David Jeffery

Associate Professor David Jeffery is affiliated with the University of Adelaide's School of Agriculture, Food and Wine, within the Faculty of Sciences, Engineering and Technology. He holds an academic rank of Associate Professor/Reader and is based at Wine Innovation Central in the Waite campus. His research focuses on grape and wine chemistry, particularly aroma, flavor, and polyphenol analysis using advanced techniques like HPLC-MS/MS and GC-MS. He investigates the impact of vineyard and winemaking conditions on wine composition, including studies on tannin behavior, sulfur compounds, and oxidative processes. Jeffery co-authored the textbook *Understanding Wine Chemistry*, a global resource in wine science education. His work also explores machine learning applications for predicting sensory traits and authenticating wine origins. Active in mentoring, he supervises Masters and PhD students in topics spanning analytical method development, compound synthesis, and wine quality enhancement.

Research highlights include studies on wildfire smoke mitigation in wine production, fluorescence spectroscopy for quality control, and mathematical modeling of anthocyanin interactions. He collaborates with industry partners like Wine Australia and leads projects funded by the ARC Training Centre for Innovative Wine Production. His contributions bridge fundamental chemical research with practical applications in the wine industry, addressing challenges like climate change impacts and sustainable winemaking practices.