BSc(Hons), PhD UniMelb MRAC
Dr Andrew Clark was raised in Dunnstown and attended St Patrick's College in Ballarat. He attended The University of Melbourne, completing his Bachelor of Science (Hon.) in 1996. Andrew began his PhD in chemistry at The University of Melbourne in 1997 during which time he was a visiting researcher at the Wagga Wagga Campus of Charles Sturt University (1998).
After completing his PhD in 2001, Andrew joined Charles Sturt University as a Post Doctorate Fellow. His research involved investigations into the mechanism of oxidative browning of white wine as mediated by copper (II) and ascorbic acid. Part of this research was performed with the INRA in Montpellier, France.
In 2003 Andrew was appointed as Lecturer in the School of Wine and Food Sciences and was coordinator of the Bachelor of Applied Science (Wine Science) course from 2006 to 2010. In 2008, Andrew became a Senior Lecturer. In 2015/16, Andrew was the coordinator of the Honours courses within the School of Agricultural and Wine Sciences, and also coordinates the research project subjects within the Masters of Oenology and Viticulture.
Andrew is interested in various topics associated with wine oxidation, metal speciation measurements, electrochemistry and general wine chemistry.
Dr Andrew Clark is involved in the teaching of both fundamental chemistry and applied chemistry subjects, in both internal and distance education modes of enrolment. He teaches into first year general chemistry classes (CHM108 Chemical Fundamentals) to a variety of student cohorts, including those enrolled in Agriculture, and Equine Science undergraduate degrees.
The applied chemistry subjects taught by Dr Clark include:
These subjects are utilised in the undergraduate degrees of the Bachelor of Wine Business, Bachelor of Wine Science and the Bachelor of Viticulture. The latter subjects include material on the general chemistry of wine and the underlying principles to ensure the chemical stability of wine against oxidation/reduction, colloidal formation, and precipitation phenomena.
Dr Andrew Clark also enthusiastically supervises PhD and Honours students in the area of wine chemistry.
The consumption of oxygen by wine is a complex process. Research has been conducted to ascertain the reaction mechanisms involved in the consumption of oxygen by wine and also the mechanisms involved in the production of parameters that are detrimental to the flavour of white wine (ie non-beneficial colour and aroma formation). The efficiency of complementary antioxidants to sulfur dioxide has been investigated, including the use of ascorbic acid, erythorbic acid and glutathione.
Tools have also been developed to measure the different forms of copper(II), iron(II) and iron(III) in wine, and how the forms change during the oxidation of wine. The propensity of these different forms of metals to induce spoilage of wine has also been assessed, particularly in terms of reductive or oxidative spoilage.
The impact of light on the oxidative and/or reductive spoilage of wine is currently being investigated. This research provides winemakers further knowledge on white wine oxidation, and will allow an improved shelf life of white wine for a given amount of sulfur dioxide.
Students wishing to conduct Honours, Masters or PhD research projects relevant to wine chemistry are encouraged to contact Dr Andrew Clark (email@example.com). This includes students wishing to perform visiting internship programs of research.