, Formation and Fate of Two Important Wine Aroma Compounds Doctor of Philosophy Doctorate Full Time Ms Dimitra Liacopoulos Capone

Date Role Committee Institution Country
2020 - ongoing Member RACI SA Branch The Royal Australian Chemical Institute Australia
2018 - ongoing Secretary RACI SA Branch The Royal Australian Chemical Institute Australia
2014 - 2017 Member RACI SA Branch The Royal Australian Chemical Institute Australia

Date Role Membership Country
2012 - ongoing Member American Chemical Society United States
2012 - ongoing Member International Union of Pure and Applied Chemistry Australia
2000 - ongoing Member The Royal Australian Chemical Institute (Fellow, FRACI) Australia

Date Role Editorial Board Name Institution Country
2021 - ongoing Associate Editor OENO One IVES France
2020 - ongoing Board Member ACS Food Science & Technology American Chemical Society United States
2016 - 2021 Associate Editor Molecules MDPI Switzerland

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