Associate Professor David Jeffery

Associate Professor in Wine Science
Associate Professor David Jeffery
  Org Unit Food and Wine Science
  Email david.jeffery@adelaide.edu.au
  Telephone +61 8 8313 6649
  Location Floor/Room 4 40 ,  Wine Innovation Central ,   Waite

Bachelor of Technology (Forensic and Analytical Chemistry), Flinders University (2000)

Bachelor of Science (Honours), Flinders University (2001)

PhD in Organic Chemistry, Flinders University (2005)

Graduate Certificate in Online Learning (Higher Education), The University of Adelaide (2014)

Postdoctoral Fellow - Research Scientist - Senior Research Scientist, The Australian Wine Research Institute (2005-2010)

Lecturer in Wine Science, The University of Adelaide (2010-2013)

Senior Lecturer in Wine Science (2014-2016)

Associate Professor in Wine Science (2017-current)

David completed a PhD on the development of methodology for the stereoselective synthesis of polypropionate marine natural products. He also has experience in the synthesis of aromatic heterocycles and a sound analytical chemistry background. David has previously worked in the area of aroma and flavour chemistry, undertaking and overseeing analytical method development, compound synthesis and isolation/characterisation of grape and wine components. Prior to that David undertook research on the chemistry of phenolic compounds in red wine relating to their organoleptic properties, further characterising structures and properties of wine tannins and expanding current analytical methods for studying such compounds.

David is Chief Investigator for the following Category 1 projects:

  • Australian Research Council (ARC) funded Industrial Transformation Training Centre for Innovative Wine Production (ITTC-IWP) led by Centre Director Vladimir Jiranek in conjunction with other UofA researchers, Wine Innovation Cluster (WIC) partners and industry stakeholders
  • Wine Australia (WA) funded project investigating the influence of grape quality on wine composition led by Paul Boss (CSIRO) in conjunction with Sue Bastian (UofA)
  • WA funded project investigating wine composition effects on Australian wine consumer mood and liking led by Sue Bastian (UofA) in conjunction with other UofA researchers
  • WA funded project investigating utilisation of glutathione in winemaking led by Simon Schmidt at the Australian Wine Research Institute (AWRI) in conjunction with Gabriel Perrone at Western Sydney University (WSU)
  • WA funded project investigating the use of in-canopy misters to mitigate the effects of heatwaves on grapevines led by Vinay Pagay (UofA) in conjunction with researchers from UofA, CSU, CSIRO and SARDI

2015 Peter W. Alexander Medal from the Analytical & Environmental Chemistry Division of the Royal Australian Chemical Institute for analytical chemistry excellence in Australia

2015 South Australian Interactive Media Excellence Award (Government, Education & Non-profit)

2015 Best Wine Educator, Wine Communicators of Australia

Stabilisation and Clarification (Course Coordinator) - lecture topics include methods of clarification, tartrate stability and testing, fining agents, and odour, colour and oxidative stability

Distillation, Fortified and Sparkling Winemaking (Course Coordinator) - lecture topics include vapour-liquid equlibria, batch and continuous distillation, industrial still design, and cognac and armagnac production

Advances In Wine Science - lectures on red wine polyphenol chemistry and application of modern analytical methods

Brewing Technology and Beer Production - lecture on adjuncts, flavourings and hops

Sensory Studies - lectures on wine aroma and flavour

Introductory Winemaking - lecture on stabilisation and clarification

Fundamentals of Spirit Production - A Boutique Perspective - 5 day short course

Online learning - EdX MOOC World of Wine: From Grape to Glass (free course for the public)

Winners of:

~ 2015 South Australian Interactive Media Excellence Award (Government, Education & Non-profit) ~

~ 2015 Best Wine Educator, Wine Communicators of Australia ~

 

David is involved in the isolation, identification, synthesis and analysis of interesting and complex molecules from nature. The application of synthetic organic chemistry, natural product isolation, structure elucidation and analytical techniques such as GC-MS and HPLC-MS are key components of his research. This extends to grape and wine components and development of methods for the analysis of aroma, flavour and phenolic compounds which are important to grape and wine quality.

David is particularly keen to develop fundamental chemical knowledge and techiques which can be directed toward understanding intricate natural phenomena. This includes the structure and function of wine tannins and the mechanisms underlying tannin rearrangements and pigmented polymer formation which impact on colour and mouthfeel properties of wine. Another area of strong interest involves improving knowledge of the formation and reactivity of aroma and flavour compounds, identifying potential sources and examining the impacts of processing.

Contact David to discuss any aspects of these research interests and to find out more about Honours or PhD projects relating to these diverse topics. Projects will appeal to students who want to continue their education in typical chemical fields such as synthesis and analysis, with potential for an applied context to help improve the scientific understanding behind a multi-billion dollar Australian industry. There are various scholarship opportunities for eligible students including supplementary scholarships, such as the Grosset Gaia and those offered by Wine Australia and CSIRO.  Check the links for eligibility criteria and closing date.

Peer reviewed:

Niimi, J.; Boss, P.K.; Jeffery, D.W.; Bastian, S.E.P. (2018) Linking the Sensory Properties of Grape Berries with Wines for Vitis vinifera cv. Chardonnay. Am. J. Enol. Vitic.,.

Chen, L.; Capone, D.L.; Jeffery, D.W. (2018) Chiral Analysis of 3-Sulfanylhexan-1-ol and 3-Sulfanylhexyl Acetate in Wine by High-Performance Liquid Chromatography-Tandem Mass Spectrometry. Anal. Chim. Acta, 998, 83-92. Free access until 6 January 2018.

Schelezki, O.J.; Smith, P.A.; Hranilovic, A,; Bindon, K.A.; Jeffery, D.W. (2018) Comparison of Consecutive Harvests versus Blending Treatments to Produce Lower Alcohol Wines from Cabernet Sauvignon Grapes: Impact on Polysaccharide and Tannin Content and Composition. Food Chem., 244: 50-59. Free access until 1 December 2017.

Hewawasam, E.; Liu, G.; Jeffery, D.W.; Gibson, R.A.; Muhlhausler, B.S. (2017) Estimation of the Volume of Blood in a Small Disc Punched from a Dried Blood Spot Card. Eur. J. Lipid Sci. Technol., Accepted.

Muhlack, R.A.; Potumarthi, R.; Jeffery, D.W. (2017) Sustainable Wineries Through Waste Valorisation: A Review of Grape Marc Utilisation for Value-Added Products. Waste Manage., In Press. 

Setford, P.C.; Jeffery, D.W.; Grbin, P.R.; Muhlack, R.A. (2017) Factors Affecting Extraction and Evolution of Phenolic Compounds During Red Wine Maceration and the Role of Process Modelling. Trends Food Sci. Technol., 69, Part A: 106-117.

Hewawasam, E.; Liu, G.; Jeffery, D.W.; Muhlhausler, B.S.; Gibson, R.A. (2017) A Validated Method For Analyzing Polyunsaturated Free Fatty Acids from Dried Blood Spots Using LC-MS/MS. PLEFA, 125: 1-7.

Kreitman, G.Y.; Danilewicz, J.C.; Jeffery, D.W.; Elias, R.J. (2017) Copper(II) Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes, and their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications. J. Agric. Food Chem., 65: 2564-2571.

Niimi, J.; Boss, P.K.; Jeffery, D.W.; Bastian, S.E.P. (2017) Linking the Sensory Properties and Chemical Composition of Vitis vinifera cv. Cabernet Sauvignon Grape Berries to Wine. Am. J. Enol. Vitic.,.

Gambetta, J.M.; Cozzolino, D.; Bastian, S.E.P.; Jeffery, D.W. (2017) Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes.

Gambetta, J.M.; Schmidtke, L.M.; Wang, J.; Cozzolino, D.; Bastian, S.E.P.; Jeffery, D.W. (2017) Relating Expert Quality Ratings of Australian Chardonnay Wines to Volatile Composition and Production Method. Am. J. Enol. Vitic.,.

Danner, L.; Ristic, R.; Johnson, T.E.; Meiselman, H.L.; Hoek, A.C.; Jeffery, D.W.; Bastian, S.E.P. (2016) Context and Wine Quality Effects on Consumers' Mood, Emotions, Liking and Willingness to Pay for Australian Shiraz Wines. Food. Res. Int., 89: 254-265.

Jeffery, D.W. (2016) Spotlight on Varietal Thiols and Precursors in Grapes and Wines. Aust. J. Chem., 69:1323-1330. (Open Access).

Ristic, R.; Cozzolino, D.; Jeffery, D.W.; Gambetta, J.M.; Bastian, S.E.P. (2016) Predicting Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy. Am. J. Enol. Vitic., 67:.

Wang, J.; Gambetta, J.M.; Jeffery, D.W. (2016) Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (SPE). J. Agric. Food Chem., 64: 3838-3848.

Kreitman, G.Y.; Danilewicz, J.C.; Jeffery, D.W.; Elias, R.J. (2016) Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron and Copper Catalyzed Oxidation. J. Agric. Food Chem., 64: 4105-4113.

Kreitman, G.Y.; Danilewicz, J.C.; Jeffery, D.W.; Elias, R.J. (2016) Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper Catalyzed Oxidation. J. Agric. Food Chem., 64: 4095-4104.

Gambetta, J.M.; Cozzolino, D.; Bastian, S.E.P.; Jeffery, D.W. (2016) Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels. Food Anal. Methods, 9: 2842-2855.

Wang, J.; Capone, D.L.; Wilkinson, K.L.; Jeffery, D.W. (2016) Rosé Wine Volatile Composition and the Preferences of Chinese Wine Professionals. Food Chem., 202: 507-517.

Wang, J.; Capone, D.L.; Wilkinson, K.L.; Jeffery, D.W. (2016) Chemical and Sensory Profiles of Rosé Wines from Australia. Food Chem., 196:682-693.

Boss, P.K.; Pearce, A.D.; Zhao, Y.; Nicholson, E.L.; Dennis, E.G.; Jeffery, D.W. (2015) Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine. Molecules, 20: 7845-7873. (Open Access)

Capone, D.L.; Ristic, R.; Pardon, K.H.; Jeffery, D.W. (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. Anal. Chem., 87: 1226-1231. (ACS AuthorChoice Open Access)

Bonada, M.; Jeffery, D.W.; Petrie, P.R.; Moran, M.A.; Sadras, V.O. (2015) Impact of Elevated Temperature and Water Deficit on the Chemical and Sensory Profiles of Barossa Shiraz Grapes and Wines. Aust. J. Grape Wine Res., 21: 240-253.

Gambetta, J.M.; Bastian, S.E.P.; Cozzolino, D.; Jeffery, D.W. (2014) Factors Influencing the Aroma Composition of Chardonnay Wines. J. Agric. Food Chem., 62: 6512-6534.

Mayr, C.M.; Geue, J.P.; Holt, H.E.; Pearson, W.; Jeffery, D.W.; Francis, I.L. (2014) Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies. J. Agric. Food Chem., 62: 4528-4536.

Capone, D.L.; Sefton, M.A.; Jeffery, D. W.; Francis, I.L. Terroir or Terpenoid Transformation: The Origin of 1,8-Cineole (Eucalyptol) in Wine. In Current Topics in Flavor Chemistry and Biology: Proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 16-19 April, 2013; Hofmann, T.; Krautwurst, D.; Schieberle, P., Eds. Deutsche Forschungsanstalt für Lebensmittelchemie: Freising, Germany, 2014; pp 130-136.

Hayasaka, Y.; Parker, M.; Baldock, G.A.; Pardon, K.H.; Black, C.A.; Jeffery, D.W.; Herderich, M.J. (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. J. Agric. Food Chem., 61: 25-33.

McRae, J.M.; Dambergs, R.G.; Kassara, S.; Parker, M.; Jeffery, D.W.; Herderich, M.J.; Smith, P.A. (2012) Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age. J. Agric. Food Chem., 60: 10093-10102.

Capone, D.L.; Black, C.A.; Jeffery, D.W. (2012) Effects on 3-Mercaptohexan-1-ol Precursor Concentrations from Prolonged Storage of Sauvignon Blanc Grapes Prior to Crushing and Pressing. J. Agric. Food Chem., 60: 3515-3523.

Capone, D.L.; Jeffery, D.W.; Sefton, M.A. (2012) Vineyard and Fermentation Studies to Elucidate the Origin of 1,8-Cineole in Australian Red Wine. J. Agric. Food Chem., 60: 2281-2287.

Capone, D.L.; Sefton, M.A.; Jeffery, D.W. Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and its Precursors. In Flavor Chemistry of Wine and Other Alcoholic Beverages, Qian, M.C.; Shellhammer, T., Eds. American Chemical Society: Washington, DC, 2012; Vol. 1104, pp 15-35.

Herderich, M.J.; Siebert, T.E.; Parker, M.; Capone, D.L.; Jeffery, D.W.; Osidacz, P.; Francis, I.L. Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz. In Flavor Chemistry of Wine and Other Alcoholic Beverages, Qian, M.C.; Shellhammer, T., Eds. American Chemical Society: Washington, DC, 2012; Vol. 1104, pp 3-13.

Parker, M.; Osidacz, P.; Baldock, G.A.; Hayasaka, Y.; Black, C.A.; Pardon, K.H.; Jeffery, D.W.; Geue, J.P.; Herderich, M.J.; Francis, I.L. (2012) Contribution of Several Volatile Phenols and their Glycoconjugates to Smoke Related Sensory Properties of Red Wine. J. Agric. Food Chem., 60: 2629-2637.

Dennis, E.G.; Jeffery, D.W.; Johnston, M.R.; Perkins, M.V.; Smith, P.A. (2012) Procyanidin Oligomers. A New Method for 4→8 Interflavan Bond Formation Using C8-Boronic Acids and Iterative Oligomer Synthesis Through a Boron-Protection Strategy. Tetrahedron, 68: 340-348.

Capone, D.L.; Pardon, K.H.; Cordente, A.G.; Jeffery, D.W. (2011) Identification and Quantitation of 3-S-Cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc Grape Juice by HPLC-MS/MS. J. Agric. Food Chem., 59: 11204-11210.

Herderich, M.J.; Francis, I.L.; Ugliano, M.; Siebert, T.E.; Jeffery, D.W. Analysis and Formation of Key Sulfur Aroma Compounds in Wine. In Volatile Sulfur Compounds in Food, Qian, M.C.; Fan, X.; Mahattanatawee, K., Eds. American Chemical Society: Washington, DC, 2011; Vol. 1068, pp 267-286.

Capone, D.L.; Jeffery, D.W. (2011) Effects of Transporting and Processing Sauvignon blanc Grapes on 3-Mercaptohexan-1-ol Precursor Concentrations. J. Agric. Food Chem., 59: 4659-4667.

Capone, D.L.; Sefton, M.A.; Jeffery, D.W. (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. J. Agric. Food Chem., 59: 4649-4658.

Dennis, E.G.; Jeffery, D.W.; Perkins, M.V.; Smith, P.A. (2011) Pd(DPEPhos)Cl2-Catalyzed Negishi Cross-Couplings for the Formation of Biaryl and Diarylmethane Phloroglucinol Adducts. Tetrahedron, 67: 2125-2131.

Capone D.L.; Herderich M.J.; Pardon K.H.; Hayasaka Y.; Cordente A.G.; Grant-Preece P.A.; Sefton M.A.; Elsey G.M.; Jeffery D.W. Formation of Varietal Thiol Aroma Compounds in Wine: Synthetic and Analytical Studies of Grape and Wine Thiol Conjugates. In Advances and Challenges in Flavor Chemistry and Biology: Proceedings of the 9th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 13-16 April, 2010; Hofmann T.; Meyerhof W.; Schieberle P., Eds. Deutsche Forschungsanstalt für Lebensmittelchemie: Freising, Germany, 2011; pp 242-248.

Capone, D.L.; Van Leeuwen K.; Taylor, D.K.; Jeffery, D.W.; Pardon, K.H.; Elsey, G.M.; Sefton, M.A. (2011) Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine. J. Agric. Food Chem., 59: 953-959.

Hayasaka, Y; Baldock, G.A.; Parker, M.; Pardon, K.H.; Black, C.A.; Herderich, M.J.; Jeffery, D.W. (2010) Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke. J. Agric. Food Chem., 58: 10989-10998.

Siebert, T.E.; Solomon, M.R.; Pollnitz, A.P.; Jeffery, D.W. (2010) Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection. J. Agric. Food Chem., 58: 9454–9462.

Grant-Preece, P.A.; Pardon, K.H.; Capone, D.L.; Cordente, A.G.; Sefton, M.A.; Jeffery, D.W.; Elsey, G.M. (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. J. Agric. Food Chem., 58: 1383–1389.

Capone, D.L.; Sefton, M.A.; Hayasaka, Y.; Jeffery, D.W. (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. J. Agric. Food Chem., 58: 1390–1395.

Hayasaka, Y.; Baldock, G.A.; Pardon, K.H.; Jeffery, D.W.; Herderich, M.J. (2010) Investigation into the Formation of Guaiacol Conjugates in Berries and Leaves of Grapevine Vitis vinifera L. Cv. Cabernet Sauvignon Using Stable Isotope Tracers Combined with HPLC-MS and MS/MS Analysis. J. Agric. Food Chem., 58: 2076-2081.

Fedrizzi, B.; Pardon, K.H.; Sefton, M.A.; Elsey, G.M.; Jeffery, D.W. (2009) First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice. J. Agric. Food Chem., 57: 991-995.

Jeffery, D.W.; Parker, M.; Smith, P.A. (2008) Flavonol Composition of Australian Red and White Wines Determined by High-Performance Liquid Chromatography. Aust. J. Grape Wine Res., 14: 153-161.

Jeffery, D.W.; Mercurio, M.D.; Herderich, M.J.; Hayasaka, Y.; Smith, P.A. (2008) Rapid Isolation of Red Wine Polymeric Polyphenols by Solid-Phase Extraction. J. Agric. Food Chem., 56: 2571 – 2580.

Jeffery, D.W.; Perkins, M.V.; White, J.M. (2005) Synthesis of the Putative Structure of Tridachiahydropyrone. Org. Lett., 7: 1581-1584.

Jeffery, D.W.; Perkins, M.V.; White, J.M. (2005) Synthesis of an Analogue of the Marine Polypropionate Tridachiahydropyrone. Org. Lett., 7: 407-409.

Jeffery, D.W.; Perkins, M.V. (2004) Formation of Highly Substituted Chiral Cyclohexanone Derivatives Using a Tandem Conjugate Addition/Cyclisation. Tetrahedron Lett., 45: 8667-8671.

Jeffery, D.W.; Lister, T.; Prager, R.H. (2004) The Role of Hydrogen Bonding in the Intramolecular Cyclization of Carbenes. Aust. J. Chem., 57: 491-496.

Jeffery, D.; Prager, R.H.; Turner, D.; Dreimanis, M. (2002) 2-Aryl-3-arylaminoisoxazol-5(2H)-ones as Sources of Indoles and Imidazo[1,2-a]pyridines. Tetrahedron, 58: 9965-9972.

Jeffery, D.W.; Prager, R.H.; Taylor, M.R. (2001) Ethyl 6-nitrophenylaminoimidazo[1,2-a]pyridine-3-carboxylate. Acta Cryst., e57: o980-o982.

Non-peer reviewed:

Waterhouse, A.L.; Sacks, G.L.; Jeffery, D.W. Understanding Wine Chemistry. John Wiley & Sons Inc.: Chichester, UK, 2016. Available August 2016. A review of the book by Prof Stéphane Quideau (Université Bordeaux) is available here.

Gambetta, J.; Bastian, S.; Jeffery, D. (2016) Snapshot of Australian production practices for Chardonnay wine. Wine Vitic. J., 31: 27-32.

Boss, P; Nicholson, E.; Maffei, S.; Robinson, S.; Bastian, S.; Niimi, J.; Jeffery, D. (2014) Linking grape measures to wine sensory outcomes. Aust. NZ Grapegrower Winemaker, 605: 49-52.

Jeffery, D. W.; Wilkinson, K.L. Wine. In The Oxford Handbook of Food Fermentations, Bamforth, C.W.; Ward, R.E., Eds. Oxford University Press: New York, 2014; pp 54-147.

Jeffery, D.W. (2013) Improved understanding of varietal thiol precursors in grapes and wine. Internet J. Vitic. Enol., 3: 1-8. 

Jeffery, D.W. (2013) A precursor of more good things to come. Aust. NZ Grapegrower Winemaker, 588: 44-49.

Francis, L.; Osidacz, P.; Bramley, B.; King, E.; O'Brien, V.; Curtin, C.; Waters, E.; Jeffery, D.; Herderich, M.J.; Pretorius, I.S. (2010) Linking wine flavour components, sensory properties and consumer quality perceptions. Aust. N.Z. Wine Ind. J., 25: 18-23.

Kennedy, J.A.; Jeffery, D.W.; Francis, I.L.; Herderich, M.J. Importance of chemical interactions for winemaking and wine sensory perception. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 43-47.

Francis, I.L.; Osidacz, P.C.; Bramley, B.R.; King, E.S.; O'Brien, V.T.; Curtin, C.D.; Waters, E.J.; Jeffery, D.W.; Herderich, M.J.; Pretorius, I.S. Linking wine flavour components, sensory properties and consumer quality perceptions. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 48-52.

Capone, D.L.; Sefton, M.A.; Hayasaka, Y.; Jeffery, D.W. Quantification of the precursors to the wine odorant 3-mercaptohexanol. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 315-316.

Geue, J.P.; Bramley, B.R.; Jeffery, D.W.; Francis, I.L. Aroma constituents of ultra-premium Shiraz wine. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 317.

Capone, D.L.; van Leeuwen, K.A.; Taylor, D.; Pardon, K.H.; Elsey, G.M; Jeffery, D.W.; Sefton, M.A. The origin of eucalyptol in Australian wines. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 321-322.

Kassara, S.; Jeffery, D.W.; Smith, P.A.; Dambergs, R.G. Phenolic profiling of a 30-year vertical series of Australian Cabernet Sauvignon and Shiraz wines. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 352-353.

Hayasaka, Y.; Baldock, G.A.; Pardon, K.H.; Jeffery, D.W.; Herderich, M.J. Smoke-affected grape and wine research - 1: formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon: investigations using deuterium labelling and HPLC-MS and MS/MS analysis. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 391-392.

Hayasaka, Y.; Baldock, G.A.; Parker, M.; Pardon, K.H.; Black, C.A.; Herderich, M.J.; Jeffery, D.W. Smoke-affected grape and wine research - 2: investigation of the presence of glycoconjugated forms of smoke-derived volatile phenols in smoke-affected grapes and wine using HPLC-MS/MS. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 392.

Baldock, G.A.; Parker, M.; Jeffery, D.W.; Herderich, M.J.; Hayasaka, Y. Smoke-affected grape and wine research - 3: analysis of smoke-derived volatile phenols in grapes and wine. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 392-393.

Parker, M.; Osidacz, P.; Geue, J.; Hayasaka, Y.; Baldock, G.A.; Jeffery, D.W.; Black, C.; Pardon, K.; Coulter, A.; Simos, C.; Francis, I.L.; Kennedy, J.; Herderich, M.J.  Insight into smoky and medicinal flavour associated with smoke-affected wines. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 393.

Kennedy, J.; Jeffery, D.; Francis, I.; Herderich, M. (2010) Science looks at sensory perception effect. Aust. NZ Grapegrower Winemaker, 561: 61-69.

Capone, D.L.; Jeffery, D.W. (2010) Precursors to varietal thiol 3-mercaptohexan-1-ol. AWRI Tech. Rev., 186: 16-20.

Jeffery, D.; Siebert, T.; Capone, D.; Pardon, K.; van Leeuwen, K.; Solomon, M. (2009) Grape and wine pepper aroma - analytically challenging but we sniff it out in the end. AWRI Tech. Rev., 180: 11-16.

Parker, M.; Mercurio, M.; Jeffery, D.; Holt, H.; Herderich, M.J.; Smith, P.A. (2007) An overview of the phenolic chemistry of white juice and wine production. Aust. NZ Grapegrower Winemaker (35th Ann. Tech. Issue), 521a: 74 – 80.

Jeffery, D.; Mercurio, M.; Herderich, M.; Smith, P. Development of new methods for HPLC analysis of condensed tannins in red wine. In Proceedings of the Thirteenth Australian Wine Industry Technical Conference, Adelaide, 28 July-2 August, 2007; Blair, R. J.; Williams, P. J.; Pretorius, I. S., Eds. Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2008; pp 340-341.

Collection Editor for "Wine Chemistry" Topical Collection - Molecules

The Royal Australian Chemical Institute (RACI) - Fellow

American Chemical Society (ACS) - Member

International Union of Pure and Applied Chemistry (IUPAC) - Affiliate

Organic chemistry and chemical synthesis

Reaction mechanisms

Analytical chemistry and method development

Wine flavour and phenolic chemistry

Natural product isolation and characterisation

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Entry last updated: Friday, 17 Nov 2017

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