Staff profiles

Martin Day

Position: Research Scientist

BSc (Hons) University of Sussex (UK), PhD Université de Nantes (France), MOen University of Adelaide

Email: [please enable JavaScript to view email address]
Phone: 08 8313 6600
Fax: 08 8313 6601
Since: 1 December 2009

Winemaking positions at vintage in Yarra Valley, Languedoc & Marlborough; Senior Scientist (Food Authenticity) at Reading Scientific Services Ltd, UK, Science Knowledge Manager at Cadbury-Schweppes plc, UK .

  • Effect of early oxygen exposure in red and white winemaking on wine style
  • Prevention of reductive aroma formation through use of oxygen.
  • Oxygen introduction techniques and oxygen measurements.
  • White wine quality through analysis of phenolic composition.

Taylor, A., Day, M.P., Hill, S., Marshall, J. Patriarca, M and White, M.  Atomic Spectrometry Update. Clinical and biological materials, foods and beverages: J. Anal. At. Spectrom., 2014,29, 386-426; J. Anal. At. Spectrom., 2013,28, 425-459; J. Anal. At. Spectrom., 2012,27, 537-576; J. Anal. At. Spectrom., 2011,26, 653-692  J. Anal. At. Spectrom. 2010, 25, 453–492; J. Anal. At. Spectrom. 2009, 24, 535–579; J. Anal. At. Spectrom. 2008, 23, 595–646; J. Anal. At.Spectrom. 2007, 22, 415–456; J. Anal. At. Spectrom. 2006, 21, 439–491

Gawel, R., Day, M. P., Schulkin, A., Smith, P. A. (2013) White wine phenolics: friend or foe? Aust. N.Z. Grapegrower Winemaker, 591, 67-69

Gawel, R., Day, M. P., Schulkin, A.,  van Sluyter, S., Waters, E.J., Smith, P.A. (2012) Putting the Texture Back into White Wines: Role of Phenolics, Polysaccharides, Alcohol, and pH in White Wine Structure and Style. Am. J. Enol. Vitic. 63 (3), 435A-435A

Black, C., Francis, I.L., Henschke, P., Capone, D., Anderson, S., Day, M., Holt, H., Pearson, W., Herderich, M., Johnson, D. (2012) Aged Riesling and the development of TDN Wine  Vitic. J. 27 (5) SEPTEMBER/OCTOBER 20-26

Day, M (2012) How much oxygen gets into white wine must during grape processing? (¿Cuánto oxígeno penetra en el mosto de vino blanco durante el procesado de la uva?) Acenologia 132

Nevares I., del Alamo M., Day M., Waters E.: Measurement of dissolved oxygen in wines and musts: concentration or partial pressure ( La medida del oxígeno disuelto en vino y mostos, ¿Concentración o presión parcial?: estado actual del conocimiento). XIII Congreso Latinoamericano de Viticultura y Enología. Santiago de Chile, 2011.

Day, M.P., Zhang, B.L. & Martin, G.J. 1995. Determination of the geographical origin of wine using joint analysis of elemental and isotopic composition - Differentiation of the principal production zones in France for the 1990 vintage. J. Sci. Food Agric. 67: 113-123

Day, M.P., Zhang, B.L. & Martin, G.J. 1994 The use of trace element data to complement stable isotope methods in the characterization of grape musts. Am. J. Enol. Vitic. 45 (1): 79-85