Dimitra Capone

Dr Dimitra Capone

ARC Research Associate

School of Agriculture, Food and Wine

Faculty of Sciences

Eligible to supervise Masters and PhD (as Co-Supervisor), but is currently at capacity - email supervisor to discuss availability.


Dr Dimitra Capone is an ARC Research Associate with The University of Adelaide. Dr Capone completed a PhD in 2012, on the development and application of novel analytical methods to the identification, formation and fate of two important wine aroma compounds.

Dimitra has more than 20 years of previous experience in the area of aroma and flavour chemistry at The Australian Wine Research Institute. She has extensive experience in both targeted and untargeted methods for the analysis of many groups of volatile compounds and their precursors in grape and wine samples, using techniques such as GC-MS, HPLC-MS/MS and GC-MS/MS. Additionally, Dimitra has experience with multivariate data analysis, combining chemical and sensory datasets to determine the important compounds relating to various wine sensory attributes.

Targeted methods are reported in more than 25 peer-reviewed publications and encompass a wide array of volatile compounds. These methods are used routinely for research and encompass groups of compounds arising from grapes, fermentation and ageing. These range from monoterpenes, norisoprenoids, ethyl esters, lactones, 1,8-cineole, and oxidised compounds, to taints such as chloroanisoles and chlorophenols. Dimitra’s research has also involved some of the most analytically-challenging compounds, such as potent thiols associated with ‘citrus’, ‘grapefruit’, ‘smoke’ and ‘roasted coffee’ aromas in certain wine styles.

Analytical approaches using GC-MS, GC-MS-Olfactometry, and LC-MS/MS have led to the identification of compounds that were responsible for characteristic aroma attributes including ‘plastic-like’ taints from various sources, and compounds important to ‘green’ aroma in red wine. Additionally, Dimitra has identified the presence of new varietal thiol precursor intermediates and developed stable isotope dilution analysis methods for accurate quantitation of these compounds, as outlined in her peer-reviewed publication list.

Dimitra has a passion for wine chemistry and welcomes discussions on any aspects of her research interests.

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  • Current Higher Degree by Research Supervision (University of Adelaide)

    Date Role Research Topic Program Degree Type Student Load Student Name
    2019 Co-Supervisor Rootstock Effects on Bunch-Stem Composition Implication for Red Wine Flavour and Aroma Doctor of Philosophy Doctorate Full Time Mr Ross David Sanders
    2018 Co-Supervisor Chemical Markers for Authentication of Australian Wines Doctor of Philosophy Doctorate Full Time Mrs Ruchira Ranaweera
    2018 Co-Supervisor Volatile signaling in grapevines under water stress Doctor of Philosophy Doctorate Full Time Miss Suzanne Laura Balacey
    2018 Co-Supervisor characterising the Distinct Flavours of Australian Cabernet Sauvignon Wines Master of Philosophy Master Full Time Miss Lira Souza Gonzaga
    2018 Co-Supervisor Identification of new Precursors and Factors Affecting Varietal Thiols in Wine Doctor of Philosophy Doctorate Full Time Mr Xingchen Wang
    2015 Co-Supervisor Effects of Environmental Factors and Wine-making Practices on Varietal Thiols and Their Precursors Doctor of Philosophy Doctorate Full Time Mr Liang Chen
  • Position: ARC Research Associate
  • Phone: 83137239
  • Email: dimitra.capone@adelaide.edu.au
  • Campus: Waite
  • Building: Wine Innovation Central, floor 4
  • Room: 4 43
  • Org Unit: Food and Wine Science

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