Ross Sanders
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Ross obtained an Honours Degree of Bachelor of Science in 2016 from the University of Adelaide, after which he was employed by SA Water (Technical Officer). During his time at SA Water, Ross was involved in the detection of protozoa and bacteria in water samples. Ross left SA Water in 2017 and began employment with the University of Adelaide (UoA) and the Australian Wine Research Institute (AWRI) as a Research Assistant. Ross was involved in the development and optimisation of a multi-step synthetic method for the production of glutathione, a naturally occurring polypeptide, from molecular sulfur. In February of 2019 Ross started his PhD at the University of Adelaide in partnership with the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and Wynns Coonawarra Estate. His PhD is investigating the effect of rootstock on grape rachis composition through quantification of non-volatile and volatile compounds with various high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) and gas chromatography tandem mass spectrometry (GC-MS/MS) methods.
CSIRO-Adelaide University IPhD applicant: Rootstock effects on grape rachis composition and the implications for red wine flavour and aroma.
Adelaide University - AWRI Research Assistant: Multi-step synthesis of 34S-Glutathione from elemental sulfur
Adelaide University - The influence of malt variety and origin on wort flavour
AWRI Research Assistant - Extraction and purification of glutathione from complex mediums
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Appointments
Date Position Institution name 2022 - 2022 Marking University of Adelaide 2021 - 2022 Research Assistant The University of Adelaide 2020 - 2022 Research Assistant Australian Wine Research Institute -
Education
Date Institution name Country Title The University of Adelaide Australia Bachelor of Science Honours -
Research Interests
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Journals
Year Citation 2023 Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Maffei, S., & Jeffery, D. W. (2023). Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light. Food Chemistry, 408, 135234.
2022 Stewart, S., Sanders, R., Ivanova, N., Wilkinson, K. L., Stewart, D. C., Dong, J., . . . Able, J. A. (2022). The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists, 17 pages.
2022 Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Bramley, R. G. V., Nicholson, E. L., & Jeffery, D. W. (2022). Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon. Journal of Agricultural and Food Chemistry, 70(17), 5417-5426.
Scopus3 WoS2 -
Conference Papers
Australian Government Research Training Program (RTP) Scholarship
CSIRO Scholarship
Treasury Wine Estate collaborator payment
Marking for OENOLOGY 3007WT
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Memberships
Date Role Membership Country 2021 - ongoing Member Australian Society of Viticulture and Oenology Australia
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