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Chemistry

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54
Citations
8718
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12795
National Ranking
288

Overview

Markus Herderich is affiliated with the Australian Wine Research Institute in Australia and has contributed extensively to research in the agricultural and biological sciences, particularly within the domain of food science and plant science. Their work focuses primarily on fermentation and sensory analysis, horticultural and viticultural research, and the study of phytochemicals and antioxidant activities related to grape and wine production.

They have collaborated frequently with several researchers, including WenWen Jiang, Mango Parker, Eleanor Bilogrevic, I. Leigh Francis, and Julie A. Culbert. These collaborations have often resulted in publications across various scientific journals specializing in food chemistry and wine research.

Herderich's recent research papers include:

  • Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking (2020, Molecules)
  • Concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia (2022, Australian Journal of Grape and Wine Research)
  • Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine (2021, Journal of Agricultural and Food Chemistry)
  • Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season (2021, Molecules)
  • The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine (2022, Australian Journal of Grape and Wine Research)

Their work has been published predominantly in the following venues:

  • Journal of Agricultural and Food Chemistry
  • Molecules
  • Australian Journal of Grape and Wine Research
  • OENO One
  • Food Research International

Herderich's research integrates analytical chemistry and chromatography techniques with metabolomics and mass spectrometry studies to better understand the chemical composition and sensory attributes of wine. This research aids in the investigation of smoke taint effects in vineyards, particularly in relation to volatile phenols and phenolic compounds, which are significant in determining wine flavor profiles after exposure to environmental factors like bushfires.

Their studies also encompass tourism, leisure, and hospitality management aspects tied to the wine industry, expanding the impact of their research beyond pure agricultural science to include industry and market considerations.

Best Publications

  • Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis

    C.J. Sarneckis;C.J. Sarneckis;R.G. Dambergs;R.G. Dambergs;P. Jones;P. Jones;M. Mercurio;M. Mercurio

  • Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

    D Cozzolino;M.J Kwiatkowski;M Parker;W.U Cynkar

  • High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format.

    Meagan D. Mercurio;Robert G. Dambergs;Markus J. Herderich;Paul A. Smith

  • Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties

    Renata Ristic;Mark O. Downey;Mark O. Downey;Patrick G. Iland;Keren Bindon;Keren Bindon

  • From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

    Claudia Wood;Tracey E Siebert;Mango Parker;Dimitra L Capone

  • Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry

    Keren Bindon;Cristian Varela;James Kennedy;James Kennedy;Helen Holt

  • Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

    Tracey E. Siebert;Heather E. Smyth;Heather E. Smyth;Heather E. Smyth;Dimitra L. Capone;Dimitra L. Capone;Corinna Neuwöhner;Corinna Neuwöhner

  • Identification of quercetin glucuronides in human plasma by high-performance liquid chromatography-tandem mass spectrometry

    Jörg Wittig;Markus Herderich;Eva Ulrike Graefe;Markus Veit

  • Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine

    Mango Parker;Patricia Osidacz;Gayle A Baldock;Yoji Hayasaka

  • Are MnIV Species Involved in Mn(Salen)-Catalyzed Jacobsen−Katsuki Epoxidations? A Mechanistic Elucidation of Their Formation and Reaction Modes by EPR Spectroscopy, Mass-Spectral Analysis, and Product Studies: Chlorination versus Oxygen Transfer

    Waldemar Adam;Cordula Mock-Knoblauch;Chantu R. Saha-Möller;M. Herderich

  • Analysis of grape and wine tannins: Methods, applications and challenges

    M.J. Herderich;P.A. Smith

  • Vγ9/Vδ2 T cell activation induced by bacterial low molecular mass compounds depends on the 1-deoxy-d-xylulose 5-phosphate pathway of isoprenoid biosynthesis

    Hassan Jomaa;Juliane Feurle;Katja Lühs;Volker Kunzmann

  • Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry.

    Yoji Hayasaka;Yoji Hayasaka;Elizabeth J. Waters;Elizabeth J. Waters;Véronique Cheynier;Markus J. Herderich;Markus J. Herderich

  • Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke.

    Yoji Hayasaka;Gayle A. Baldock;Mango Parker;Kevin H. Pardon

  • Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

    Keren Bindon;Helen Holt;Patricia O. Williamson;Cristian Varela

  • Chemometrics and visible‐near infrared spectroscopic monitoring of red wine fermentation in a pilot scale

    Daniel Cozzolino;Mango Parker;Mango Parker;Robert G. Dambergs;Robert G. Dambergs;Markus Herderich;Markus Herderich

  • Towards a scientific interpretation of the terroir concept: plasticity of the grape berry metabolome

    Andrea Anesi;Andrea Anesi;Matteo Stocchero;Silvia Dal Santo;Mauro Commisso

  • Relationship between red wine grades and phenolics.1. tannin and total phenolics concentrations

    Meagan D Mercurio;Robert G Dambergs;Daniel Cozzolino;Markus J Herderich

  • Structures and colour properties of new red wine pigments

    Anders E Håkansson;Anders E Håkansson;Kevin Pardon;Kevin Pardon;Yoji Hayasaka;Yoji Hayasaka;Maria de Sa;Maria de Sa

  • Review of smoke taint in wine: Smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

    M.P. Krstic;D.L. Johnson;M.J. Herderich

  • Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties.

    Renata Ristic;Keren Bindon;Leigh Francis;Markus J. Herderich

Frequent Co-Authors

Peter Schreier
Peter Schreier University of Würzburg
Paul A. Smith
Paul A. Smith Australian Wine Research Institute
Paul A. Henschke
Paul A. Henschke Australian Wine Research Institute
Isak S. Pretorius
Isak S. Pretorius Macquarie University
Daniel Cozzolino
Daniel Cozzolino University of Queensland
Elke Richling
Elke Richling Technical University of Kaiserslautern
Gerhard Bringmann
Gerhard Bringmann University of Würzburg
Hans-Ulrich Humpf
Hans-Ulrich Humpf University of Münster
Mark A. Sefton
Mark A. Sefton University of Adelaide
Wilfried Schwab
Wilfried Schwab Technical University of Munich

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