About
Bob Dambergs is a Senior Lecturer in Wine Production at Charles Sturt University, within the School of Agricultural, Environmental and Veterinary Sciences. He brings over 30 years of experience from both industry and research, having worked with BRL Hardy Wines and the Australian Wine Research Institute (AWRI), where he pioneered the use of Near-Infrared spectroscopy for grape quality assessment.
His research focuses on objective methods for measuring grape and wine quality, leveraging spectroscopy, chemometrics, and multivariate data analysis. He has established research nodes at the University of Tasmania and contributed significantly to viticulture and oenology education and extension.
His recent research spans wine and cider production, with emphasis on sparkling wine ageing, phenolic content monitoring, smoke taint, and regional influences on product composition. The articles reflect strong interdisciplinary work combining chemistry, data science, and sensory analysis.
- Fellow of the Australian Society of Viticulture and Oenology (2018)
He has supervised numerous postgraduate students and delivered lectures at the University of Adelaide and University of Tasmania. His work is supported by ongoing research grants and industry collaborations, particularly in in-line sensing and process optimization. He is actively involved in international conferences and media outreach on wine technology advancements.
Dr. Dambergs leads research initiatives in wine quality manipulation and has been instrumental in developing industry-standard analytical methods. His team focuses on translating research into practical winemaking applications, especially in cool climate viticulture and innovative cider production.
