Associate Professor David Jeffery
David completed a PhD on the development of methodology for the stereoselective synthesis of polypropionate marine natural products. He also has experience with the synthesis of aromatic heterocycles and a strong analytical chemistry background. David has worked in the area of aroma and flavour chemistry, undertaking and overseeing analytical method development, compound synthesis and isolation/characterisation of grape and wine components. Prior to that David undertook research on the chemistry of phenolic compounds in red wine relating to their organoleptic properties, further characterising structures and properties of wine tannins and expanding current analytical methods for studying such compounds. He uses these experiences for the isolation, identification, synthesis and analysis of interesting and complex molecules from nature, especially in the pursuit of improved knowledge about grape and wine chemistry.
✓ Eligible to supervise Masters and PhD — email supervisor to discuss availability.
David is involved in the isolation, identification, synthesis and analysis of interesting and complex molecules from nature. The application of synthetic organic chemistry, natural product isolation, structure elucidation and analytical techniques such as GC-MS and HPLC-MS are key components of his research. This extends to grape and wine components and development of methods for the analysis of aroma, flavour and phenolic compounds which are important to grape and wine quality.
David is particularly keen to develop fundamental chemical knowledge and techniques which can be directed toward understanding intricate natural phenomena. This includes the structure and function of wine tannins and the mechanisms underlying tannin rearrangements and pigmented polymer formation which impact on colour and mouthfeel properties of wine. Another area of strong interest involves improving knowledge of the formation and reactivity of aroma and flavour compounds, identifying potential sources and examining the impacts of processing.
Contact David to discuss any aspects of these research interests and to find out more about Honours or PhD projects relating to these diverse topics. Projects will appeal to students who want to continue their education in typical chemical fields such as synthesis and analysis, with potential for an applied context to help improve the scientific understanding behind a multi-billion dollar Australian industry. There are various scholarship opportunities for eligible students including supplementary scholarships offered by the Wine Australia and CSIRO. Check the links for eligibility criteria and closing date.
|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||Australia|
|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)|
|2016||Waterhouse, A., Sacks, G., & Jeffery, D. (2016). Understanding Wine Chemistry (First ed.). UK: John Wiley & Sons.
|2016||Pham, D., Jeffery, D., Wollan, D., Wilkinson, K., & Stockdale, V. (2016). Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition. Poster session presented at the meeting of Macrowine 2016 - Macromolecules and Secondary Metabolites of Grapevine and Wine. Changins-Nyon, Switzerland.|
|2012||Capone, D. L., Sefton, M. A., Francis, I. L., & Jeffery, D. W. (2012). Origin of eucalyptol in wine. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. San Diego, CA: AMER CHEMICAL SOC.|
|2012||Capone, D. L., Black, C. A., & Jeffery, D. W. (2012). Harvest, storage, and processing effects on 3-mercaptohexan-1-ol precursor concentrations in Sauvignon Blanc grape juice. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. Philadelphia, PA: AMER CHEMICAL SOC.|
|2010||Herderich, M. J., Siebert, T., Parker, M., Capone, D., & Jeffery, D. (2010). Spice up your life: Analysis of key aroma compounds in Shiraz. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. AMER CHEMICAL SOC.|
|2010||Capone, D. L., Sefton, M. A., & Jeffery, D. W. (2010). Analytical investigations to relate important wine odorant 3-mercaptohexan-1-ol to its precursors. Poster session presented at the meeting of ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. AMER CHEMICAL SOC.|
David is Chief Investigator for the following Category 1 projects:
- Australian Research Council (ARC) funded Industrial Transformation Training Centre for Innovative Wine Production (ITTC-IWP) led by Centre Director Professor Vladimir Jiranek in conjunction with other UofA researchers, Wine Innovation Cluster (WIC) partners and industry stakeholders
- Wine Australia (WA) funded project investigating the influence of grape quality on wine composition led by Paul Boss (CSIRO) in conjunction with Sue Bastian (UofA)
- WA funded project investigating wine composition effects on Australian wine consumer mood and liking led by Sue Bastian (UofA) in conjunction with other UofA researchers
- WA funded project investigating the use of glutathione during winemaking led by Simon Schmidt from the Australian Wine Research Institute in conjunction with Gabriel Perrone at Western Sydney University.
Stabilisation and Clarification (Course Coordinator) - lecture topics include methods of clarification, tartrate stability and testing, fining agents, and odour, colour and oxidative stability
Distillation, Fortified and Sparkling Winemaking (Course Coordinator) - lecture topics include vapour-liquid equlibria, batch and continuous distillation, industrial still design, and cognac and armagnac production
Advances In Wine Science - lecture topics include red wine polyphenol chemistry and application of modern analytical methods
Brewing Technology and Beer Production - lecture on adjuncts, flavourings and hops
Sensory Studies - lectures on wine aroma and flavour
Introductory Winemaking - lecture on stabilisation and clarification
Fundamentals of Spirit Production - A Boutique Perspective - 5 day short course open to the public
Online learning free to the public - EdX MOOC World of Wine: From Grape to Glass
~ 2015 South Australian Interactive Media Excellence Award (Government, Education & Non-profit) ~
~ 2015 Best Wine Educator, Wine Communicators of Australia ~
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2018||Principal Supervisor||Chemical Markers for Authentication of Australian Wines||Doctor of Philosophy||Doctorate||Full Time||Mrs Ruchira Ranaweera|
|2016||Co-Supervisor||Filterability of wine: Impact of Cross-Flow Microfilteration on Sensory Profile and Chemical Composition of Wine||Doctor of Philosophy||Doctorate||Full Time||Mr Richard Gondai Ntuli|
|2015||Co-Supervisor||Enhancing The Competitiveness of Fine Australian Wine: A Cross Cultural Study of The Impact of Australian Wines of Provenance and Food Pairings on The Consumer Gastronomic Experience||Doctor of Philosophy||Doctorate||Full Time||Mr Marcell Kustos|
|2015||Principal Supervisor||Effects of Environmental Factors and Wine-making Practices on Varietal Thiols and Their Precursors||Doctor of Philosophy||Doctorate||Full Time||Mr Liang Chen|
|2015||Co-Supervisor||The Utility of Grape Marc||Doctor of Philosophy||Doctorate||Full Time||Mrs Anh Ngoc Hoang Nguyen|
|2015||Principal Supervisor||Development of Process Simulation Models for Objective Wine Quality Parameter during Fermentation||Doctor of Philosophy||Doctorate||Full Time||Mr Patrick Charles Setford|
|2014||Principal Supervisor||Optimising of An Early Harvest Regime: Impact on Grape and Wine Composition and Quality||Doctor of Philosophy||Doctorate||Full Time||Mr Olaf Jan Schelezki|
|2014||Co-Supervisor||Controlling Unripe Characters Molecularly Imprinted Polymers or Specific Microbial To Eliminate Methoxypyrazines||Doctor of Philosophy||Doctorate||Full Time||Ms Chen Liang|
|2014||Co-Supervisor||Getting Alcohol Content Right: The Compositional and Sensory Basis of the Alcohol Sweet Spot||Doctor of Philosophy||Doctorate||Full Time||Dr Duc-Truc Pham|
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2013 - 2014||Co-Supervisor||The Impact of Water Deficit and High Temperature on Berry Biophysical Traits and Berry and Wine Chemical and Sensory Traits||Doctor of Philosophy||Doctorate||Full Time||Mr Marcos Bonada|
|2013 - 2017||Principal Supervisor||Development of Quality Assessment Tools for Chardonnay in Relation to Grape and Wine Composition||Doctor of Philosophy||Doctorate||Full Time||Miss Joanna Gambetta|
|2012 - 2016||Principal Supervisor||Comprehensive Study of Australian Rose Wines: Characterisation of Chemical and Sensory Profiles||Doctor of Philosophy||Doctorate||Full Time||Mr Jiaming Wang|
|2009 - 2012||External Supervisor||Development and Application of Novel Analytical Methods to the Identification, Formation and Fate of Two Important Wine Aroma Compounds||Doctor of Philosophy||Doctorate||Full Time||Ms Dimitra Liacopoulos Capone|
|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|
|2018 - ongoing||Secretary||RACI SA Branch||The Royal Australian Chemical Institute||Australia|
|2014 - 2017||Member||RACI SA Branch||The Royal Australian Chemical Institute||Australia|