Web Access Research Portal

Researcher: Dambergs, RG (Dr Robert Dambergs)

Fields of Research

Oenology and viticulture
Beverage chemistry and beverage sensory science
Horticultural crop growth and development
Horticultural production
Sensor technology (incl. chemical aspects)
Agriculture, land and farm management
Plant pathology
Crop and pasture improvement (incl. selection and breeding)
Quality assurance, chemometrics, traceability and metrological chemistry
Post harvest horticultural technologies (incl. transportation and storage)
Soil chemistry and soil carbon sequestration (excl. carbon sequestration science)
Crop and pasture post harvest technologies (incl. transportation and storage)
Food chemistry and food sensory science

Research Objectives

Wine grapes
Alcoholic beverages
Horticultural crops
Pome fruit, pip fruit
Stone fruit (excl. avocado)
Barley
Table grapes

Career Best Publications

Research Publications

A brief introduction to multivariate methods in grape and wine analysis; International Journal of Wine Research
A comparison of laboratory analysis methods for total phenolic content of cider; Beverages
A comparison of oak and alternative storage vessels for maturation of Pinot Noir; 14th Australian Wine Industry Technical Conference
A comprehensive revaluation of small-scale congress mash protocol parameters for determining extract and fermentability; Journal of the American Society of Brewing Chemists
A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models; Food Control
A preliminary survey of red grape total soluble solids, total anthocyanin, tannin and crop yield from Sunraysia vineyards; Australian & New Zealand Grapegrower & Winemaker
Accessible tools to measure grape and wine quality – how far are they away?; Australian and New Zealand Wine Industry Journal
Adapting Pinot Noir vineyard management to fit the season; 14th Australian Wine Industry Technical Conference
An evaluation of the autolysis character of sparkling wines using spectroscopy and multivariate data analysis; 14th Australian Wine Industry Technical Conference
An objective measure of sparkling wine quality?; The 15th Australian Wine Industry Technical Conference (AWITC)
Analysis of grapes and wine by near infrared spectroscopy; Journal of Near Infrared Spectroscopy
Analysis of tannin in red wine - development of a spectral calibration model for industry use; 14th Australian Wine Industry Technical Conference
Application of electronic nose devices in the Australian wine industry; Australian & New Zealand Grapegrower & Winemaker
Applications of IR in the wine and beer industry; Infrared Spectroscopy for food quality, analysis and control
Australian cider: learning from the past, moving into the future through industry-embedded research; Technical Overview on Cider Production: XXVIIes Entretiens Scientifiques Lallemand
Australian Pinot noir wine benchmarking: understanding from a terroir concept approach; 2018 Winemakers Symposium
Bunch exposure effects on the quality of pinot noir and chardonnay fruit and base wines for cool climate sparkiling wine production; 18th Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation (GiESCO 2013)
Can vine canopy nitrogen status be assessed non-destructively?; Australian Wine Industry Technical Conference
Canopy management for sparkling grape production
Changes in Australian wine composition-from 1964 to 2004; Australian and New Zealand Wine Industry Journal
Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics; Analytica Chimica Acta
Comparing cane and spur pruning for premium sparkling wine production in Tasmania; Crush 2011
Comparison of methods for quantification of botrytis bunch rot in white wine grape varieties; 15th Australian Wine Industry Technical Conference 2013
Comparison of methods for the quantification of botrytis bunch rot in white wine grapes; Australian Journal of Grape and Wine Research
Crop load for sparkling wines - the high and low debate; Crush 2018: the Grape and Wine Science Symposium
Cutting edge Pinot: reducing skin particle size early in fermentation is the key; 15th Australian Wine Industry Technical Conference 2013
Decision making for premium sparkling wine production in Tasmania; 8th International Cool Climate Symposium
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; nternational Symposium on Precision Management of Orchards and Vineyards
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; Crush Symposium
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; Crush Symposium
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; International Symposium on Precision Management of Orchards and Vineyards
Differentiating sparkling press fractions objectively; Crush 2012
Discrimination of juice press fractions for sparkling base wines by a UV-Vis spectral phenolic fingerprint and chemometrics; Beverages
Does cluster thinning improve Pinot Noir quality or just thin your profit?; The 15th Australian Wine Industry Technical Conference (AWITC)
Does removing leaves improve sparkling base wine composition or does it just make us feel better?; The 15th Australian Wine Industry Technical Conference (AWITC)
Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine; Food Chemistry
Effect of microwave heating on the near infrared spectra and on the prediction accuracy of chemical parameters in red grape homogenates; Sensing and Instrumentation for Food Quality and Safety
Effect of storage conditions on the determination of chemical composition in red grape homogenates and white grape juice; Australian & New Zealand Grapegrower & Winemaker
Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition; Analytica Chimica Acta: International Journal Devoted to All Branches of Analytical Chemistry
Effect of variety, vintage and winery on the prediction by visible and near infrared spectroscopy of the concentration of glycosylated compounds (G-G) in white grape juice; Australian Journal of Grape and Wine Research
Effect of vineyard management practices, such as winter pruning, cluster thinning, leaf removal and shoot trimming, on cool climate Pinot Noir Wines; 7th Internatinoal Cool Climate Symposium
Effects of Aging on the Composition and Physicochemical Properties of Red Wine Tannin Fractions; American Journal of Enology and Viticulture
Ensuring sustainable management of water and soil for Australian grape and wine production; Australian and New Zealand Wine Industry Journal
Ever reliable Chardonnay? Co-fermentation of Pinot Noir must with Chardonnay pomace compromises colour stability; 15th Australian Wine Industry Technical Conference 2013
Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine; Current Research in Food Science
Fungal contaminants in the vineyard and wine quality; Managing Wine Quality: Volume 1, Viticulture and Wine Quality
Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters; Agriculture, Ecosystems and Environment
Grape and wine analysis - enhancing the power of spectroscopy with chemometrics. A review of some application in the Australian wine industry; Australian Journal of Grape and Wine Research
Grape skins as supplements for color development in Pinot noir wine; Food Research International
High throughput analysis of red wine and grape Phenolics - Adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format; Journal of Agricultural and Food Chemistry
How to achieve your desired sparkling wine style in the vineyard; 2018 Vitinord Scandinavia
How to select a scanning near infrared spectrophotometer instrument; Australian & New Zealand Grapegrower & Winemaker
Hyperspectral imaging of contaminants in products and processes of agriculture. World Intellectual Property Organistion WO/2007/041755
In situ measurement of soil chemical composition by near-infrared spectroscopy: a tool toward sustainable vineyard management; Communications in Soil Science and Plant Analysis
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle; 2018 Winemakers Symposium
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle; Crush 2018: the Grape and Wine Science Symposium
Influence of vineyard management on sparkling wine quality: Oral Presentation at the Workshop Can we produce better Pinot Noir and sparkling wine?; 8th International Cool Climate Symposium
Innovative Pinot Noir maceration
Instrumental analysis of grape, must and wine; In: Managing Wine Quality: Volume One, Viticulture and Wine Quality
Is it the age or the autolysis? Pulling apart where sparling wine character comes from; 17th Australian Wine Industry Technical Conference
Is it the age or the autolysis? Pulling apart where sparkling wine character comes from; 17th Australian Wine Industry Technical Conference (AWITC)
Is your hard work in the vineyard making your sparkling wine pop?
Managing canopies to influence critical chemistry profiles in sparkling Chardonnay wines; School of Land and Food Conference
Managing vines to influence critical chemistry profiles in sparkling wines; AWRI Sparkling Wine Symposium
Manipulating maturation in sparkling wines and 'autolytic character'
Mapping Australian cider uniqueness for the production of high quality and consistent craft cider; Cider Industry Conference
Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares; Journal of Agricultural and Food Chemistry
Measuring and mapping quality in Australian cider; Cider Australia AusCider Conference
Microwave maceration for control of laccase and enhanced phenolic outcomes in Shiraz wine; 15th Australian Wine Industry Technical Conference 2013
Microwave maceration for finished Pinot noir wine in 37 days; 15th Australian Wine Industry Technical Conference 2013
Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes; Food and Bioprocess Technology
Microwave maceration of Pinot noir: phenolically equivalent, aromatically distinct; 15th Australian Wine Industry Technical Conference 2013
Microwave maceration with early pressing improves phenolics and fermentation kinetics in Pinot noir; American Journal of Enology and Viticulture
Mid infrared spectroscopy and multivariate analysis: a tool to discriminate between organic and non-organic wines grown in Australia; Food Chemistry
Near and mid-infrared spectroscopy for the quantification of botrytis bunch rot in white wine grapes; Journal of Near Infrared Spectroscopy
Non-destructive measurement of grapevine water potential using near infrared spectroscopy; Australian Journal of Grape and Wine Research
Novel sparkling winemaking - clues from the lees; Inaugural Wine Tasmania Winemaker Symposium
Novel sparkling winemaking technologies and visualising yeast autolysis; AWRI Sparkling Wine Symposium
Objective measures of grape quality – are they achievable?; Australian and New Zealand Wine Industry Journal
Optimising cherry fruit set, crop load, fruit nutrition and size CY10002; National Cherry Conference
Optimising yields in the vineyard for sparkling wine production; WineSkills Masterclass
Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age; Journal of Agricultural and Food Chemistry
Phenolic content of apple juice for cider making as influenced by common pre-fermentation processes using two analytical methods; Beverages
Phenolic profiling of a 30-year series of Australian Cabernet Sauvignon and Shiraz wines; 14th Australian Wine Industry Technical Conference
Pinot Noir clonal trials at Tamar Ridge; Australian & New Zealand Grapegrower & Winemaker
Pinot Noir clones - clonal evaluation; 14th Australian Wine Industry Technical Conference 2010
Pinot Noir provenance; Pinot Noir Wine Symposium
Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology; Food Chemistry
Predicting grapevine canopy nitrogen status using proximal sensors and near-infrared reflectance spectroscopy; Journal of Plant Nutrition and Soil Science
Predicting vine carbohydrate levels using infrared spectroscopy; 18th Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation (GiESCO 2013)
Predicting wine show medals using chemometrics and multi-wavelength spectroscopy; 14th Australian Wine Industry Technical Conference 2010
Prediction of colour and pH in grapes using a diode array spectrophotometer (400-1100nm); Journal of Near Infrared Spectroscopy
Prediction of phenolic compounds in red wine fermentations by near infrared spectroscopy; Analytica Chimica Acta: International Journal Devoted to All Branches of Analytical Chemistry
Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot© Profile method using wine professionals; Foods
Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries; Food Chemistry
Pruning to maximise vine reserves; 8th International Cool Climate Symposium
Quality in a cool climate – maceration techniques in Pinot Noir production; Wine and Viticulture Journal
Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis; Australian Journal of Grape and Wine Research
Rapid analysis of methanol in grape derived distillation products using near infrared transmission spectroscopy; Journal of Agricultural and Food Chemistry
Rapid and objective analysis of wine; 14th Australian Wine Industry Technical Conference
Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer; Applied Spectroscopy
Rapid methods to measure soil composition and leaf water potential in the vineyard; Australian & New Zealand Grapegrower & Winemaker
Rapid methods to measure soil composition and leaf water potential in the vineyard; Australian & New Zealand Grapegrower & Winemaker
Rapid phenolic profiling using the AWRI Tannin Portal; 14th Australian Wine Industry Technical Conference
Red grape and wine quality – the roles and relevance of tannin; Australian and New Zealand Wine Industry Journal
Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development; Journal of the Institute of Brewing
Regionality characterisation using tannin concentration profiling; 14th Australian Wine Industry Technical Conference
Relationship between red wine grades and phenolics.1. tannin and total phenolics concentrations; Journal of Agricultural and Food Chemistry
Relationship between wine scores and visible-near-infrared spectra of Australian red wines; Analytical and Bioanalytical Chemistry
Shining a light on grape quality measures; Australian & New Zealand Grapegrower & Winemaker
Shining some light on wine innovation: novel applications of spectral analysis developed by The Australian Wine Research Institute; Australian and New Zealand Wine Industry Journal
Should be crop high or low for pinot noir sparkling base wines?; The 15th Australian Wine Industry Technical Conference (AWITC)
Skin particle size affects the phenolic attributes of Pinot noir wine: proof of concept; American Journal of Enology and Viticulture
Sparkling wine viticulture; ICIP Cool Climate Project
Sparkling wine: production, price, profitability and perception; Ferment 2016
Spectral discrimination of variety and quality with wines spanning three decades; 14th Australian Wine Industry Technical Conference
Spur pruning leads to distinctly different phenolic profiles of base sparkling wines than cane pruning; Vitis
Stable, inert standards for reflectance spectroscopy measurement of grape quality parameters. Innovation Patent No. 2005100298, Australian Government, IP Australia
Taking grapevine yield forecasting into the digital age: assessing bud fruitfulness non-destructively; Wine Tasmania 'cut cut cut' pruning workshop
Tasmania's variable climate and its influence on Pinot Noir management practices; Roberts Viticulture Field Day
Tasmania's wine industry : research building growth
The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy; Applications of Vibrational Spectroscopy in Food Science Volume II Analysis of Food, Drink and Related Materials
The determination of red-grape quality parameters using the LOCAL algorithm; Journal of Near Infrared Spectroscopy
The effect of canopy manipulation on Pinot Noir fruit and wine composition in Tasmania, Australia; 14th Australian Wine Industry Technical Conference
The effect of crop load manipulation on Pinot Noir fruit and wine composition in Tasmania, Australia; 14th Australian Wine Industry Technical Conference
The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes; Food Research International
The effect of vineyard management practices on Pinot Noir fruit and wine composition; ICIP Cool Climate Project
The effects of homogenisation method and freezing on the determination of quality parameters in red grape berries of Vitis vinifera; Australian Journal of Grape and Wine Research
The future of irrigation scheduling: emerging technologies linked to vine physiology; 14th Australian Wine Industry Technical Conference
The impact of crop load on Pinot Noir fruit for sparkling wine production and base wine composition; 8th International Cool Climate Symposium
The prediction of total anthocyanin concentration in red-grape homogenates using visible-near-infrared spectroscopy and artificial neural networks; Analytica Chimica Acta: International Journal Devoted to All Branches of Analytical Chemistry
The relationship between Pinot Noir wine spectral properties and wine show performance; 14th Australian Wine Industry Technical Conference
The relationship between total phenolics and tannin in red wines of varying maturation; 14th Australian Wine Industry Technical Conference
The time of fruiting zone leaf removal in Chardonnay and Pinot Noir and the impact on fruit for sparkling wine production and base wine composition; 8th International Cool Climate Symposium
The use of leaf removal for premium sparkling wine production in Tasmania; Crush 2011
The use of near infrared spectroscopy for grape quality measurement; The Australian Grapegrower and Winemaker
The world is waking up to wine tannin values; Australian & New Zealand Grapegrower & Winemaker
The “Bodum French Press”: a simple, reliable small-lot red wine fermentation method; 14th Australian Wine Industry Technical Conference
Transfer of a spectral calibration for wine tannin to industry laboratories; 14th Australian Wine Industry Technical Conference
Two-dimensional correlation analysis of the effect of temperature on the fingerprint of wines analysed by mass spectrometry electronic nose; Sensors and Actuators B: Chemical
Unleashing the secrets of organic wine grown in Australia using infrared light; Australian and New Zealand Wine Industry Journal
Use of direct headspace e-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine; Analytica Chimica Acta: International Journal Devoted to All Branches of Analytical Chemistry
Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis; Analytica Chimica Acta: International Journal Devoted to All Branches of Analytical Chemistry
Vinification effects on Pinot Noir phenolic profiles; 14th Australian Wine Industry Technical Conference
Viticultural and controlled phenolic release treatments affect phenolic concentration and tannin composition in pinot noir wine; American Journal of Enology and Viticulture
Viticultural practices and their effect on sparkling wines; Effervescence: Tasmanian Sparkling Festival 2016
Viticulture for sparkling wine production: a review; American Journal of Enology and Viticulture
Waste not, want not: winery waste can be recycled to improve wine quality; 15th Australian Wine Industry Technical Conference 2013
Wine phenolic and aroma outcomes from the application of controlled phenolic release to Pinot noir; The 15th Australian Wine Industry Technical Conference (AWITC)
Wine quality vs Seediness”: Differential extraction of skin and seed tannins may optimise Pinot Noir wine quality; 15th Australian Wine Industry Technical Conference 2013
Yeast effects on Pinot noir wine phenolics, colour and tannin composition; Journal of Agricultural and Food Chemistry
Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing; Journal of Applied Microbiology

Research Projects

Attendance at Crush 2012 - Grape and Wine Research Symposium; Wine Australia (WineAust)
Attendance at Crush 2012 - Grape and Wine Research Symposium; Wine Australia (WineAust)
Comparative Analysis of Wine Tannins in Pinot Noir Grapes; Wine Australia (WineAust)
Improved red wine process efficiency and product quality through enhanced phenolic extraction by controlled phenolic release (CPR) and berry pricking; Wine Australia (WineAust)
Taking grapevine yield forecasting into the digital age; Department of Agriculture (DoA (Cwth))
Travel - Attendance at ICCCS - Seattle 2010; Wine Australia (WineAust)
Factors that underpin the certainty of yield and quality for cool climate viticulture
Stabilising and increasing yield and quality in Tasmanian vineyards

Research Candidate Supervision

A Novel Process for Pinot Noir Wine Making
Comparative Analysis of Wine Tannins in Pinot Noir Grapes
Development of an Oenological Research Program, Examining the effects of Base Wine Temperature and Choice of Yeast, the Secondary Fermentation of Tasmanian Sparkling Wine
Investigation of botrytis bunch rot in wine grapes- the disease cycle and symptom quantification
Investigations into the Relationships of Stress and Leaf Health of the Grapevine (Vitis vinifera L.) on Grape and Wine Qualities
Process of soil formation and prediction of soil distribution in either forest or viticultural landscapes of Tasmania
The Effect of Pre-Harves Tree Management on Fruit Quality and Phenolic Chemistry in a Sweet Cherry During Post-Harvest Storage
The Effect of Vineyard Management Practices on Pinot Noir Fruit and Wine Composition
Wine Quality and Fruit Characteristics of Pinot Noir Clones and Associated Rootstocks in Tasmania