Associate Professor David Jeffery

Associate Professor David Jeffery
 Position Associate Professor/Reader
 Org Unit Agricultural Science
 Email david.jeffery@adelaide.edu.au
 Telephone 831 36649
 Location Floor/Room 4 ,  Wine Innovation Central ,   Waite

  • Biography/ Background

    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 成人大片 (2014)

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

    Lecturer in Wine Science, The 成人大片 (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 strong analytical chemistry understanding. 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. He uses these experiences for the isolation, identification, synthesis and analysis of interesting and complex molecules from nature, especially in the pursuit of improved knowledge about grape and wine chemistry.

    Chief Investigator roles for Category 1 projects include:

    • Australian Research Council () funded Industrial Transformation Training Centre for Innovative Wine Production (-TC-IWP) led by Centre Director Vladimir Jiranek in conjunction with other UofA researchers, Wine Innovation Cluster () partners and industry stakeholders
    • Wine Australia () funded project investigating the influence of grape quality on wine composition led by Paul Boss () 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 () in conjunction with Gabriel Perrone at Western Sydney University ()
    • 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

  • Awards & Achievements

    2023 Stephen Cole the Elder Award for Excellence in HDR Supervisory Practice

    2023 JAFC Excellence in Review Award

    2022 for distinguished contribution to grape and wine research and teaching

    2021 JAFC Excellence in Review Award

    2020 (Team - ARC Training Centre for Innovative Wine Production)

    2018 for Understanding Wine Chemistry

    2015 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

  • Teaching Interests

    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 (open to the public)

    Online learning - EdX MOOC (free online course)

    Winners of:

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

    ~ 2015 Best Wine Educator, Wine Communicators of Australia ~

     

  • Research Interests

    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 aspects 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 techniques 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 opportunities for eligible students including supplementary scholarships, such as offered by . Check the links for eligibility criteria and closing date.

    I currently have an excellent industry-linked opportunity for a domestic student who is interested in spectroscopy, chemical and sensory analysis, and modelling with artificial intelligence. Please see for more details.

  • Publications

    Peer reviewed:

    1. Li, R.; Varela, C.; Espinase Nandorfy, D.; Borneman, A.R.; Hale, L.J.; Jeffery, D.W. (2025) Insight Into How Fermentation Might Contribute to the Distinctiveness of Australian Coffee. Food Chem., 468: 142433. ().
    2. Holds, H.R.; Wilkinson, K.L; Jeffery, D.W.; Jack, F.; Bastian, S.E.P. (2024) Production of Prototype Lab-Scale Oak Barrel Analogues Using Additive Manufacturing. OENO One, Accepted.
    3. Tindal, R.A.; Jeffery, D.W.; Muhlack, R.A. (2024) Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-Association Interactions Influencing Colour Eexpression and Sstability in Young Red Wines. Food Bioprocess Technol., doi.org/10.1007/s11947-024-03594-8. ().
    4. Wang, H.; Jeffery, D.W. (2024) Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine using A-TEEM Spectroscopy. Foods, 13: 1376.
    5. Tindal, R.A.; Jeffery, D.W.; Muhlack, R.A. (2024) Nonlinearity and Anthocyanin Colour Expression: A Mathematical Analysis of Anthocyanin Association Kinetics and Equilibria. Food Res. Int., 183: 114195.
    6. Ranaweera, R.K.R.; Gilmore, A.M.; Jeffery, D.W. (2024). Fluorescence Spectroscopy for Red Wine Authentication. In Wine Analysis and Testing Techniques, Pozo-Bayón, M.Á.; Muñoz González, C., Eds. Springer US: New York; 23-38.
    7. Ferrero-del-Teso, S.; Arapitsas, P.; Jeffery, D.W.; Ferreira, C.; Mattivi, F.; Fernández-Zurbano, P.; Sáenz-Navajas, M.-P. (2024) Exploring UPLC-QTOF-MS Based Targeted and Untargeted Approaches for Understanding Wine Mouthfeel: A Sensometabolomic Approach. Food Chem., 437: 137726.
    8. Schlank, R.; Kidman, C.M.; Gautam, D.; Jeffery, D.W.; Pagay, V. (2024) Data-Driven Irrigation Scheduling Increases the Crop Water Use Efficiency of Cabernet Sauvignon Grapevines. Irrig. Sci., 42: 29-44. ().
    9. Midzi, J.; Jeffery, D.W.; Baumann, U.; Capone, D.L.; Rogiers, S.; Pagay, V (2023) Evidence of Bi-directional Volatile-mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.). Agronomy, 13: 1747. ().
    10. Goulioti, E.; Jeffery, D.W.; Kanapitsas, A.; Lola, D.; Bauer, A; Papadopoulos, G.; Kotseridis, Y. (2023) Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece. Molecules, 28: 5016. ().
    11. Unterkofler, J.; Jeffery, D.W.; Setford, P.C.; Macintyre, O.J.; Muhlack, R.A. (2023) Modelling of Catechin Extraction from Red Grape Solids Under Conditions That Simulate Red Wine Fermentation. Fermentation, 9: 394. ().
    12. Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Maffei, S.M.; Jeffery, D.W. (2023) Insights Into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydoxypyrazine in Grapevine Using a Stable Isotope Tracer. J. Agric. Food Chem., 71: 6717-6726. ()
    13. Armstrong, C.E.J.; Previtali, P.; Boss, P.K.; Pagay, V.; Bramley, R.G.V.; Jeffery, D.W. (2023) Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using Aggregation of Multiple Indicators. Plants, 12: 1442. ().
    14. Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Nicholson, E.L.; Jeffery, D.W. (2023) Distribution of 3-Isobutyl-2-Methoxypyrazine Across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon. Aust. J. Grape Wine Res., 2023: 2428791. ().
    15. Armstrong, C.E.J.; Niimi, J.; Boss, P.K.; Pagay, V.; Jeffery, D.W. (2023) Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine. Foods, 12: 757. ().
    16. Bekker, M.Z.; Cuijvers, K.M.; Kulcsar, A.C.; Sanders, R.D.; Capone, D.L.; Jeffery, D.W.; Schmidt, S.A. (2023) Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation During Fermentation of Model Media. Aust. J. Grape Wine Res., 2023: 8041096. .
    17. 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 Chem., 408: 135234. ().
    18. Ntuli, R.G.; Saltman, Y.; Ponangi, R.; Jeffery, D.W.; Bindon, K.; Wilkinson, K.L. (2023) Impact of Skin Contact Time, Oak and Tannin Addition on the Chemical Composition, Color Stability and Sensory Profile of Merlot Wines made from Flash Détente Treatment. Food Chem., 405: 134849. ().
    19. Armstrong, C.E.J.; Gilmore, A.M.; Boss, P.K.; Pagay, V.; Jeffery, D.W. (2023) Machine Learning for Classifying and Predicting Grape Maturity Indices Using Absorbance and Fluorescence Spectra. Food Chem., 403: 134321.
    20. Wang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W. (2023) Impact of Accentuated Cut Edges, Yeast Strain, and Malolactic Fermentation on Chemical and Sensory Profiles of Sauvignon blanc Wine. Food Chem., 400: 134051.
    21. Ranaweera, R.K.R; Bastian, S.E.P; Gilmore, A.M.; Capone, D.L.; Jeffery, D.W. (2023) Absorbance-Transmission and Fluorescence Excitation-Emission Matrix (A-TEEM) with Multi-Block Data Analysis and Machine Learning for Accurate Intraregional Classification of Barossa Shiraz Wine. Food Cont., 144: 109335.
    22. Fracassetti, D.; Ballabio, D.; Mastro, M.; Tirelli, A.; Jeffery, D.W. (2022) A Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. J. Agric. Food Chem., 70: 16347-16357. ().
    23. Midzi, J.; Jeffery, D.W.; Baumann, U.; Rogiers, S.; Tyerman, S.D.; Pagay, V. (2022) Stress-induced Volatile Emissions and Signalling in Inter-plant Communication. Plants, 11: 2566. ().
    24. Zhang, X.-K.; Jeffery, D.W.; Li, D.-M.; Lan, Y.-B.; Zhao, X.; Duan, C.-Q. (2022) Red Wine Coloration: A Review of Pigmented Molecules, Reactions, and Applications. Comp. Rev. Food Sci. Food Saf., 21: 3834-3866. ().
    25. 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. J. Agric. Food Chem., 70: 5417-5426. ().
    26. Ranaweera, R.K.R; Gilmore, A.M.; Bastian, S.E.P; Capone, D.L.; Jeffery, D.W. (2022) Spectrofluorometric Analysis to Trace the Molecular Fingerprint of Wine During the Winemaking Process and Recognise the Blending Percentage of Different Varietal Wines. OENO One, 56: 189-196. ().
    27. Setford, P.C.; Jeffery, D.W.; Grbin, P.R.; Muhlack, R.A. (2022) A New Approach to Predicting the Extraction of Anthocyanins During Red Wine Fermentation at Industrial Scale. Food Bioprod. Process., 131: 217-223.
    28. Wang, X.; Capone, D.L.; Kang, W; Roland, A.; Jeffery, D.W. (2022) Impact of Accentuated Cut Edges (ACE) Technique on Volatile and Sensory Profiles of Shiraz Wines. Food Chem., 372: 131222.
    29. Ntuli, R.G.; Saltman, Y.; Ponangi, R.; Jeffery, D.W.; Bindon, K.; Wilkinson, K.L. (2022) Impact of Fermentation Temperature and Grape Solids Content on Chemical Compostion and Sensory Profile of Flash-Treated Cabernet Sauvignon Wines Fermented Off Skins. Food Chem., 369: 130861.
    30. Souza Gonzaga, L.; Bastian, S.E.P.; Capone, D.L.; Danner, L.; Jeffery, D.W. (2022) Consumer Perspectives of Wine Typicity and Impact of Region Information on the Sensory Perception of Cabernet Sauvignon Wines. Food Res. Int., 152: 110719.
    31. Souza Gonzaga, L.; Bastian, S.E.P.; Capone, D.L.; Ranaweera, R.K.R; Jeffery, D.W. (2021) Modelling Cabernet Sauvignon Wine Sensory Traits From Spectrofluorometric Data. OENO One, 55: 19-33. ().
    32. Zhang, X.-K.; Jeffery, D.W.; Muhlack, R.A., Duan, C.-Q. (2021) The Effects of Copigments, Sulfur Dioxide and Enzyme on the Mass Transfer Process of Malvidin-3-Glucoside Using a Modelling Approach in Simulated Red Wine Maceration Scenarios. Food Bioprod. Process., 130: 34-47.
    33. Ranaweera, R.K.R; Capone, D.L.; Bastian, S.E.P; Cozzolino, D.; Jeffery, D.W. (2021) A Review of Wine Authentication using Spectroscopic Approaches in Combination with Chemometrics. Molecules, 26: 4334 ().
    34. Sáenz-Navajas, M.-P.; Jeffery, D.W. (2021) Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity. ACS Food Sci. Technol., 1: 986-992. ().
    35. Kustos, M.; Goodman, S.; Jeffery, D.W.; Bastian, S.E.P. (2021) Appropriate Food and Wine Pairings and Wine Provenance Information: Potential Tools for Developing Memorable Dining Experiences. Food Qual. Pref., 94: 104297.
    36. Ranaweera, R.K.R; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P; Jeffery, D.W. (2021) Spectrofluorometric Analysis Combined with Machine Learning for Geographical and Varietal Authentication, and Prediction of Phenolic Compound Concentrations in Red Wine. Food Chem., 361: 130149.
    37. Ntuli, R.G.; Ponangi, R.; Jeffery, D.W.; Wilkinson, K.L. (2021) Color Extraction and Stability of Rubired Juice Concentrate Produced via Conventional Must Heating or Flash Détente Processing. ACS Food Sci. Technol., 1: 829-838.
    38. Wang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W. (2021) Chiral Analysis of cis-2-Methyl-4-propyl-1,3-oxathiane and Identification of cis-2,4,4,6-Tetramethyl-1,3-oxathiane in Wine. Food Chem., 357: 129406.
    39. Tindal, R.A.; Jeffery, D.W.; Muhlack, R.A. (2021) Mathematical Modelling to Enhance Winemaking Efficiency: A Review of Red Wine Colour and Polyphenol Extraction and Evolution. Aust. J. Grape Wine Res., 27: 219-233.
    40. Souza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W. (2021) Defining Wine Typicity: Sensory Characterisation and Consumer Perspectives.  Aust. J. Grape Wine Res., 27: 246-256.
    41. Armstrong, C.E.J.; Ristic, R.; Boss, P.K.; Pagay, V.; Jeffery, D.W. (2021) Investigating the Effect of Grape Heterogeneity on Wine Chemical Composition and Sensory Attributes for Vitis vinifera cv. Cabernet Sauvignon. Aust. J. Grape Wine Res., 27: 206-218.
    42. Niimi, J.; Liland, K.H.; Tomic, O.; Jeffery, D.W.; Bastian, S.E.P.; Boss, P.K. (2021) Prediction of Wine Sensory Properties Using Mid-Infrared Spectra of Cabernet Sauvignon and Chardonnay Grape Berries and Wines. Food Chem., 344: 128634.
    43. Millan, S.; Jeffery, D.W.; Dall'Acqua, S.; Masi, A. (2021) A Novel HPLC-MS/MS Approach for the Identification of Thiols in Vegetables. Food Chem., 339: 127809.
    44. Ranaweera, R.K.R; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P; Jeffery, D.W. (2021) Authentication of the Geographical Origin of Australian Cabernet Sauvignon Wines Using Spectrofluorometric and Multi-element Analyses with Multivariate Statistical Modelling. Food Chem., 335: 127592.
    45. Ranaweera, R.K.R; Souza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P; Jeffery, D.W. (2021) Authenticity and Traceability in the Wine Industry: From Analytical Chemistry to Consumer Perceptions. In Cifuentes, A. (Ed.), Comprehensive Foodomics, vol. 3. Elsevier, pp. 452-480.
    46. Souza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Danner, L.; Jeffery, D.W. (2020) Sensory Typicity of Regional Australian Cabernet Sauvignon Wines According to Expert Evaluations and Descriptive Analysis. Food Res. Int., 138: 109760.
    47. Ntuli, R.G.; Ponangi, R.; Jeffery, D.W.; Wilkinson, K.L. (2020) Impact of Juice Extraction Method (Flash Détente vs Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions. Foods, 9: 1270. ().
    48. Wang, X.; Chen, L.; Capone, D.L.; Roland, A.; Jeffery, D.W. (2020) Evolution and Correlation of cis-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols and Acetaldehyde During Fermentation of Sauvignon blanc Juice. J. Agric. Food Chem., 68: 8676-8687.
    49. Kustos, M.; Heymann, H.; Jeffery, D.W.; Goodman, S.; Bastian, S.E.P. (2020) Intertwined: What Makes Food and Wine Pairings Appropriate? Food Res. Int., 136: 109463.
    50. Ferrero-del-Teso, S.; Suárez, A.; Jeffery, D.W.; Ferreira, V.; Fernández-Zurbano, P.; Sáenz-Navajas, M.-P. (2020) Sensory Variability Associated with Anthocyanic and Tannic Fractions Isolated from Red Wines. Food Res. Int., 136: 109340.
    51. Hranilovic, A.; Gambetta, J.M.; Jeffery, D.W.; Grbin, P.R.; Jiranek, V. (2020) Lower-Alcohol Wines Produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae Co-Fermentations: The Effect of Sequential Inoculation Timing. Int. J. Food Microbiol., 329: 108651.
    52. Schelezki, O.J.; Deloire, A.; Jeffery, D.W. (2020) Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines. Molecules, 25: 2245. ().
    53. Pham, D.-T.; Ristic, R.; Stockdale, V.J.; Jeffery, D.W.; Tuke, J.; Wilkinson, K.L. (2020) Influence of Partial Dealcoholization on the Composition and Sensory Properties of Cabernet Sauvignon Wines. Food Chem., 325: 126869.
    54. Unterkofler, J.; Muhlack, R.A.; Jeffery, D.W. (2020) Processes and Purposes of Extraction of Grape Components During Winemaking: Current State and Perspectives. Appl. Microbiol. Biotechnol., 104: 4727-4755. ().
    55. Nguyen, A.N.H.; Johnson, T.E.; Jeffery, D.W.; Capone, D.L.; Danner, L.; Bastian, S.E.P.  (2020) Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient. Foods, 9: 224. ().
    56. Niimi, J.; Tomic, O.; Næs, T.; Bastian, S.E.P.; Jeffery, D.W.; Nicholson, E.L.; Maffei, S.M.; Boss, P.K. (2020) Objective Measures of Grape Quality: From Cabernet Sauvignon Grape Composition to Wine Sensory Characteristics. LWT - Food Sci. Technol., 123: 109105.
    57. Sáenz-Navajas, M.-P.; Ferrero-del-Teso, S.; Jeffery, D.W.; Ferreira, V.; Fernández-Zurbano, P. (2020) Effect of Aroma Perception on Taste and Mouthfeel Dimensions of Red Wines: Correlation of Sensory and Chemical Measurements. Food Res. Int., 131: 108945.
    58. Schelezki, O.J.; Antalick, G.; Šuklje, K; Jeffery, D.W. (2020) Pre-fermentation Approaches to Producing Lower Alcohol Wines from Cabernet Sauvignon and Shiraz: Implications for Wine Quality Based on Chemical and Sensory Analysis. Food Chem., 309: 125698.
    59. Kustos, M.; Gambetta, J.M.; Jeffery, D.W.; Heymann, H.; Goodman, S.; Bastian, S.E.P. (2020) A Matter of Place: Sensory and Chemical Characterisation of Fine Australian Chardonnay and Shiraz Wines of Provenance. Food Res. Int., 130: 108903.
    60. Souza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Danner, L.; Jeffery, D.W. (2019) Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines. Foods, 8: 691. ().
    61. Nguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P.  (2019) Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods, 8: 538. ().
    62. Pham, D.-T.; Stockdale, V.J.; Jeffery, D.W.; Tuke, J.; Wilkinson, K.L. (2019) Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines. Foods, 8: 491. ().
    63. Chen, L.; Capone, D.L.; Jeffery, D.W. (2019) Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine. Molecules. 24: 2472. ().
    64. Chen, L.; Capone, D.L.; Nicholson, E.L.; Jeffery, D.W. (2019) Investigation of Intraregional Variation, Grape Amino Acids, and Pre-fermentation Freezing on Varietal Thiols and Their Precursors for Vitis vinifera Sauvignon blanc. Food Chem., 295: 637-645.
    65. Kustos, M.; Goodman, S.; Jeffery, D.W.; Bastian, S.E.P. (2019) Using Consumer Opinion to Define New World Fine Wine: Insights for Hospitality. Int. J. Hosp. Man., 83: 180-189.
    66. Pham, D.-T.; Stockdale, V.J.; Wollan, D.; Jeffery, D.W.; Wilkinson, K.L. (2019) Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction. Molecules, 24: 1404. ().
    67. Little, A.; Lahnstein, J.; Jeffery, D.W.; Khor, S.F.; Schwerdt, J.G.; Shirley, N.J.; Hooi, M.; Xing, X.; Burton, R.A.; Bulone, V. (2019) A Novel (1,4)-β-Linked Glucoxylan is Synthesized by Members of the Cellulose Synthase-like F Gene Family in Land Plants. ACS Cent. Sci., 5: 73-84. (ACS AuthorChoice ).
    68. Gambetta, J.M.; Cozzolino, D.; Bastian, S.E.P.; Jeffery, D.W. (2019) Classification of Chardonnay Grapes According to Geographical Indication and Quality Grade Using Attenuated Total Reflectance Mid-Infrared Spectroscopy. Food Anal. Meth., 12: 239-245.
    69. Setford, P.C.; Jeffery, D.W.; Grbin, P.R.; Muhlack, R.A. (2019) Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions. Molecules, 24: 73. ().
    70. Setford, P.C.; Jeffery, D.W.; Grbin, P.R.; Muhlack, R.A. (2019) Mathematical Modelling of Anthocyanin Mass Transfer to Predict Extraction in Simulated Red Wine Fermentation Scenarios. Food Res. Int., 121: 705-713.
    71. Nguyen, A.N.H.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P. (2019) A Cross-cultural Examination of Australian, Chinese and Vietnamese Consumers' Attitudes Towards a New Australian Wine Product Containing Ganoderma lucidum Extract. Food Res. Int., 115: 393-399.
    72. Kreitman, G.Y.; Elias, R.J.; Jeffery, D.W.; Sacks, G.L. (2019) Loss and Formation of Malodorous Volatile Sulfur Compounds During Wine Storage. Crit. Rev. Food Sci. Nutr., 59: 1728-1752. ().
    73. Bekker, M.Z.; Kreitman, G.Y.; Jeffery, D.W.; Danilewicz, J.C. (2018) Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine. J. Agric. Food Chem., 66: 13483-13491.
    74. Chen, L.; Capone, D.L.; Jeffery, D.W. (2018) Identification and Quantitative Analysis of 2-Methyl-4-propyl-1,3-oxathiane in Wine. J. Agric. Food Chem., 66: 10808-10815. ().
    75. Liang, C; Boss, P.K.; Jeffery, D.W. (2018) Extraction Properties of New Polymeric Sorbents Applied to Wine. J. Agric. Food Chem., 66: 10086-10096. ().
    76. Setford, P.C.; Jeffery, D.W.; Grbin, P.R.; Muhlack, R.A. (2018) Modelling the Mass Transfer Process of Malvidin-3-Glucoside During Simulated Extraction from Fresh Grape Solids Under Wine-Like Conditions. Molecules, 23: 2159. ()
    77. Hewawasam, E.; Liu, G.; Jeffery, D.W.; Muhlhausler, B.S.; Gibson, R.A. (2018) A Stable Method for Routine Analysis of Oxylipins from Dried Blood Spots Using Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry. PLEFA, 137: 12-18.
    78. Liang, C; Ristic, R.; Jiranek, V.; Jeffery, D.W. (2018) Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. J. Agric. Food Chem., 66: 7121-7130. ().
    79. Liang, C; Jeffery, D.W.; Taylor, D.K. (2018) Preparation of Magnetic Polymers for Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine. Molecules, 23: 1140. ().
    80. Chen, L.; Capone, D.L.; Tondini, F.A.; Jeffery, D.W. (2018) Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon Blanc Clones. J. Agric. Food Chem., 66: 4674-4682. ().
    81. Schelezki, O.J.; Šuklje, K; Boss, P.K.; Jeffery, D.W. (2018) Comparison of Consecutive Harvests versus Blending Treatments to Produce Lower Alcohol Wines from Cabernet Sauvignon Grapes: Impact on Volatile Composition and Sensory Properties. Food Chem., 259: 196-206.
    82. Niimi, J.; Tomic, O.; Næs, T.; Jeffery, D.W.; Bastian, S.E.P.; Boss, P.K. (2018) Application of Sequential and Orthoganalised-Partial Least Squares (SO-PLS) Regression to Predict Sensory Properties of Cabernet Sauvignon Wines from Grape Chemical Composition. Food Chem., 256: 195-202.
    83. 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., 69: 113-124.
    84. Muhlack, R.A.; Potumarthi, R.; Jeffery, D.W. (2018) Sustainable Wineries Through Waste Valorisation: A Review of Grape Marc Utilisation for Value-Added Products. Waste Manage., 72: 99-118.
    85. 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.
    86. 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.
    87. Hewawasam, E.; Liu, G.; Jeffery, D.W.; Gibson, R.A.; Muhlhausler, B.S. (2018) Estimation of the Volume of Blood in a Small Disc Punched from a Dried Blood Spot Card. Eur. J. Lipid Sci. Technol., 1700362, doi:10.1002/ejlt.201700362.
    88. 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.
    89. 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.
    90. 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.
    91. 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., 68: 357-368.
    92. 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. Molecules, 22: 218. ()
    93. 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., 68: 39-48.
    94. 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.
    95. Jeffery, D.W. (2016) Spotlight on Varietal Thiols and Precursors in Grapes and Wines. Aust. J. Chem., 69:1323-1330. ().
    96. Ristic, R.; Cozzolino, D.; Jeffery, D.W.; Gambetta, J.M.; Bastian, S.E.P. (2016) Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy. Am. J. Enol. Vitic., 67: 460-465.
    97. 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.
    98. 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.
    99. 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.
    100. 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.
    101. 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.
    102. 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.
    103. 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. ()
    104. 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 )
    105. 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.
    106. 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.
    107. 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.
    108. 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.
    109. 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.
    110. 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.
    111. 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.
    112. 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.
    113. 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.
    114. 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.
    115. 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.
    116. 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.
    117. 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.
    118. 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.
    119. 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.
    120. 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.
    121. 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.
    122. 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.
    123. 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.
    124. 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.
    125. 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.
    126. 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.
    127. 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.
    128. 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.
    129. 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.
    130. 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.
    131. 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.
    132. Jeffery, D.W.; Perkins, M.V.; White, J.M. (2005) Synthesis of the Putative Structure of Tridachiahydropyrone. Org. Lett., 7: 1581-1584.
    133. Jeffery, D.W.; Perkins, M.V.; White, J.M. (2005) Synthesis of an Analogue of the Marine Polypropionate Tridachiahydropyrone. Org. Lett., 7: 407-409.
    134. 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.
    135. 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.
    136. 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.
    137. 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. . John Wiley & Sons Inc.: Chichester, UK, 2016. A review of the book by Professor Stéphane Quideau (Université de Bordeaux) is available .

    "Anyone serious about wine (whether you're an educator, winemaker, or master sommelier) needs to own this book." Madeline Puckett, Wine Folly ()

           

    Wang, X.; Capone, D. L.; Roland, A.; Jeffery, D. W. (2023) A novel approach to tailor Sauvignon Blanc styles. Wine Vitic. J. 38: 13-18.

    Armstrong, C., Previtali, P., Pagay, V., Boss, P., & Jeffery, D. (2020). . In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Sanders, R., Boss, P., Capone, D., Kidman, C., & Jeffery, D. (2020). . In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Ranaweera, R., Gilmore, A., Capone, D., Bastian, S., & Jeffery, D. (2020). . In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Chen, L., Capone, D., Nicholson, E., & Jeffery, D. (2020). . In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Souza Gonzaga, L., Capone, D., Bastian, S., & Jeffery, D. (2020). . In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Kustos, M., Jeffery, D., Goodman, S., Heymann, H., & Bastian, S. (2020). T. In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Capone, D., Boss, P., Souza Gonzaga, L., Bastian, S., & Jeffery, D. (2020). . In Proceedings of the XIIIth International Terroir Congress. Adelaide: IVES Conference Series.

    Liang, C.; Ristic, R.; Stevenson, R.; Jiranek, J.; Jeffery, D. (2019) Using magnetic polymers to remove overpowering green capsicum flavour from Cabernet Sauvignon wine. Wine Vitic. J., 34: 24-26.

    Liang, C.; Jeffery, D. (2018) . Australasian Science, Nov/Dec: 36-38.

    Wang, J.; Jeffery, D. (2018) Aroma and sensory profiles of Australian rosé wines and their likely impression in the Chinese market. Wine Vitic. J., 33: 62-66.

    Ristic, R.; Schelezki, O.; Jeffery, D. (2018) Water into wine: Pre-fermentation strategies for producing lower alcohol wine. Wine Vitic. J., 33: 26-29.

    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. , Bamforth, C.W.; Ward, R.E., Eds. Oxford University Press: New York, 2014; pp 54-147.

    Jeffery, D.W. (2013) . 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.

  • Professional Associations

    Editorial Advisory Board -

    Associate Editor -

    The Royal Australian Chemical Institute (RACI) - Fellow

    American Chemical Society (ACS) - Member

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

  • Professional Interests

    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, 20 Dec 2024

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