معرفی
Professor Andrew Clark is a leading academic in Viticulture and Wine Science at Charles Sturt University's College of Agricultural, Environmental and Veterinary Sciences. His research focuses on wine chemistry, particularly the role of metal ions (especially copper) in wine oxidation and reductive aging. He develops analytical methods to measure metal speciation and its impact on wine stability during bottle aging. His work spans chromatography, electrochemistry, and colorimetric analyses, with applications in winery practices.
Key research interests include the effects of light exposure on wine composition, copper fraction dynamics, and the mitigation of spoilage aromas. Professor Clark has contributed to over 50 peer-reviewed publications and holds the 2023 ASVO Wine Science and Technology Award for his impactful research. His team collaborates on projects like 'Managing grapevine trunk disease' and 'Sustainable aquatic systems' within the Gulbali Institute.
Recent studies highlight innovations in copper removal techniques, the influence of oxygen and bottle color on wine preservation, and the application of novel copolymers in metal ion management. Awards also recognize his excellence in bridging analytical chemistry with practical solutions for the wine industry.
