School of Agriculture, Food and Wine
Faculty of Sciences
Based at Dr. David Jeffery (A/P) wine chemistry lab at the Department of Wine and Food Science, The University of Adelaide, I have been working on a series topics around the potent volatile sulfur compounds in wine. (PhD Thesis: Polyfunctional thiols in wine: Chirality, precursor stereochemistry, winemaking impacts, and fate.)
From a background in Food Science/Nutrition (B. Eng.) and Flavour Chemistry (M. Eng.), I have been applying chemical synthesis, analytical chemistry (HS–SPME, SPE, GC–MS, HPLC–MS/MS), fermentation techniques, and sensory evaluation to investigate the chirality, precursor stereochemistry, and winemaking/viticulture impacts on polyfunctional thiols.
More information on the project and obtained results can be seen on the Publications page.
A cool way to enhance thiols in Sauvignon blanc, Wine Business 2019
Year Citation 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.
- 2018: KP Barley Award – The University of Adelaide
awarded on the basis of research performance to a postgraduate student within the areas of Agriculture and Natural Resource Sciences
- 2018: Best presentation award (at Crush) – Waite Research Insititute
- 2018: Adelaide Graduate Centre Travel Grant – The University of Adelaide
- 2015 – 2019: Project funding – Wine Australia
- 2015 – 2019: PhD scholarship – The University of Adelaide & China Scholarship Council
- 2014: National graduate scholarship – Ministry of Education (MOE) of P. R. China
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