- Position: Research Scientist
ScTechCert(Chem) SAIT, BSc, University of Adelaide
- Phone: 08 8313 6600
- Fax: 08 8313 6601
- Since: 14 March 2001
- 18 months Extension Services at the AWRI
- 10+ years Quality Control and Research & Development in Pharmaceutical Industry
- 12 months Medical Research, Cardiology
- Yeast derived flavour compounds and sulfur containing compounds in wine
- Rotundone, the ‘black pepper’ aroma compound in wine
- Investigating the aroma compounds responsible for ‘apricot’ or ‘stone fruit’ attributes in white wine
Scarlett, N., Bramley, R., Siebert, T. E. (2014) Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard. Aust. J. Grape Wine Res.: in press
Geffroy, O.; Duforcq, T., Carcenac, D., Siebert, T. E., Herderich, M. J., Serrano, E. (2014) Effects of maturity and viticultural techniques on the rotundone concentration in red wine from Vitis Vinifera L. cv. Duras. Aust. J. Grape Wine Res: in press
Costello, P.J., Siebert, T.E., Solomon, M.R., Bartowsky, E.J. (2013) Synthesis of fruity ethyl esters by acyl coenzyme A: Alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum. Journal of Applied Microbiology. 114 (3): 797-806
Herderich, M.J., Siebert, T.E., Parker, M., Capone, D. L., Jeffery, D.W., Osidacz, P., Francis, I.L. (2012) Spice up your life: Analysis of key sulfur aroma compounds in Shiraz. In Flavor chemistry of wine and other alcoholic beverages. Qian, M.C., Shellhammer, T.H., Eds. 1104: 3-13.
Ugliano M., Dieval J.B., Siebert T.E., Kwiatkowski M., Aagaard O., Vidal S., Waters E.J. (2012) Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre and postbottling controlled oxygen exposure. Journal of Agriculture and Food Chemistry. 60: 8561−8570.
Vilanova, M., Siebert, T.E., Varela, C., Pretorius, I.S., Henschke, P.A. (2012) Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño. Food Chem. 133 (1): 124–131.
Herderich, M.J., Francis, I.L., Ugliano, M., Siebert, T.E., Jeffery, D.W. (2011) Analysis and formation of key sulfur aroma compounds in wine. In Volatile sulfur compounds in food. Qian, M.C., Fan, X, Mahattanatawee, K., Eds. 1068: 267-286.
Bellon, J.R., Eglinton, J.M., Siebert, T.E., Pollnitz, A.P., Rose, L., de Barros Lopes, M., Chambers, P.J. (2011) Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines. Appl. Microbiol. Biotechnol. 91: 603-612.
Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Dieval, J.B., Aagaard, O., Waters, E.J. (2011) Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. J. Agric. Food Chem. 59 (6): 2564-2572.
T. E. Siebert, M. R. Solomon, A. P. Pollnitz, D. W. Jeffery. (2010) Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection. J. Agric. Food Chem. 58: 9454–9462.
M.R. Solomon, J. Geue, P. Osidacz, T.E. Siebert. (2010) Aroma detection threshold study of methanethiol in white and red wine. AWRI Tech. Rev. 186: 8–10.
T.E. Siebert, B. Bramley, M. R. Solomon. (2009) Hydrogen sulfide: aroma detection threshold study in red and white wine. AWRI Tech. Rev. 183: 14–16.