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Associate Professor David Jeffery

David Jeffery
Associate Professor in Wine Science
School of Agriculture, Food and Wine
Faculty of Sciences

David completed a PhD on the development of methodology for the stereoselective synthesis of polypropionate marine natural products. He also has experience with the synthesis of aromatic heterocycles and a strong analytical chemistry background. David has worked in the area of aroma and flavour chemistry, undertaking and overseeing analytical method development, compound synthesis and isolation/characterisation of grape and wine components. Prior to that David undertook research on the chemistry of phenolic compounds in red wine relating to their organoleptic properties, further characterising structures and properties of wine tannins and expanding current analytical methods for studying such compounds. 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.

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External Profiles

Associate Professor David Jeffery

David completed a PhD on the development of methodology for the stereoselective synthesis of polypropionate marine natural products. He also has experience with the synthesis of aromatic heterocycles and a strong analytical chemistry background. David has worked in the area of aroma and flavour chemistry, undertaking and overseeing analytical method development, compound synthesis and isolation/characterisation of grape and wine components. Prior to that David undertook research on the chemistry of phenolic compounds in red wine relating to their organoleptic properties, further characterising structures and properties of wine tannins and expanding current analytical methods for studying such compounds. 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.

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

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.

Appointments

Date Position Institution name
2017 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

Awards and Achievements

Date Type Title Institution Name Country Amount
2015 Award Peter W. Alexander Medal The Royal Australian Chemical Institute Australia

Education

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)

Research Interests

Journals

Year Citation
2018 Liang, C., Jeffery, D., & Taylor, D. (2018). Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine. Molecules (Basel, Switzerland), 23(5), 1-14.
DOI
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, OnlinePubl, 10 pages.
DOI
2018 Chen, L., Capone, D., Tondini, F., & Jeffery, D. (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
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 Scopus1 WoS1
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
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 Scopus1 WoS1
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
2018 Kreitman, G., Elias, R., Jeffery, D., & Sacks, G. (2018). Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Critical Reviews in Food Science and Nutrition, OnlinePubl, 1-25.
DOI
2018 Niimi, J., Tomic, O., Næs, T., Jeffery, D., Bastian, S., & Boss, P. (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
2018 Schelezki, O., Šuklje, K., Boss, P., & Jeffery, D. (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
2018 Niimi, J., Boss, P., Jeffery, D., & Bastian, S. (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 Scopus1
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 Scopus2 WoS2
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 Scopus3 WoS3 Europe PMC1
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 Scopus7 WoS6 Europe PMC2
2017 Niimi, J., Boss, P., Jeffery, D., & Bastian, S. (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 Scopus3 WoS3
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 Scopus1 WoS1
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 Scopus3 WoS1 Europe PMC1
2016 Jeffery, D. (2016). Spotlight on varietal thiols and precursors in grapes and wines. Australian Journal of Chemistry, 69(12), 1323-1330.
DOI Scopus6 WoS5
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 Scopus4 WoS4
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 Scopus5 WoS5
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 Scopus18 WoS16 Europe PMC7
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 Scopus15 WoS12 Europe PMC7
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 Scopus5 WoS5
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 Scopus14 WoS11 Europe PMC3
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
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 Scopus15 WoS17 Europe PMC4
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 Scopus25 WoS24 Europe PMC7
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 Scopus16 WoS16 Europe PMC5
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 Scopus22 WoS19
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 Scopus24 WoS24 Europe PMC10
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 Scopus29 WoS30 Europe PMC6
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 Scopus18 WoS19 Europe PMC6
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 Scopus27 WoS25 Europe PMC7
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 Scopus20 WoS21 Europe PMC5
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 Scopus26 WoS28 Europe PMC10
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 Scopus8 WoS8
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 Scopus29 WoS27 Europe PMC7
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 Scopus26 WoS21 Europe PMC5
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 Scopus36 WoS35 Europe PMC11
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 Scopus41 WoS37 Europe PMC11
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 Scopus20 WoS22 Europe PMC7
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 Scopus10 WoS10
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 Scopus52 WoS47 Europe PMC19
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 Scopus58 WoS55 Europe PMC15
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 Scopus39 WoS36 Europe PMC8
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 Scopus55 WoS53 Europe PMC18
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 Scopus36 WoS33 Europe PMC5
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.
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 Scopus62 WoS61 Europe PMC29
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 Scopus31 WoS29
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 Scopus33 WoS29 Europe PMC7
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., Perkins, M., & White, J. (2005). Synthesis of the putative structure of tridachiahydropyrone. Organic Letters, 7(8), 1581-1584.
DOI Scopus22 WoS21 Europe PMC9
2005 Jeffery, D., Perkins, M., & White, J. (2005). Synthesis of an analogue of the marine polypropionate tridachiahydropyrone. Organic Letters, 7(3), 407-409.
DOI Scopus16 WoS14 Europe PMC2
2004 Jeffery, D., Lister, T., & Prager, R. (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., & Perkins, M. (2004). Formation of highly substituted chiral cyclohexanone derivatives using a tandem conjugate addition/cyclisation. Tetrahedron Letters, 45(47), 8667-8671.
DOI Scopus14 WoS11
2002 Jeffery, D., Prager, R., 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 Scopus20 WoS17
2001 Jeffery, D., Prager, R., & Taylor, M. (2001). Ethyl 6-nitro-2-phenylaminoimidazo[1,2-a]pyridine-3-carboxylate. ACTA CRYSTALLOGRAPHICA SECTION E-STRUCTURE REPORTS ONLINE, 57(10), o980-o982.
DOI WoS1

Books

Year Citation
2016 Waterhouse, A., Sacks, G., & Jeffery, D. (2016). Understanding Wine Chemistry (First ed.). UK: John Wiley & Sons.
DOI

Conference Papers

Year Citation
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 Herderich, M. J., Siebert, T. E., Parker, M., Capone, D. L., Jeffery, D. W., Osidacz, P., & Francis, I. L. (2012). Spice up your life: analysis of key aroma compounds in Shiraz. In M. C. Qian, & T. H. 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 Scopus21
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 Scopus10
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 Scopus2

Conference Items

Year Citation
2017 Ristic, R., Schelezki, O., Hranilovic, A., Li, S., Pham, D. -T., Wollan, D., . . . Wilkinson, K. (2017). Integrated approach to managing alcohol levels in wine while maintaining quality and style. 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.
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 Wang, J., Capone, D., Gambetta, J., Wilkinson, K., & Jeffery, D. (2017). Characterising the chemical and sensory properties of Australian rose wines. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. Washington, DC: AMER CHEMICAL SOC.
2016 Pham, D., Jeffery, D., Wollan, D., Wilkinson, K., & Stockdale, V. (2016). Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition. Poster session presented at the meeting of Macrowine 2016 - Macromolecules and Secondary Metabolites of Grapevine and Wine. Changins-Nyon, Switzerland.
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. San Diego, CA: 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. Philadelphia, PA: 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.
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.

David is Chief Investigator for the following Category 1 projects:

  • Australian Research Council (ARC) funded Industrial Transformation Training Centre for Innovative Wine Production (ITTC-IWP) led by Centre Director Professor Vladimir Jiranek in conjunction with other UofA researchers, Wine Innovation Cluster (WIC) partners and industry stakeholders
  • Wine Australia (WA) funded project investigating the influence of grape quality on wine composition led by Paul Boss (CSIRO) in conjunction with Sue Bastian (UofA)
  • WA funded project investigating wine composition effects on Australian wine consumer mood and liking led by Sue Bastian (UofA) in conjunction with other UofA researchers
  • WA funded project investigating the use of glutathione during winemaking led by Simon Schmidt from the Australian Wine Research Institute in conjunction with Gabriel Perrone at Western Sydney University. 

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 ~

Current Higher Degree by Research Supervision (University of Adelaide)

Date Role Research Topic Program Degree Type Student Load Student Name
2018 Principal Supervisor Chemical Markers for Authentication of Australian Wines Doctor of Philosophy Doctorate Full Time Mrs Ruchira Ranaweera
2018 Principal Supervisor characterising the Distinct Flavours of Australian Cabernet Sauvignon Wines Master of Philosophy Master Full Time Miss Lira Souza Gonzaga
2016 Co-Supervisor Filterability of wine: Impact of Cross-Flow Microfilteration on Sensory Profile and Chemical Composition of Wine Doctor of Philosophy Doctorate Full Time Mr Richard Gondai Ntuli
2015 Co-Supervisor Enhancing The Competitiveness of Fine Australian Wine: A Cross Cultural Study of The Impact of Australian Wines of Provenance and Food Pairings on The Consumer Gastronomic Experience Doctor of Philosophy Doctorate Full Time Mr Marcell Kustos
2015 Principal Supervisor Effects of Environmental Factors and Wine-making Practices on Varietal Thiols and Their Precursors Doctor of Philosophy Doctorate Full Time Mr Liang Chen
2015 Co-Supervisor The Utility of Grape Marc Doctor of Philosophy Doctorate Full Time Mrs Anh Ngoc Hoang Nguyen
2015 Principal Supervisor Development of Process Simulation Models for Objective Wine Quality Parameter during Fermentation Doctor of Philosophy Doctorate Full Time Mr Patrick Charles Setford
2014 Principal Supervisor Optimising of An Early Harvest Regime: Impact on Grape and Wine Composition and Quality Doctor of Philosophy Doctorate Full Time Mr Olaf Jan Schelezki
2014 Principal Supervisor Controlling Unripe Characters Molecularly Imprinted Polymers or Specific Microbial To Eliminate Methoxypyrazines Doctor of Philosophy Doctorate Full Time Ms Chen Liang
2014 Co-Supervisor Getting Alcohol Content Right: The Compositional and Sensory Basis of the Alcohol Sweet Spot Doctor of Philosophy Doctorate Full Time Dr Duc-Truc Pham

Past Higher Degree by Research Supervision (University of Adelaide)

Date Role Research Topic Program Degree Type Student Load Student Name
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 Miss 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

Committee Memberships

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

Memberships

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

Editorial Boards

Date Role Editorial Board Name Institution Country
2016 - ongoing Associate Editor Molecules
Position
Associate Professor in Wine Science
Phone
83136649
Fax
8313 7116
Campus
Waite
Building
Wine Innovation Central, floor 4
Room Number
4 40
Org Unit
Food and Wine Science

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