Associate Professor David Jeffery

Associate Professor/Reader

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

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. David is co-author of Understanding Wine Chemistry, a modern wine chemistry textbook used in wine science programs across the globe.

My Research
Career
Publications
Grants and Funding
Teaching
Supervision
Professional Activities
Contact

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 - 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

Awards and Achievements

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	-

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
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 Scopus1
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
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 Scopus2
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 Scopus6
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 Scopus1
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 Scopus6 Europe PMC1
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 Scopus5 WoS3 Europe PMC1
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 Scopus13 WoS1
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 Scopus3
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 Scopus1
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 Scopus2 WoS1
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. 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 WoS1
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 Scopus6
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 Scopus7 WoS2
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 Scopus19 WoS7 Europe PMC6
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 Scopus7 WoS2
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), 16347-16357. DOI Scopus2 Europe PMC1
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 Scopus27 WoS8 Europe PMC9
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 Scopus6 WoS3 Europe PMC1
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 Scopus3 WoS2
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 Scopus4 WoS2
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 Scopus9 WoS6 Europe PMC1
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 Scopus21 WoS7 Europe PMC9
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 Scopus20 WoS3 Europe PMC4
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 Scopus14 WoS1 Europe PMC2
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 Scopus5 WoS3
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 Scopus5 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 Scopus4 WoS2
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, 1-9. DOI Scopus33 WoS23 Europe PMC13
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 Scopus11 WoS8
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 Scopus14 WoS9
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 Scopus36 WoS17 Europe PMC11
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 Scopus11 WoS8 Europe PMC2
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 Scopus11 WoS7
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 Scopus35 WoS18
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 Scopus13 WoS6
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 Scopus7 WoS5 Europe PMC1
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, 1-8. DOI Scopus50 WoS33 Europe PMC12
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 Scopus11 WoS9
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 (Basel, Switzerland), 9(9), 1-22. DOI Scopus8 WoS6 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 Scopus27 WoS17 Europe PMC8
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 Scopus38 WoS24 Europe PMC6
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 Scopus33 WoS24 Europe PMC5
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 Scopus23 WoS19 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 Scopus17 WoS13 Europe PMC3
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 Scopus39 WoS27 Europe PMC7
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 Scopus24 WoS11 Europe PMC6
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 Scopus12 WoS5 Europe PMC3
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 Scopus17 WoS7 Europe PMC3
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 Scopus57 WoS37 Europe PMC23
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 Scopus17 WoS10 Europe PMC2
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 Scopus7 WoS7 Europe PMC2
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 Scopus22 WoS14 Europe PMC5
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 Scopus24 WoS11 Europe PMC1
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 Scopus21 WoS16 Europe PMC4
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 Scopus29 WoS18 Europe PMC2
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 Scopus26 WoS17
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 Scopus32 WoS27 Europe PMC9
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 Scopus5 WoS1
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 Scopus13 WoS8 Europe PMC2
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 Scopus17 WoS11
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 WoS9 Europe PMC1
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 Scopus29 WoS20 Europe PMC15
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 WoS25 Europe PMC8
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 Scopus23 WoS13 Europe PMC8
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 Scopus2 WoS2
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 Scopus17 WoS14 Europe PMC4
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 WoS11 Europe PMC2
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 Scopus39 WoS33 Europe PMC5
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 Scopus6 WoS5 Europe PMC2
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 Scopus24 WoS18 Europe PMC6
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 Scopus12 WoS11 Europe PMC5
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 WoS11 Europe PMC2
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 Scopus27 WoS25 Europe PMC9
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 Scopus204 WoS148 Europe PMC49
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 Scopus25 WoS18 Europe PMC4
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 Scopus29 WoS16
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 Scopus35 WoS25 Europe PMC4
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 Scopus28 WoS21 Europe PMC6
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 Scopus33 WoS28 Europe PMC13
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 WoS6
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 Scopus25 WoS21 Europe PMC4
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 Scopus60 WoS46 Europe PMC11
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 Scopus13 WoS12
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 Scopus27 WoS23 Europe PMC2
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 Scopus103 WoS72 Europe PMC4
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 Scopus18 WoS14
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 Scopus95 WoS76 Europe PMC28
2016	Jeffery, D. (2016). Spotlight on varietal thiols and precursors in grapes and wines. Australian Journal of Chemistry, 69(12), 1323-1330. DOI Scopus29 WoS23
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 Scopus102 WoS76 Europe PMC14
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 Scopus19 WoS18 Europe PMC3
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 Scopus43 WoS25 Europe PMC8
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 Scopus69 WoS60 Europe PMC14
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 Scopus46 WoS41 Europe PMC12
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 Scopus25 WoS18
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 Scopus110 WoS93 Europe PMC21
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 Scopus49 WoS43 Europe PMC19
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 Scopus100 WoS88
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 Scopus115 WoS85 Europe PMC27
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 Scopus104 WoS77 Europe PMC17
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 Scopus66 WoS54 Europe PMC28
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 Scopus69 WoS56 Europe PMC12
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 Scopus41 WoS36 Europe PMC7
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 Scopus61 WoS54 Europe PMC14
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 Scopus13 WoS11
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 Scopus121 WoS90 Europe PMC37
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 WoS42 Europe PMC10
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 Scopus60 WoS49 Europe PMC14
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 Scopus75 WoS65 Europe PMC18
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 Scopus60 WoS50 Europe PMC15
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 Scopus14 WoS13
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 Scopus66 WoS58 Europe PMC21
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 Scopus92 WoS84 Europe PMC18
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 Scopus68 WoS61 Europe PMC18
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 Scopus127 WoS114 Europe PMC36
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 Scopus103 WoS79 Europe PMC30
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 Scopus95 WoS90 Europe PMC33
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 Scopus53 WoS48
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 Scopus68 WoS51 Europe PMC16
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 PMC2
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 PMC10
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 Scopus24 WoS21
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

Books

Year	Citation
2024	Waterhouse, A. L., Sacks, G. L., & Jeffery, D. W. (2024). Understanding Wine Chemistry (2nd ed.). Chichester, UK: John Wiley & Sons. DOI
2024	Waterhouse, A. L., Sacks, G. L., & Jeffery, D. W. (2024). Understanding Wine Chemistry, Second Edition.
2016	Waterhouse, A. L., Sacks, G. L., & Jeffery, D. W. (2016). Understanding Wine Chemistry (1 ed.). UK: John Wiley & Sons. DOI Scopus307

Book Chapters

Year	Citation
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 Scopus8
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.

Conference Papers

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 Scopus50
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.

Conference Items

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	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.
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.
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. WoS1
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 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 ~

Current Higher Degree by Research Supervision (University of Adelaide)

Date	Role	Research Topic	Program	Degree Type	Student Load	Student Name
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	Co-Supervisor	Investigating the effect of shading on grapevine performance and wine quality in a vitivoltaic system	Doctor of Philosophy	Doctorate	Full Time	Mr Torian Jiang
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
2022	Principal Supervisor	The role of polysulfides in the appearance of reduced wine aromas	Doctor of Philosophy	Doctorate	Full Time	Miss Yu Hou
2021	Co-Supervisor	Mathematical modelling of red wine colour and polyphenols extraction and evolution to enhance winemaking efficiency	Doctor of Philosophy	Doctorate	Part Time	Ms Rachael Anne Tindal
2020	Co-Supervisor	From Brandewijn (Burnt Wine) to Bush Fires: New Directions in Australian Brandy Production	Doctor of Philosophy	Doctorate	Full Time	Hugh Holds
2018	Co-Supervisor	Efficient Red Winemaking by Monitoring Extraction and Evolution of Colour and Polyphenols	Doctor of Philosophy	Doctorate	Part Time	Ms Judith Unterkofler

Past Higher Degree by Research Supervision (University of Adelaide)

Date	Role	Research Topic	Program	Degree Type	Student Load	Student Name
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 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

Committee Memberships

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

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
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

Position: Associate Professor/Reader
Phone: 83136649
Email: david.jeffery@adelaide.edu.au
Fax: 83137116
Campus: Waite
Building: Wine Innovation Central, floor 4
Org Unit: Agricultural Science