Staff profiles

Tracey Siebert

Position: Research Scientist

ScTechCert (Chem) SAIT, BSc (Organic Chem, Pharmacology) University of Adelaide, PhD University of South Australia

Email: [please enable JavaScript to view email address]
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

Siebert, T. E., Barker, A., Pearson, W., Barter, S. R., de Barros Lopes, M. A., Darriet, P., Herderich, M. J., Francis, I. L. 2018. Volatile compounds related to ‘stone fruit’ aroma attributes in Viognier and Chardonnay wines. J Agric. Food Chem. 66(11): 2838-2850
Siebert, T. E., Barker, A., Barter, S. R., de Barros Lopes, M. A., Herderich, M. J., Francis, I. L. 2018. Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine. Food Chem. 256, 85-90
Siebert, T. E., Barter, S. R., de Barros Lopes, M. A., Herderich, M. J., Francis, I. L. 2018. Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines. Food Chem. 256, 286-296
Stamatopoulos, P., Brohan, E., Prevost, C., Siebert, T.E., Herderich, M., Darriet, P. 2016. Influence of chirality of lactones on the perception of some typical fruity notes through perceptual interaction phenomena in Bordeaux dessert wines. J Agric. Food Chem. 64(43), 8160-8167
Bramley, R.G.V., Siebert, T.E., Herderich, M.J., Krstic, M.P. 2017. Patterns of within vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year. Aust. J. Grape Wine Res. 23(1), 42-47
Geffroy, O., Siebert, T., Silvano, A., Herderich, M. 2017. Impact of winemaking techniques on classical enological parameters and rotundone in red wine at the laboratory scale. Am. J. Enol. Vitic. 68(1), 141-146.
Zhang, P., Fuentes, S., Siebert, T., Krstic, M., Herderich, M., Barlow, E.W.R., Howell, K. 2016. Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes. Food Chem. 204, 463-474.
Black, C.A., Parker, M., Siebert, T.E., Capone, D.L., Francis, I.L. 2015. Terpenoids and their role in wine flavour: recent advances. Aust. J. Grape Wine Res. 21, 582-600
Anesi, A., Stocchero, M., Dal Santo, S., Commisso, M., Zenoni, S., Ceoldo, S., Tornielli, G.B., Siebert, T.E., Herderich, M., Pezzotti, M., Guzzo, F. 2015. Towards a scientific interpretation of the terroir concept: plasticity of the grape berry metabolome. BMC Plant Biology 15(1), 191.
Scarlett, N.J., Bramley, R.G.V., 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. 20(2), 214-222.
Siebert T.E., Solomon M.R., Pollnitz A.P., Jeffery D.W. 2010. Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection. J Agric. Food Chem. 58: 9454–9462.
Siebert, T.E., Wood, C., Elsey, G.M. and Pollnitz, A.P. 2008. Determination of rotundone, the pepper aroma impact compound, in grapes and wine. J Agric. Food Chem. 56: 3745-3748.
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 2008. From Wine to Pepper: Rotundone, an obscure sesquiterpene, is a potent spicy aroma compound J. Agric. Food Chem. 56, 3738–3744.
Siebert, T., Smyth, H., Capone, D., Neuwöhner, C., Pardon, K., Skouroumounis, G., Herderich, M., Sefton, M., Pollnitz, A. 2005. Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS J. Anal. Bioanal. Chem. 381, 937–947.