Staff profiles

Markus Herderich

Position: Group Manager - Research
  • CertFoodChem; (Staatsexamen, University of Würzburg, Germany); 1988
  • PhD summa cum laude; (Dr. rer. nat., University of Würzburg, Germany); 1992
  • Approbation as Food Chemist; (LUA Erlangen, Germany); 1993
  • Postdoctoral Researcher; The Australian Wine Research Institute; 1993-1994
  • Assistant Professor; (Dr. habil. and Privatdozent, University of Würzburg, Germany); 1998
  • Visiting Scientist; UC Davis (Davis, USA); 2000
  • Affiliate Associate Professor; (University of Adelaide); 2001
  • GAICD; Graduate of the Australian Institute of Company Directors; 2010
Email: [please enable JavaScript to view email address]
Phone: 08 8313 6606
Fax: 08 8313 6601
Since: 9 April 2001

Markus Herderich is the the AWRI’s Group Manager – Research. His research focus is on aroma and wine chemistry, analytical chemistry and natural product chemistry, and metabolomics. In 2000, he received the Kurt-Täufel Award as Outstanding Early Scientist from the German Society of Food Chemistry.  Markus is a Certified Food Chemist, he obtained a PhD from the University of Würzburg, Germany, and has been an Affiliate Associate Professor at The University of Adelaide since 2001. Markus has authored or co-authored more than 140 papers including book chapters, peer-reviewed articles and technical reports in industry journals, and is a member of the following societies: Organisation Internationale de la Vigne et du Vin, Australian Institute of Company Directors, Australian Society of Viticulture and Oenology, German Chemical Society, German Society of Food Chemistry, and American Chemical Society.

  • Research focus: Aroma Chemistry, Natural Product Chemistry, Analytical Chemistry and Metabolomics
  • Supervisor for postgraduate students: nine successfully completed PhD degrees
  • Bindon, K., Varela, C., Kennedy, J., Holt, H., Herderich, M. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chem. 138 (2-3): 1696–1705; 2013.

Hayasaka, Y. Parker, M. Baldock, G.A. Pardon, K.H. Black, C.A. Jeffery, D.W. Herderich, M.J. Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for  the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine. J. Agric. Food Chem. 61 (1): 25–33; 2012.

McRae, J.M. Dambergs, R.G. Kassara, S. Parker, M. Jeffery, D.W. Herderich, M.J. Smith, P.A. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. J. Agric. Food Chem. 60 (40): 10093–10102; 2012.

Parker, M. Osidacz, P., Baldock, G.A., Hayasaka, Y., Black, C.A., Pardon, K.H., Jeffery, D.W., Geue, J.P., Herderich, M.J., Francis, I.L. The contribution of several volatile phenols and their glycoconjugates to smoke related sensory properties of  red wine. J. Agric. Food Chem. 60 (10): 2629–2637; 2012.

Mercurio, M.D., Dambergs, R.G., Cozzolino, D., Herderich, M.J., Smith, P.A. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. J. Agric. Food Chem. 58 (23): 12313–12319; 2010.

Y. Hayasaka, G.A. Baldock, K.H. Pardon, D.W. Jeffery, and M.J. Herderich Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis J. Agric. Food Chem. 2010, 58, 2076-2081.

Y. Hayasaka, G.A. Baldock, M. Parker, K.H. Pardon, C.A. Black, M.J. Herderich and D.W. Jeffery Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke J. Agric. Food Chem. 2010, 58, 10989-10998.

 C. Wood, T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vössing, S. Widder, G. Krammer, M.A. Sefton and M.J. Herderich From Wine to Pepper: Rotundone, an obscure sesquiterpene, is a potent spicy aroma compound J. Agric. Food Chem. 2008, 56, 3738–3744.

M. Parker, A.P. Pollnitz, D. Cozzolino, I.L. Francis and M.J. Herderich
Identification and quantification of a marker compound for ‘Pepper' aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography−mass spectrometry J. Agric. Food Chem. 2007, 55, 5948-5955.

M. Parker, P.A. Smith, M. Birse, I.L. Francis, M.J. Kwiatkowski, K.A. Lattey, B. Liebich and M.J. Herderich The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition Aust. J. Grape Wine Res. 2007, 13, 30–37.

H. Holt, I.L. Francis, J. Field, M.J. Herderich and P.G. Iland Relationships between berry size, berry phenolic composition and wine quality scores for Cabernet Sauvignon (Vitis vinifera L.) from different pruning treatments and different vintages Aust. J. Grape Wine Res.  2007, 14, 191–202.

C.J. Sarneckis, R.G. Dambergs, P. Jones, M. Mercurio, M.J. Herderich and P.A. Smith Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis Aust. J. Grape Wine Res. 2006, 12, 39–49.

M.J. Herderich and P.A. Smith Analysis of grape and wine tannins: Methods, applications and challenges Aust. J. Grape Wine Res. 2005, 11, 205–214.

T. Siebert, H. Smyth, D. Capone, C. Neuwöhner, K. Pardon, G. Skouroumounis,
M. Herderich, M. Sefton and A. Pollnitz Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS J. Anal. Bioanal. Chem. 2005, 381, 937–947.

D. Cozzolino, M.J. Kwiatkowski, M. Parker, W.U. Cynkar, R.G. Dambergs, M. Gishen and M.J. Herderich Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy Anal. Chim. Acta 2004, 513, 73-80.

A.E. Hakansson, K. Pardon, Y. Hayasaka, M. de Sa and M. Herderich Structures and colour properties of new red wine pigments Tetrahedron Lett. 2003, 44, 4887-4891.

J. Feurle, E. Espinosa, S. Eckstein, F. Pont, V. Kunzmann, J.-J. Fournie, M. Herderich and M. Wilhelm. Escherichia coli produces phosphoantigens activating human γδ T cells J. Biol. Chem. 2002, 277, 148-154.

W. Adam, C. Mock-Knoblauch, C. R. Saha-Möller and M. Herderich Are MnIV species involved in Mn(Salen)-catalyzed Jacobsen-Katsuki epoxidations? A mechanistic elucidation of their formation and reaction modes by EPR spectroscopy, mass-spectral analysis, and product studies: Chlorination versus oxygen transfer JACS 2000, 122, 9685-9691.

H. Jomaa, J. Feurle, K. Lühs, V. Kunzmann, H.-P. Tony, M. Herderich and M. Wilhelm. Vγ9/Vδ2 T cell activation induced by low molecular mass compounds depends on the 1-deoxy-D-xylulose 5-phosphate pathway of isoprenoid biosynthesis
FEMS Immunology and Medical Microbiology 1999, 25, 371-378.

M. Herderich Mass spectrometry in flavor chemistry: Past and prospect in Flavor chemistry: THIRTY years of progress (Eds.: R. Teranishi, E. L. Wick, I. Hornstein), Kluwer Academic / Plenum Publishers, New York, 1999, p. 9-18.

B. Gutsche, C. Grun, D. Scheutzow and M. Herderich Tryptophan glycoconjugates in food and human urine. Biochem. J. 1999, 343, 11-19.

J. Feurle, H. Jomaa, M. Wilhelm, B. Gutsche and M. Herderich. Analysis of phosphorylated carbohydrates by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry utilising a b-cyclodextrin bonded stationary phase. J. Chromatogr. A 1998, 803, 111-119.

D. Häring, P. Schreier and M. Herderich. Rationalizing the origin of Solerone (5-oxo-4-hexanolide): Biomimetic synthesis and identification of key metabolites in sherry wine
J. Agric. Food Chem. 1997, 45, 369-372.

M. Herderich and B. Gutsche Tryptophan derived bioactive compounds in food. Food Rev. Int. 1997, 13, 103-135.

C. Schneider, P. Schreier and M. Herderich Analysis of lipoxygenase-derived fatty acid hydroperoxides by electrospray ionization tandem mass spectrometry. Lipids 1997, 32, 331-336.

M. Herderich, C. Neubert, P. Winterhalter, P.Schreier and G. K. Skouroumounis Identification of C13-norisoprenoid flavour precursors in starfruit (Averrhoa carambola L.) Flav. Fragr. J. 1992, 7, 179-185.

M. Herderich and P. Winterhalter 3-Hydroxy-retro-a-ionol: A natural precursor of isomeric edulans in purple passionfruit (Passiflora edulis Sims) J. Agric. Food Chem. 1991, 39, 1270-1274.




Analytical Chemistry, Food Chemistry, Wine Science, Quality Management


1993  Award for best PhD thesis (University of Würzburg, Germany)
2000  Kurt-Täufel Award as "Outstanding Early Scientist" (German Society of Food Chemistry)

Professional societies and committees

Director of company boards:

  • Australian Wine Industry Technical Conference Inc

Member of professional societies:

  • Australian Institute of Company Directors
  • Australian Society of Viticulture and Oenology
  • American Chemical Society
  • German Chemical Society
  • German Society of Food Chemistry

Member of councils and committees:

  • Delegate and Expert, Organisation Internationale de la Vigne et du Vin
  • Executive Management Group, Metabolomics Australia
  • Wine Innovation Cluster, Adelaide