David W. Jeffery
YOU?
Author Swipe
View article: Management of persistent shockable rhythms during cardiac arrest: a national survey from the REVIVE group (REVIVE-2)
Management of persistent shockable rhythms during cardiac arrest: a national survey from the REVIVE group (REVIVE-2) Open
View article: Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species
Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species Open
Recent studies have highlighted that polysulfides formed from biological thiols (e.g., glutathione, GSH) and sulfhydryls like H2S may act as reservoirs of undesirable sulfur-like odours (SLOs) in wine, although the conditions le…
View article: Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines
Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines Open
Complex reactions favouring production or retention of volatile sulfur compounds (VSCs) are crucial for the development of red wine ageing bouquet. This study aimed to investigate the development of certain VSCs in Xinomavro red wines and …
View article: Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.
Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes. Open
Rising global temperatures and altered rainfall patterns are increasing the risk of wildfires that pose viticultural challenges due to grape contamination by smoke containing volatile phenols (VPs). VPs permeate grape pericarp, producing a…
View article: Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species
Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species Open
Anthocyanins are pigmented polyphenolic compounds that influence the color, stability, and quality of numerous plant organs (e.g., fruit, flowers) and their derived products (e.g., natural dyes, red wine). Existing within a complex multist…
View article: Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study
Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study Open
View article: Production of prototype lab-scale oak barrel analogues using additive manufacturing
Production of prototype lab-scale oak barrel analogues using additive manufacturing Open
Experiments involving the maturation of wine or spirits in oak barrels are economically challenging to undertake, especially when there is a need for extensive replication to account for the compositional variability of oak wood. Barrel ma…
View article: Esmolol in persistent ventricular fibrillation/tachycardia with de-emphasised adrenaline – Introducing the REVIVE project
Esmolol in persistent ventricular fibrillation/tachycardia with de-emphasised adrenaline – Introducing the REVIVE project Open
View article: Insight into how fermentation might contribute to the distinctiveness of Australian coffee
Insight into how fermentation might contribute to the distinctiveness of Australian coffee Open
With a view to modulating the flavour profiles of Australian coffee, this investigation focused on three estates in New South Wales. Coffee cherries were processed into beans with wet fermented and non-fermented methods to evaluate the eff…
View article: Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines
Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines Open
Anthocyanins are phenolic compounds that provide colour to young red wines following extraction from grape skins, and their reaction kinetics are not well understood as they exist within a complex pH-dependent multistate system. For commer…
View article: Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy
Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy Open
With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance–transmission an…
View article: Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria
Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria Open
Anthocyanins are polyphenolic compounds that provide pigmentation in plants as reflected by pH-dependent structural transformations between the red flavylium cation, purple quinonoidal base, blue quinonoidal anion, colourless hemiketal, an…
View article: Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach
Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach Open
View article: Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.)
Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.) Open
The volatile-mediated interplay between stressed and non-stressed plants has been described in many studies involving both biotic and abiotic stresses as a one-way channel. However, very little is known about the molecular basis and mechan…
View article: Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece
Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece Open
Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ‘‘bouquet’’ typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were a…
View article: Data-driven irrigation scheduling increases the crop water use efficiency of Cabernet Sauvignon grapevines
Data-driven irrigation scheduling increases the crop water use efficiency of Cabernet Sauvignon grapevines Open
View article: Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation
Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation Open
Digital control systems are well established in many industries and could find application in the wine sector. Of critical importance to red wine quality, the efficient and targeted extraction of polyphenols from red grape solids during al…
View article: Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon
Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon Open
Rootstock can significantly alter the concentration of methoxypyrazines (MPs) in the bunch stem (rachis) of Vitis vinifera L. cv. Cabernet Sauvignon and Shiraz, which has implications for winemaking and wine style. The distribution of MPs …
View article: Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators
Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators Open
Uniform grape maturity can be sought by producers to minimise underripe and/or overripe proportions of fruit and limit any undesirable effects on wine quality. Considering that grape heterogeneity is a multifaceted phenomenon, a composite …
View article: Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine Open
Generations of sensors have been developed for predicting food sensory profiles to circumvent the use of a human sensory panel, but a technology that can rapidly predict a suite of sensory attributes from one spectral measurement remains u…
View article: Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media
Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media Open
Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the…
View article: Exploring Uplc‐Qtof-Ms‐Based Targeted and Untargeted Approaches for Understanding Wine Mouthfeel: A Sensometabolomic Approach
Exploring Uplc‐Qtof-Ms‐Based Targeted and Untargeted Approaches for Understanding Wine Mouthfeel: A Sensometabolomic Approach Open
View article: Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin Open
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogo…
View article: Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication
Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication Open
The sessile plant has developed mechanisms to survive the “rough and tumble” of its natural surroundings, aided by its evolved innate immune system. Precise perception and rapid response to stress stimuli confer a fitness edge to the plant…
View article: Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines Open
As a robust analytical method, spectrofluorometric analysis with machine learning modelling has recently been used to authenticate wine from different regions, vintages and varieties. This preliminary study investigated whether the molecul…
View article: Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data
Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data Open
Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and s…
View article: A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics Open
In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spect…
View article: Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution
Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution Open
Red wine quality is determined greatly by phenolic substances whose presence relies on extraction of grape skins and seeds during fermentation. Monitoring phenolic behaviour is beneficial for fermentation management because of the importan…
View article: Effect of grape heterogeneity on wine chemical composition and sensory attributes for<scp><i>Vitis vinifera</i></scp>cv. Cabernet Sauvignon
Effect of grape heterogeneity on wine chemical composition and sensory attributes for<span><i>Vitis vinifera</i></span>cv. Cabernet Sauvignon Open
Background and Aims: The wine industry widely acknowledges that grape heterogeneity exists throughout any given vineyard at the time of harvest. There is a lack of understanding, however, of the effects that heterogeneity has on wine compo…
View article: Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions Open
Low color stability of Rubired food and beverage coloring negatively impacts color yield during production and storage while also limiting the use of this type of food colorant in applications where color stability is a key requirement. Th…