Mango Parker
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
I am an ARC Industry Fellow and Senior Research Scientist at the Australian Wine Research Institute. Over the last 20 years I have been researching wine chemistry to help the wine industry to overcome challenges and open new opportunities in wine flavour. My research has included glycosides, smoke taint, tannins, phenolics in red and white wines, and black pepper in Shiraz. The focus of my current research is decoding airborne volatiles in environmental smoke that taint wine.
It all began when…
My professional journey in the world of wine began with working for Southcorp Wines as a graduate wine scientist, which led me the Australian Wine Research Institute. I have direct connections to the wine industry through my family businesses, Backbeat Wines and Vinify contract processing in McLaren Vale. My beginnings in industry and my own personal connection to the wine industry have shaped my career as a researcher who works with industry to undertake essential research to develop practical solutions to the industry’s challenges.
The combination of my scientific knowledge and hands-on industry experience has driven my contributions to innovation in wine research and production. I thrive on the challenge of merging scientific excellence with tangible outcomes. Ultimately, my goal is to contribute to the advancement of wine research and production by bridging the gap between theory and practice.
The Fallout from Bushfires and Smoke Taint in Wine
In the wake of the devastating bushfire season of 2019-2020, I directed my research focus toward a pressing issue: smoke taint in wines. Grape growers and wine producers were seeking to understand results of smoke exposure testing. It was clear that there was a lack of reliable data on the concentrations of smoke markers in grapes capable of ruining wine quality by producing a noticeable smoke flavour in wine. Our research followed the impact of smoke from grapes, to wines and consumers, linking the concentrations of smoke markers in grapes to wine consumer acceptability.
Our work on smoke taint has led to seven peer-reviewed publications, as well as fact sheets and technical notes which provide the basis for winemakers across Australia, USA, Canada and beyond, to assess smoke-exposed grapes. Smoke taint - The Australian Wine Research Institute (awri.com.au) Our paper titled ‘The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine’ was awarded the Australian Society of Viticulture and Oenology winemaking paper of the year 2023 in recognition of the industry impact of this research.
Bringing Flavour to Low Alcohol Wines
In 2019 I led a team in the CSIRO OnPrime research commercialization program. Together, we explored innovative opportunities to extract value from glycoside flavour precursors found in grape marc, a wine by-product. Our efforts were acknowledged when our team received a shared award for the best team in Adelaide. This knowledge is now being explored as a new way to craft no- and low-alcohol wines that offer enhanced flavour profiles and improved quality.
Developing Flavour in Wine
My recent PhD focused established flavour release from glycosides (sugar-bound aroma compounds) can occur in the human mouth during tasting, and revealed grape-derived glycosides as a previously overlooked source of flavour in wines and potentially other fruits and foods. My research in this area involved volatile aroma chemistry, non-volatiles, sensory analysis, and practical winemaking experiments. This comprehensive methodology allowed me to unravel the secrets of flavour development and create a bridge between scientific knowledge and practical applications in the winemaking process. This work earned me the prestigious Manfred Rothe Gold prize for Excellence in Flavour Science in 2019.
You can hear about this work in the AWRI decanted podcast: https://shows.acast.com/6473fe30064cb10011b5033b/6473fe35064cb10011b503bf?utm_source=listen+later&utm_medium=email
Science Communication
I regularly enjoy communicating science to grape growers, winemakers, local high school students and the general public. I was featured in an episode of the BBC's Infinite Monkey Cage podcast alongside luminaries Professor Brian Cox, Professor Brian Schmidt, Robin Ince, Dr. Patricia Williamson, and Tim Minchin The Infinite Monkey Cage - Series 25 - Why does wine taste good? - BBC Sounds. I have participated in Pint of Science, featured in Fleurieu Living Magazine, and presented to audiences including high school students, winemakers, wine scientists and entrepreneurs at _Southstart festival. I have also collaborated with artists such as Liz Willing and Max Savage to bring science to life through the arts.
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Journals
Year Citation 2024 Parker, M., Jiang, W. W., Siebert, T. E., & Herderich, M. J. (2024). Smoky Characters in Wine: Distinctive Flavor or Taint?. Journal of Agricultural and Food Chemistry, 72(17), 9581-9586.
2024 Parker, M., Jiang, W., Coulter, A. D., Siebert, T. E., Bilogrevic, E., Francis, I. L., & Herderich, M. J. (2024). Prevalence of Wildfire Smoke Exposure Markers in Oaked Commercial Wine. American Journal of Enology and Viticulture, 75(1), 7 pages.
Scopus12023 Parker, M., Maddy Jiang, W., Bilogrevic, E., Likos, D., Gledhill, J., Coulter, A. D., . . . Herderich, M. J. (2023). Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine. Australian Journal of Grape and Wine Research, 2023, 4964850-1-4964850-14.
Scopus7 WoS12023 Bilogrevic, E., Jiang, W., Culbert, J., Francis, L., Herderich, M., & Parker, M. (2023). Consumer response to wine made from smoke-affected grapes. OENO One, 57(2), 417-430.
2023 Bilogrevic, E., Jiang, W., Culbert, J., Francis, L., Herderich, M., Robinson, E., & Parker, M. (2023). Understanding consumers’ perceptions of smoke-affected wines. IVES Technical Reviews, vine and wine, 2023.
2022 Coulter, A., Baldock, G., Parker, M., Hayasaka, Y., Francis, I. L., & Herderich, M. (2022). Concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia. Australian Journal of Grape and Wine Research, 28(3), 459-474.
Scopus18 WoS72022 Jiang, W. W., Bilogrevic, E., Parker, M., Francis, I. L., Leske, P., Hayasaka, Y., . . . Herderich, M. (2022). The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine. Australian Journal of Grape and Wine Research, 2022, 15 pages.
Scopus7 WoS22021 Jiang, W., Parker, M., Hayasaka, Y., Simos, C., & Herderich, M. (2021). Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season.. Molecules (Basel, Switzerland), 26(11), 3187.
Scopus14 WoS8 Europe PMC62020 Parker, M., Onetto, C., Hixson, J., Bilogrevic, E., Schueth, L., Pisaniello, L., . . . Francis, L. (2020). Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva. Journal of Agricultural and Food Chemistry, 68(38), 10299-10309.
Scopus31 WoS16 Europe PMC122020 Delgado, L., Parker, M., Fisk, I., & Paradisi, F. (2020). Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. Food Chemistry, 323, 9 pages.
Scopus11 WoS9 Europe PMC42019 Parker, M., Barker, A., Black, C. A., Hixson, J., Williamson, P., & Francis, I. L. (2019). Don't miss the marc: phenolic-free glycosides from white grape marc increase flavour of wine. Australian Journal of Grape and Wine Research, 25(2), 212-223.
Scopus10 WoS92018 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.
Scopus90 WoS60 Europe PMC342017 Parker, M., Black, C. A., Barker, A., Pearson, W., Hayasaka, Y., & Francis, I. L. (2017). The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting. Food Chemistry, 232, 413-424.
Scopus19 WoS16 Europe PMC82015 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.
Scopus129 WoS1012014 Mayr, C., Parker, M., Baldock, G., Black, C., Pardon, K., Williamson, P., . . . Francis, I. (2014). Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. Journal of Agricultural and Food Chemistry, 62(11), 2327-2336.
Scopus90 WoS69 Europe PMC352013 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.
Scopus67 WoS54 Europe PMC292012 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.
Scopus71 WoS56 Europe PMC122012 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.
Scopus123 WoS90 Europe PMC382011 Wilkinson, K., Ristic, R., Pinchbeck, K., Fudge, A., Singh, D., Pitt, K., . . . Herderich, M. (2011). Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Australian Journal of Grape and Wine Research, 17(2), S22-S28.
Scopus47 WoS402010 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.
Scopus104 WoS79 Europe PMC312008 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.
Scopus189 WoS156 Europe PMC402008 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.
Scopus54 WoS482007 Parker, M., Smith, P. A., Birse, M., Francis, I. L., Kwiatkowski, M. J., Lattey, K. A., . . . Herderich, M. J. (2007). The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition. Australian Journal of Grape and Wine Research, 13(1), 30-37.
Scopus57 WoS552007 Parker, M., Pollnitz, A. P., Cozzolino, D., Francis, I. L., & Herderich, M. J. (2007). Identification and quantification of a marker compound for 'pepper' aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 55(15), 5948-5955.
Scopus57 WoS51 Europe PMC112006 Cozzolino, D., Parker, M., Dambergs, B., Herderich, M., & Gishen, M. (2006). Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale. Biotechnology and Bioengineering, 95(6), 1101-1107.
Scopus107 WoS88 Europe PMC23 -
Conference Papers
Year Citation 2012 Herderich, M., Siebert, T., Parker, M., Capone, D., Jeffery, D., Osidacz, P., & Francis, I. (2012). Spice up your life: analysis of key aroma compounds in Shiraz. In M. Qian, & T. 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 Scopus502012 Mayr, C., Parker, M., Osidacz, P., Herderich, M., & Francis, L. (2012). Glycoconjugates of volatile phenols: Their contribution to smoke off-flavours in wines and interaction with human saliva. In ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY Vol. 244 (pp. 1 page). Philadelphia, PA: AMER CHEMICAL SOC. 2012 Herderich, M. J., Siebert, T. E., Parker, M., Hayasaka, Y., Curtin, C., & Mercurio, M. (2012). Metabolomics and the quest for understanding quality in flavor chemistry and wine research. In ACS Symposium Series Vol. 1098 (pp. 1-11). American Chemical Society.
DOI Scopus52004 Cozzolino, D., Kwiatkowski, M. J., Parker, M., Cynkar, W. U., Dambergs, R. G., Gishen, M., & Herderich, M. J. (2004). Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy. In Analytica Chimica Acta Vol. 513 (pp. 73-80). Aveiro, PORTUGAL: ELSEVIER.
DOI Scopus325 WoS2762004 Eglinton, J., Griesser, M., Henschke, P., Kwiatkowski, M., Parker, M., & Herderich, M. (2004). Yeast-mediated formation of pigmented polymers in red wine. In A. L. Waterhouse, & J. A. Kennedy (Eds.), ACS Symposium Series Vol. 886 (pp. 7-21). NEW ORLEANS, LA: AMER CHEMICAL SOC.
DOI Scopus42 WoS35 -
Conference Items
Year Citation 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.
WoS1
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First Investigator 2024-2029 ARC Early Career Industry Fellowship $453,691 Decoding airborne volatiles in environmental smoke that taint wine IE240100040
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Chief Investigator AWR 1701-3.4.3A 2020-2022, Wine Australia Understanding and mitigating the impact of smoke exposure on grape and wine composition and wine sensory properties
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Project lead AWRI 3.3.6 Smoke Impact Project, Wine Australia. 2023-2025
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Co-lead 2023-2024 AWRI/UA Collaborative Research Investment Fund $27,000 Validating the performance of air purification techniques: managing the human health consequences of smoke exposure in buildings. Co-lead
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Co-lead 2023-2024 AWRI/UA Collaborative Research Investment Fund $15,000 A Metabolomic Approach to Revealing Additional Markers of Smoke Taint.
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Co-lead 2024-2025 AWRI/UA Collaborative Research Investment Fund $25,000 Transcriptional profiling of glycosyltransferases following grapevine smoke exposure
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Partner Investigator 2023-2025 ARC $500,000 Solving smoke taint: Overcoming the impacts of vineyard exposure to smoke LP210300715
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Inspiring SA 2024 Arts and Science collaboration $5,000 Singing the praises of SA wine science
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Current Higher Degree by Research Supervision (University of Adelaide)
Date Role Research Topic Program Degree Type Student Load Student Name 2023 Co-Supervisor Transcription profiling of glycosyltransferases following grapevine smoke exposure Doctor of Philosophy Doctorate Part Time Miss Wenwen Jiang 2023 Co-Supervisor Assessment of rapid detection methods for identifying smoke taint in grape juice. Doctor of Philosophy Doctorate Full Time Ysadora Ashton Mirabelli-Montan
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