a public good project by the
Synthesis
Company
of California

© 2026

David W. Jeffery | doi.page

0 works0 citations0 h-index

David W. Jeffery

The University of Adelaide(AU)Australian Wine Research Institute(AU)

Publications by Year

Research Areas

Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Phytochemicals and Antioxidant Activities, Wine Industry and Tourism, Biochemical and biochemical processes

Most-Cited Works

→ Understanding Wine Chemistry(2016)549 cited
→ Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products(2017)280 cited
→ Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine(2012)163 cited
→ Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection(2010)155 cited
→ Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling(2017)141 cited
→ Factors Influencing the Aroma Composition of Chardonnay Wines(2014)137 cited

→ Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines(2016)

136 cited

→ Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke(2010)134 cited

→ 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(2015)132 cited

→ Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies(2014)117 cited