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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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.

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 those offered by the Wine Australia.

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 Amount
2015 Peter W. Alexander Medal The Royal Australian Chemical Institute

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

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

Journals

Year Citation
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, -. 10.3390/molecules22020218
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. 10.5344/ajev.2016.16058
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. 10.1021/acs.jafc.6b05418
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, ajev.2017.16115-ajev.2017.16115. 10.5344/ajev.2017.16115
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. 10.1021/acs.jafc.6b00641
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. 10.1021/acs.jafc.6b00642
2016 Wang, J., Capone, D., Wilkinson, K. & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693. 10.1016/j.foodchem.2015.09.111
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. 10.5344/ajev.2016.16030
2016 Jeffery, D. (2016). Spotlight on varietal thiols and precursors in grapes and wines. Australian Journal of Chemistry, 69, 12, 1323-1330. 10.1071/CH16296
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. 10.1016/j.foodchem.2016.02.042
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, Pt 1, 254-265. 10.1016/j.foodres.2016.08.006
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. 10.1021/acs.jafc.6b01030
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. 10.1007/s12161-016-0467-9
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. 10.1111/ajgw.12142
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. 10.3390/molecules20057845
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. 10.1021/ac503883s
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. 10.1021/jf501945s
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. 10.1021/jf405731v
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. 10.1021/jf305025j
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. 10.1021/jf300054h
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. 10.1021/jf2040548
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. 10.1021/jf301571q
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. 10.1021/jf204499h
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. 10.1016/j.tet.2011.10.039
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. 10.1021/jf1038212
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. 10.1016/j.tet.2011.01.030
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. 10.1021/jf200116q
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. 10.1021/jf202543z
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. 10.1021/jf200119z
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. 10.1021/jf903720w
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. 10.1021/jf103045t
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. 10.1021/jf9037198
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. 10.1021/jf903732p
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. 10.1021/jf102008r
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, 167-167.
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. 10.1021/jf802799w
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. 10.1111/j.1755-0238.2008.00017.x
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. 10.1021/jf073478w
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, -.
2005 Jeffery, D., Perkins, M. & White, J. (2005). Synthesis of an analogue of the marine polypropionate tridachiahydropyrone. Organic Letters, 7, 3, 407-409. 10.1021/ol0478178
2005 Jeffery, D., Perkins, M. & White, J. (2005). Synthesis of the putative structure of tridachiahydropyrone. Organic Letters, 7, 8, 1581-1584. 10.1021/ol050236d
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. 10.1016/j.tetlet.2004.09.150
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. 10.1071/CH03139
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. 10.1016/S0040-4020(02)01348-0
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. 10.1107/S1600536801015574

Books

Year Citation
2016 Waterhouse, A. L., Sacks, G. L. & Jeffery, D. W. (2016). Understanding Wine Chemistry. UK: John Wiley & Sons. 10.1002/9781118730720

Book Chapters

Year Citation
2014 Jeffery, D. W. & Wilkinson, K. L. (2014). Wine. In C. W. Bamforth & R. E. Ward (Eds.), The Oxford Handbook of Food Fermentations (pp. 54-147). United States: Oxford University Press.
2012 Capone, D. L., Sefton, M. A. & Jeffery, D. W. (2012). Analytical investigations of wine odorant 3-mercaptohexan-1-ol and its precursors. In M. C. Qian & T. H. Shellhammer (Eds.), Flavor chemistry of wine and other alcoholic beverages (pp. 15-35). American Chemical Society. 10.1021/bk-2012-1104.ch002

Conference Papers

Year Citation
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. Flavor Chemistry of Alcoholic Beverages. M. C. Qian & T. H. Shellhammer (Eds.) Boston, MA. 10.1021/bk-2012-1104.ch001
2011 Herderich, M., Francis, I., Ugliano, M., Siebert, T. & Jeffery, D. (2011). Analysis and formation of key sulfur aroma compounds in wine. Americal Chemical Society Symposium. 10.1021/bk-2011-1068.ch014
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. Symposium on Flavor Chemistry and Biology. Germany.

Conference Items

Year Citation
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. Macrowine 2016 - Macromolecules and Secondary Metabolites of Grapevine and Wine. Changins-Nyon, Switzerland.
2014 Capone, D. L., Sefton, M. A., Jeffery, D. W. & Francis, I. L. (2014). Terroir or terpenoid transformation: the origin of 1,8-cineole (eucalyptol) in wine.
2012 Capone, D. L., Sefton, M. A., Francis, I. L. & Jeffery, D. W. (2012). Origin of eucalyptol in wine. 11th International Biorelated Polymer Symposium / 243rd National Spring Meeting of the American-Chemical-Society (ACS). San Diego, CA.
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. 244th National Fall Meeting of the American-Chemical-Society (ACS). Philadelphia, PA.
2010 Herderich, M. J., Siebert, T., Parker, M., Capone, D. & Jeffery, D. (2010). Spice up your life: Analysis of key aroma compounds in Shiraz. TBA.
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. TBC.

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

Other courses - Sensory Studies (introduction to wine aroma compounds), Introductory Winemaking (introduction to stabilisation and clarification)

Online learning - 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 ~

PhD, Masters and Honours students

Completions
PhD Masters Honours

Joanna Gambetta (2017)

Jiaming Wang (2016)

Gal Krietman (Penn State, 2016)

Marcos Bonada (2014)

Dimitra Capone (2012)

Xiayi Huang (2017)

Yihe Sui (2017)

Yu Hou (2015)

Ross Sanders (2016)

Rochelle Schlank (2016)

Ye Yang (2014)

Yanjia Zhao (2014)

Peta Faulkner (2013)

Anthony Pearce (2012)

Siddarth Pachare (2011)

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

Committee Memberships

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

Editorial Boards

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

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