Dr Dimitra Capone

Dimitra Capone
ARC Research Associate
School of Agriculture, Food and Wine
Faculty of Sciences

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.

Connect With Me

External Profiles

Dr Dimitra Capone

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.

Appointments

Date Position Institution name
2018 ARC Research Associate University of Adelaide, Adelaide
1995 - 2018 From Technical Officer to Research Scientist Australian Wine Research Institute, Adelaide

Language Competencies

Language Competency
Greek, Modern (1453-) Can read, write, speak and understand spoken

Education

Date Institution name Country Title
2010 - 2012 University of Adelaide, Adelaide Australia PhD
1993 - 1994 University of South Australia, Adelaide Australia Associate Diploma in Chemical Technology
University of South Australia, Adelaide Australia Bachelor of Applied Science Chemistry and Chemical Process Technology

Research Interests

Journals

Year Citation
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
2018 Parker, M., Capone, D., Francis, I., & Herderich, M. (2018). Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption. Journal of Agricultural and Food Chemistry, 66(10), 2281-2286.
DOI Scopus1
2017 Capone, D., Barker, A., Williamson, P., & Francis, I. (2017). The role of potent thiols in Chardonnay wine aroma. Australian Journal of Grape and Wine Research, 24(1), 1-13.
DOI Scopus2
2017 Ristic, R., van der Hulst, L., Capone, D., & Wilkinson, K. (2017). Impact of bottle aging on smoke-tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry, 65(20), 4146-4152.
DOI Scopus3 WoS2
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 Scopus15 WoS14 Europe PMC4
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 Scopus4 WoS4
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 Scopus21 WoS21 Europe PMC7
2015 Cordente, A. G., Capone, D. L., & Curtin, C. D. (2015). Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.. Applied microbiology and biotechnology, 99(22), 9709-9722.
DOI Europe PMC6
2015 Mayr, C., Capone, D., Pardon, K., Black, C., Pomeroy, D., & Francis, I. (2015). Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines. Journal of Agricultural and Food Chemistry, 63(13), 3394-3401.
DOI Scopus13 Europe PMC2
2015 Black, C., Parker, M., Siebert, T., Capone, D., & Francis, I. (2015). Terpenoids and their role in wine flavour: recent advances. Australian Journal of Grape and Wine Research, 21, 582-600.
DOI Scopus11 WoS7
2013 Bellon, J., Schmid, F., Capone, D., Dunn, B., & Chambers, P. (2013). Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. PLoS One, 8(4), 1-14.
DOI Scopus31 WoS30 Europe PMC23
2012 Hixson, J., Sleep, N., Capone, D., Elsey, G., Curtin, C., Sefton, M., & Taylor, D. (2012). Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. Journal of Agricultural and Food Chemistry, 60(9), 2293-2298.
DOI Scopus18 WoS18 Europe PMC6
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 Scopus26 WoS25 Europe PMC10
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 Scopus19 WoS16 Europe PMC5
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 Scopus35 WoS31 Europe PMC11
2011 Giaccio, J., Capone, D., Hakansson, A., Smyth, H., Elsey, G., Sefton, M., & Taylor, D. (2011). The formation of wine lactone from grape-derived secondary metabolites. Journal of Agricultural and Food Chemistry, 59(2), 660-664.
DOI Scopus9 WoS9 Europe PMC2
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 Scopus24 WoS16 Europe PMC5
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 Scopus39 WoS35 Europe PMC11
2011 Lloyd, N., Capone, D., Ugliano, M., Taylor, D., Skouroumounis, G., Sefton, M., & Elsey, G. (2011). Formation of damascenone under both commercial and model fermentation conditions. Journal of Agricultural and Food Chemistry, 59(4), 1338-1343.
DOI Scopus6 WoS6
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 Scopus19 WoS19 Europe PMC6
2011 Holt, S., Cordente, A., Williams, S., Capone, D., Jitjaroen, W., Menz, I., . . . Anderson, P. (2011). Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma. Applied and Environmental Microbiology, 77(11), 3626-3632.
DOI
2011 Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Dieval, J. -B., . . . Waters, E. J. (2011). Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen. Journal of Agricultural and Food Chemistry, 59(6), 2564-2572.
DOI
2010 Arevalo-Villena, M., Bartowsky, E., Capone, D., & Sefton, M. (2010). Production of indole by wine-associated microorganisms under oenological conditions. Food Microbiology, 27(5), 685-690.
DOI Scopus14 WoS14 Europe PMC4
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 Scopus55 WoS52 Europe PMC15
2010 Capone, D., van Leeuwen, K., Pardon, K., Daniel, M., Elsey, G., Coulter, A., & Sefton, M. (2010). Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines. Australian Journal of Grape and Wine Research, 16(1), 210-217.
DOI Scopus12 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 Scopus49 WoS45 Europe PMC19
2009 Prat, C., Ruiz-Rueda, O., Trias, R., Anticó, E., Capone, D., Sefton, M., & Baneras, L. (2009). Molecular fingerprinting by PCR-denaturing gradient gel electrophoresis reveals differences in the levels of microbial diversity for musty-earthy tainted corks. Applied and Environmental Microbiology, 75(7), 1922-1931.
DOI Scopus19 Europe PMC9
2009 Cooke, R., Capone, D., van Leeuwen, K., Elsey, G., & Sefton, M. (2009). Quantification of Several 4-Alkyl Substituted gamma-Lactones in Australian Wines. Journal of Agricultural and Food Chemistry, 57(2), 348-352.
DOI Scopus18 WoS15 Europe PMC5
2009 Cooke, R., van Leeuwen, K., Capone, D., Gawel, R., Elsey, G., & Sefton, M. (2009). Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine. Journal of Agricultural and Food Chemistry, 57(6), 2462-2467.
DOI Scopus16 WoS16 Europe PMC2
2009 Daniel, M., Capone, D., Sefton, M., & Elsey, G. (2009). Riesling acetal is a precursor to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wine. Australian Journal of Grape and Wine Research, 15(1), 93-96.
DOI Scopus13 WoS11
2008 Daniel, M., Puglisi, C., Capone, D., Elsey, G., & Sefton, M. (2008). Rationalizing the formation of damascenone: Synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms. Journal of Agricultural and Food Chemistry, 56(19), 9183-9189.
DOI Scopus12 WoS13 Europe PMC6
2008 Wood, C., Siebert, T., Parker, M., Capone, D., Elsey, G., Pollnitz, A., . . . Herderich, M. (2008). From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound. Journal of Agricultural and Food Chemistry, 56(10), 3738-3744.
DOI Scopus91 WoS84 Europe PMC22
2008 Pardon, K., Graney, S., Capone, D., Swiegers, J., Sefton, M., & Elsey, G. (2008). Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH). Journal of Agricultural and Food Chemistry, 56(10), 3758-3763.
DOI Scopus27 WoS26 Europe PMC8
2008 Ugliano, M., Siebert, T., Mercurio, M., Capone, D., & Henschke, P. A. (2008). Volatile and Color Composition of Young and Model-Aged Shiraz Wines As Affected by Diammonium Phosphate Supplementation Before Alcoholic Fermentation. Journal of Agricultural and Food Chemistry, 56(19), 9175-9182.
DOI
2007 Swiegers, J., Capone, D., Pardon, K., Elsey, G., Sefton, M., Francis, I., & Pretorius, I. (2007). Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast, 24(7), 561-574.
DOI Scopus82 WoS67 Europe PMC27
2005 Skouroumounis, G., Kwiatkowski, M., Francis, I., Oakey, H., Capone, D., Peng, Z., . . . Waters, E. (2005). The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research, 11(3), 355-368.
DOI Scopus37 WoS35
2005 Skouroumounis, G., Kwiatkowski, M., Francis, I., Oakey, H., Capone, D., Duncan, B., . . . Waters, E. (2005). The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research, 11(3), 369-377.
DOI Scopus63 WoS65
2005 Siebert, T., Smyth, H., Capone, D., Neuwohner, C., Pardon, K., Skouroumounis, G., . . . Pollnitz, A. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381(4), 937-947.
DOI Scopus112 WoS104 Europe PMC51
2005 Cox, A., Capone, D., Elsey, G., Perkins, M., & Sefton, M. (2005). Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene in wine. Journal of Agricultural and Food Chemistry, 53(9), 3584-3591.
DOI
2005 Puglisi, C., Daniel, M., Capone, D., Elsey, G., Prager, R., & Sefton, M. (2005). Precursors to damascenone: Synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes. Journal of Agricultural and Food Chemistry, 53(12), 4895-4900.
DOI
2004 Daniel, M., Elsey, G., Capone, D., Perkins, M., & Sefton, M. (2004). Fate of Damascenone in Wine: The Role of SO2. Journal of Agricultural and Food Chemistry, 52(26), 8127-8131.
DOI
2004 Simpson, R., Capone, D., & Sefton, M. (2004). Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks. Journal of Agricultural and Food Chemistry, 52(17), 5425-5430.
DOI
2003 Janusz, A., Capone, D., Puglisi, C., Perkins, M., Elsey, G., & Sefton, M. (2003). (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: A potent grape-derived odorant in wine. Journal of Agricultural and Food Chemistry, 51(26), 7759-7763.
DOI
2003 Pedersen, D., Capone, D., Skouroumounis, G., Pollnitz, A., & Sefton, M. (2003). Quantitative analysis of geraniol, nerol, linalool, and a-terpineol in wine. Analytical and Bioanalytical Chemistry, 375(4), 517-522.
DOI
2002 CAPONE, D., SKOUROUMOUNIS, G., & SEFTON, M. (2002). Permeation of 2,4,6-trichloroanisole through cork closures in wine bottles. Australian Journal of Grape and Wine Research, 8(3), 196-199.
DOI
2001 Barker, D., Capone, D., Pollnitz, A., McLean, H., Francis, I., Oakey, H., & Sefton, M. (2001). Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment. Australian Journal of Grape and Wine Research, 7(1), 40-46.
DOI Scopus27 WoS26
1999 Capone, D., Skouroumounis, G., Barker, D., McLean, H., Pollnitz, A., & Sefton, M. (1999). Absorption of chloroanisoles from wine by corks and by other materials. Australian Journal of Grape and Wine Research, 5(3), 91-98.
Scopus46
1998 Spillman, P., Pollnitz, A., Liacopoulos, D., Pardon, K., & Sefton, M. (1998). Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ehters in barrel-aged wines.. Journal of Agricultural and Food Chemistry, 46(2), 657-663.
DOI Scopus78 WoS74 Europe PMC3
1997 Howland, P., Pollnitz, A., Liacopoulos, D., McLean, H., & Sefton, M. (1997). The location of 2,4,6-trichloroanisole in a batch of contaminated wine corks. Australian Journal of Grape and Wine Research, 3(3), 141-145.
Scopus21
1997 Spillman, P., Pollnitz, A., Liacopoulos, D., Skouroumounis, G., & Sefton, M. (1997). Accumulation of vanillin during barrel-aging of white, red, and model wines.. Journal of Agricultural and Food Chemistry, 45(7), 2584-2589.
DOI Scopus95 WoS89
1996 POLLNITZ, A., PARDON, K., LIACOPOULOS, D., SKOUROUMOUNIS, G., & SEFTON, M. (1996). The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks. Australian Journal of Grape and Wine Research, 2(3), 184-190.
DOI

Conference Papers

Year Citation
2015 Herderich, M., Barter, S., Black, C., Bramley, R., Capone, D., Dry, P., . . . Zhang, P. (2015). Terroir effects on grape and wine aroma compounds. In S. Ebeler, G. Sacks, S. Vidal, & P. Winterhalter (Eds.), ADVANCES IN WINE RESEARCH Vol. 1203 (pp. 131-146). San Francisco, CA: AMER CHEMICAL SOC.
DOI Scopus3 WoS4
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 Scopus9
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. In M. C. Qian, & T. H. 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 Scopus20
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 Lloyd, N., Capone, D., Ugliano, M., Taylor, D., Sefton, M., & Elsey, G. (2011). The role of yeast in the generation of the odorant damascenone in wine. In Proceedings of the 9th Wartburg Symposium on Flavor Chemistry and Biology (pp. 447-451). Freising, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie.
2008 Brown, R., Capone, D., Sefton, M., & Elsey, G. (2008). The quantification and chiral distribution of y-lactones in Australian red wines. In Recent highlights in flavor chemistry and biology: the proceedings of the 8th Warburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on 27 February - 2 March 2007 (pp. 256-260). Garching, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie.

Conference Items

Year Citation
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 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.
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.

Current Higher Degree by Research Supervision (University of Adelaide)

Date Role Research Topic Program Degree Type Student Load Student Name
2015 External 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
83136662
Campus
Waite
Building
Wine Innovation Central, floor 4
Room Number
4 44
Org Unit
Food and Wine Science

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