Ross Sanders

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

Australian Government Research Training Program (RTP) Scholarship

CSIRO Scholarship

Treasury Wine Estate collaborator payment

Marking for OENOLOGY 3007WT


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