Charles Sturt University
Charles Sturt University

Dr Bob Dambergs

Dr Bob Dambergs

BSc (Hons), PhD

Bob Dambergs completed a BSc in Biochemistry and Microbiology, then a BSc Hons in Immunology at the University of Adelaide. He completed a PhD in Biochemisty at the University of Queensland then joined the Queensland Institute of Medical Research as an NH&MRC Senior Research Fellow. He moved to South Australia as a Technical Services Manager for the BRL Hardy wine company, then the Australian Wine Research Institute as Senior Research Scientist.

Bob set up the first external node of AWRI within the Tasmanian Institute of Tasmania and established viticulture and oenology research groups in Hobart and Launceston. Bob has had a strong focus on applied research that can be readily adopted by industry. His focus on rapid analytical methods brought the use of spectroscopy and chemometrics to the wine industry and much of his early work has become mainstream in industry and research laboratories. Bob is recognised as a leader in his field and has spoken at many Australian and international conferences. He has passed on his knowledge to many postgraduate students.

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  • ENG 210  Food and Beverage Engineering
  • ENG 302  Winery Engineering
  • WSC 201 Wine Production 1
  • WSC 301 Wine Production 2
  • WSC 504  Advanced Oenology

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Research interests

  • Objective methods for the analysis of grape and wine quality
  • Rapid grape and wine analysis methods
  • Monitoring the grape to wine transition
  • Chemometrics
  • Manipulation of quality during winemaking

Current Projects

  • Describing Pinot Noir terroir effects
  • Manipulating the tirage process during sparkling wine production
  • Non-destructive determination of grapevine bud fertility

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  • Fellow of the Australian Society of Viticulture and Oenology
  • Management Committee Member, Riverland Winegrape Growers Association
  • Board Member, Riverland Wine
  • Committee Member, Riverland Wine Technology Delivery Group

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Recent Publications

Way, M.L., Jones, J.E., Swarts, N.D., Dambergs, R.G. (2019) Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods. Beverages 5, 53

McRae, J., Schulkin, A., Dambergs, R. and Smith, P. (2018), Effect of white wine composition on protein haze potential. Australian Journal of Grape and Wine Research, 24: 498-503. doi:10.1111/ajgw.12346

Kerslake, F., Longo, R. and Dambergs, R. (2018) Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Visible Spectral Phenolic Fingerprint and Chemometrics. Beverages4(2), 45;

Dambergs, R., Nordestgaard, S., Jiang, M., Wilkes, E. and Petrie, P. Grape and juice handling: Hyperspectral imaging of botrytis in grapes. (2018)  Wine & Viticulture Journal, 33, 3, 22-24.

Jones, J.E., Kerslake, F.L., Dambergs, R.G. and Close D.C. (2018) Spur pruning leads to distinctly different phenolic profiles of base sparkling wines than cane pruning. Vitis 57, 103-109. doi: 10.5073/vitis.2018.57.103-109

Girschik, L, Jones, J.E., Kerslake, F.L., Robertson, M, Dambergs, R.G. and Swarts, N.D. (2017) Apple variety and maturity profiling of base ciders using UV spectroscopy. Food Chemistry 228: 323-329.

Sparrow, A.M., Holt, H.E., Pearson, W., Dambergs, R.G. and Close, D.C.  (2016) Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines. American Journal of Enology and Viticulture. doi: 10.5344/ajev.2015.15094

Contributor to “The Oxford Companion to Wine” (2015) Ed. Jancis Robinson, Oxford University Press, ISBN 978-0-19-870538-3

Sparrow, A.M., Smart, R.E., Dambergs, R.G. and Close, D.C. (2015) Skin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of Concept. American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2015.15055

Sparrow, A.M., Dambergs, R.G., Bindon, K.A., Smith, P.A. and Close, D.C. (2015) Interaction of Grape Skin, Seed, and Pulp Tissues on Tannin and Anthocyanin Extraction in Pinot noir Wines. American Journal of Enology and Viticulture. doi: 10.5344/ajev.2015.15022

Carew, A.L., Close, D.C. and Dambergs, R.G. (2015) Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing. J. Appl. Microbiol. 118: 1385-1394.

Song, J., Smart, R., Wang, H., Dambergs, R., Sparrow, A. and Qian, M. (2015) Effect of Grape Bunch Sunlight Exposure and UV Radiation on Phenolics and Volatile Composition of Vitis vinifera L. cv. Pinot noir Wine. Food Chemistry, 173:424-431 doi:10.1016/j.foodchem.2014.09.150

Song, J., Smart, R.E., Dambergs, R.G., Sparrow, A.M., Wells, R.B., Wang, H and Qian, M.C. (2014) Pinot noir wine composition from different vine vigour zones classified by remote imaging technology. Food Chemistry 153: 52-59.

Dambergs, R., Gishen, M. and Cozzolino, D. (2014) A review of the state of the art, limitations and perspectives of infrared spectroscopy for the analysis of wine grapes, must and grape-vine tissue. Applied Spectroscopy reviews doi:10.1080/05704928.2014.966380

Jones, J., Kerslake, F., Close, D. and Dambergs, R. (2014) Viticulture for Sparkling Wine Production: A Review. American Journal of Enology and Viticulture. 65 (4), 407-416. doi:10.5344/ajev.2014.13099

Hill, G.N., Evans, K.J., Beresford, R.M. and Dambergs, R.G. (2014) Comparison of methods for the quantification of botrytis bunch rot in white wine grapes. Australian Journal of Grape and Wine Research doi:10.1111/ajgw.12101

Carew, A., Gill, W., Close, D. and Dambergs, R. (2014) Microwave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noir. American Journal of Enology and Viticulture 65, 401-406.

Hill, G., Evans, K. Beresford, R. and Dambergs, R. (2013) Near and mid-infrared spectroscopy for the quantification of botrytis bunch rot in white wine grapes. Journal of Near Infrared Spectroscopy 21, 467-475.

Magyar, J. Mihaley, G., Moraghan, P., McIntyre, R., Nadeson, R. and Dambergs, R. (2013) The influence of delayed malolactic fermentation on Pinot noir phenolic profiles. Proceedings of the 15th Australian Wine Industry Technical Conference. Sydney, Australia

Carew, A., Sparrow, A., Curtin, C., Close, D. and Dambergs, R. (2013) Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes. Food and Bioprocess Technology 7, 954–963.

Carew, A.L., Smith, P., Close, D.C., Curtin, C. and Dambergs, R.G. (2013) Yeast effects on Pinot noir wine phenolics, color, and tannin composition. Journal of Agricultural and Food Chemistry 61, 9892–9898.

Chittenden, R.I. and Dambergs, R.G.(2013) “Shining the light on wineshows” ΜΆ  rapid spectral wine analysis linked with show performance. Proceedings of the 15th Australian Wine Industry Technical Conference. Sydney, Australia.

Jones, J.E., Claye, C.J., Rodemann, T., Dambergs, R.G. and Close, D.C. (2013) Predicting vine carbohydrate levels using infrared spectroscopy. Proceedings of the 18th Symposium GiESCO. J. Querioz and A. Carneiro. eds. pp 744-747

Kerslake, F.L., Jones, J.E., Close, D.C. and Dambergs, R.G. (2013) Bunch exposure effects on the quality of pinot noir and chardonnay fruit and base wines for cool climate sparkling wine production. Proceedings of the 18th Symposium GiESCO. J. Querioz and A. Carneiro. eds pp 471-477

McRae, J.M., Dambergs, R.G., Kassara, S., Parker, M., Jeffrery, D.W., Herderich, M.J. and Smith, P.A. (2012) Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age. Journal of Agricultural and Food Chemistry 60, 10093-10102.

Carew, A. M., Smith, P.A. and Dambergs R.G. (2012) Yeast selection affects phenolics in Pinot Noir. Australian New Zealand Grapegrower and Winemaker 581, 70-74.

Dambergs, R.G., Mercurio, M.D., Kassara, S., Cozzolino, D. and Smith, P.A. (2012) Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics – application to red wine and inter-laboratory calibration transfer. Applied Spectroscopy 66, 656-664.

Dambergs, R.G., Sparrow, A.M., Carew, A.L., Scrimgeour, N., Wilkes, E., Godden, P.W. Markus J. Herderich, M.J. and Johnson, D. (2012) Quality in a Cold Climate – Maceration Techniques in Pinot Noir Production. Wine and Viticulture Journal 27, 18-26.

De Bei, R., Cozzolino, D., Sullivan, W., Cynkar, W., Fuentes, S., Dambergs, R., Pech, J. and Tyerman, S. (2011) Non-destructive measurement of grapevine water potential using near infrared spectroscopy. Australian Journal of Grape and Wine Research 17, 62-71.

Evans, D.E., Goldsmith, M., Dambergs, R. and Nischwitz, R. (2011) A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability. Journal of the American Society of Brewing Chemistry 69, 13-27.

Gishen, M., Cozzolino, D. and Dambergs, R.G. (2010) E.C.Y Li-Chan, P.R. Griffiths and J.M. Chalmers eds. The analysis of grapes, wine, and other alcoholic beverages by infrared spectroscopy in Applications of vibrational spectroscopy in food science (Wiley, New York) pp 539-556.

Cozzlino, D. and Dambergs, R.G. (2010) A.G. Reynolds ed. Instrumental Analysis of grape, must and wine in Managing Wine Quality, Volume 1: Viticulture and Wine Quality (CRC Press, Florida) pp 134-161.

Scott, E.S., Dambergs, R.G., Stummer, B.E. (2010) A.G. Reynolds ed. Fungal contaminants in the vineyard and wine quality in Managing Wine Quality, Volume 1: Viticulture and Wine Quality (CRC Press, Florida) pp 481-514.

Cozzolino, D., Cynkar, W.U., Dambergs, R.G., Gishen, M. and Smith, P. (2010) Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters. Agriculture, Ecosystems and Environment 139, 565–570

Mercurio, M.D., Dambergs, R.G., Cozzolino, D., Herderich, M.J. and Smith, P. A. (2010) Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations. Journal of Agricultural and Food Chemistry 58, 12313–12319.

Cynkar, W., Dambergs, R., Smith, P. and Cozzolino, D. (2010) Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics. Analytica Chimica Acta 660, 227-231.

Evans, D.E., Dambergs, R.G., Ratkowsky, D., Li, C., Harasymow, S., Roumeliotis, S. and Eglinton, J.K. (2010) 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 116, 86-96.

Donachie, L.M., Jones, J.E., Curtin, C. and Dambergs, R.G. (2010) An evaluation of the autolysis character of sparkling wines using spectroscopy and multivariate data analysis. Proceedings of the 14th Australian wine industry technical conference. Adelaide, Australia.

Smart, R., Dambergs, R., Townsend, P., Pirie, A., Ravech, T. and Sparrow, A. (2010) Pinot Noir clonal trials at Tamar Ridge. Australian New Zealand Grapegrower and Winemaker 559, 19–24.

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