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.
|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|
|2015||Award||Peter W. Alexander Medal||The Royal Australian Chemical Institute|
|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)|
|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.
|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.
|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.
|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.
|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.
|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, -.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|2016||Wang, J., Capone, D., Wilkinson, K. & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693.
|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.
|2016||Jeffery, D. (2016). Spotlight on varietal thiols and precursors in grapes and wines. Australian Journal of Chemistry, 69, 12, 1323-1330.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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.
|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 the putative structure of tridachiahydropyrone. Organic Letters, 7, 8, 1581-1584.
|2005||Jeffery, D., Perkins, M. & White, J. (2005). Synthesis of an analogue of the marine polypropionate tridachiahydropyrone. Organic Letters, 7, 3, 407-409.
|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.
|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.
|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.
|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.
|2016||Waterhouse, A. L., Sacks, G. L. & Jeffery, D. W. (2016). Understanding Wine Chemistry. UK: John Wiley & Sons.
|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.|
|2014||Capone, D., Sefton, M., Jeffery, D. & Francis, I. (2014). Terroir or terpenoid transformation: the origin of 1,8-cineole (eucalyptol) in wine. Wartburg Symposium. T. Hofmann, D. Krautwurst & P. Schieberle (Eds.) Eisenach.|
|2012||Capone, D., Sefton, M. & Jeffery, D. (2012). Analytical investigations of wine odorant 3-mercaptohexan-1-ol and its precursors. American Chemical Society symposium - “Flavor Chemistry of Alcoholic Beverages”. M. Qian & T. Shellhammer (Eds.) Boston, MA.
|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.
|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.
|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.|
|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.|
|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
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
~ 2015 South Australian Interactive Media Excellence Award (Government, Education & Non-profit) ~
~ 2015 Best Wine Educator, Wine Communicators of Australia ~
PhD, Masters and Honours students
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)
|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|
|2014 - ongoing||Member||RACI SA Branch||The Royal Australian Chemical Institute||Australia|