David Jeffery

David is Associate Professor in Wine Science at the University of Adelaide. After training and working as a chef for a number of years, he followed his passion for science and completed a PhD in Organic Chemistry at Flinders University. This qualification led to employment at the Australian Wine Research Institute, where David received a solid grounding in the science of grapes and wines, paving the way for his current role. He currently teaches a range of winemaking courses and a distillation short course that is open to the public. His research concerns the aroma, flavour and phenolic compounds that influence wine quality. David has published dozens of papers related to wine chemistry, co-authored a book chapter on wine in The Oxford Handbook of Food Fermentations with colleague Kerry Wilkinson, and published a textbook called Understanding Wine Chemistry with two renowned professors from the US.